Moussaka Attempt #1

While honeymooning in Greece, I ate baked moussaka more than anything else.  At Byzantine, it was a choice slice of casserole while at Blue Moon and Mama Thira, it was baked in an individual clay pot.  I couldn't wait to learn how to cook this classic dish.  Below is the recipe I used, plus notes on what I changed and what I need to change on the next round:

Casserole:

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices - next time, 1/4 inch slices or thinner
• salt - go nuts
• 1/4 cup olive oil - a teensy bit at a time in the pan to flash fry the eggplant
• 1 tablespoon butter - ok to use oil instead
• 1 pound lean ground beef - used half lamb, half beef
• salt to taste - go crazy
• ground black pepper to taste
• 2 onions, chopped - only used one since it seemed like so much
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon - used 1/2 teaspoon and it still wasn't enough!
• 1/4 teaspoon ground nutmeg - ditto on the nutmeg, recommend a full teaspoon
• 1/2 teaspoon fines herbs
• 2 tablespoons dried parsley
• 1 (8 ounce) can tomato sauce
• 1/2 cup red wine

Bechamel Sauce:

• 4 cups milk
• 1/2 cup butter
• 6 tablespoons all-purpose flour
• salt to taste
• ground white pepper, to taste - the more, the better

Topping:

• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 teaspoon ground nutmeg

I also added quarter-inch slices of potatoes at the bottom of the casserole since that's how it was served in Greece.  Although the cinnamon, nutmeg, fines herbs and parsley add a bit of flavor, I still felt it wasn't nearly as flavorful as I was hoping for.  On the next batch, I won't be so hesitant to double and triple up the spice quotient.  This experience also taught me how underrated white pepper has been in my cooking repertoire.

To prepare, slice the eggplant and potato, sprinkle with salt and layer in a casserole dish.  The recipe called for browning the eggplant in olive oil but I made one casserole without browning the eggplant at all and it tasted and cooked the same.  In a skillet, brown the beef and lamb in some olive oil.  Then add garlic, chopped onion, herbs, spices, and finally the tomato sauce and wine.  Layer half of this mixture over the eggplant, then sprinkle a half cup of parmesan.  Layer more sliced eggplant, the other half of the meat and another half cup of parmesan.

For the bechamel sauce, prepare as you typically would but add in another teaspoon of nutmeg.  Pour this over the final layer of the casserole and sprinkle the final half cup of parmesan on top.  Bake at 350° for one hour, then let cool for 20 minutes before serving.