When Chicho stopped working, he watched a lot of cooking shows, and would sometimes surprise us with unfamiliar dishes. Some were delicious, others less so. But one particular dish became legendary.
None of us had heard of moussaka. All of us claimed to dislike eggplant. But this dish was the most delicious thing we had ever tasted. I remember my mother getting so upset when she came home from work and discovered we’d already eaten the leftovers for lunch. Daddy promised he’d make it again, and he did. This recipe is copied from the exact book he used. But it never tasted the same as that first one, perhaps because it was never the delightful surprise of the first time, or perhaps he digressed from this recipe. But it is still a super favorite.
Moussaka
Ingredients
- 2 onions, finely chopped
- 1.5 pounds lean ground beef or lamb
- 6 ounces tomato paste
- 1/2 cup cold water
- 1/2 cup red wine
- 1/4 cup dried parsley
- 1/2 teaspoon paprika
- 3/4 cup breadcrumbs
- 2 eggplant
- 1/4 cup butter
- 1 tablespoon butter
- 1/4 cup flour
- 2 cups milk
- 2 eggs, lightly beaten
- 1/4 cup breadcrumbs
- 1/2 cup Parmesan, grated
- 1/4 teaspoon nutmeg
Instructions
- Heat 2T olive oil and sauté onions until soft.
- Add beef and brown. If meat is very fatty, skim grease.
- Add tomato paste, water, wine, parsley, paprika, salt and pepper and stir well. Cover and cook 10 minutes.
- Remove from heat, stir in 3/4 cup breadcrumbs and set aside.
- Slice unpeeled eggplant thinly lengthwise.
- Fry eggplant in 1T olive oil over medium-low heat until skins are cooked through. Drain on a paper towel.
- In a large casserole, layer half of meat, then half eggplant, remaining meat, then remaining eggplant.
- In a saucepan, melt 1/4 cup butter. Slowly stir in flour. Add milk and cook until thickened, stirring constantly. Remove from heat.
- Add eggs and mix well. Add salt, pepper, and nutmeg.
- Pour over casserole. You can use a fork to create gaps for the sauce to penetrate if you like.
- Sprinkle the top with 1/4 cup breadcrumbs and 1/2 cup grated Parmesan. Dot with 1T butter.
- Bake uncovered at 350F for 30 minutes.