Frozen Overs – Moussaka

11 Jun

I know that Moussaka is supposed to be made with lamb and with Myzithra cheese, but I don’t cook with lamb much and I always have Parmesan cheese on hand, which works well enough as a substitute.  This recipe has way too many ingredients.  If I figure out how to fix that I’ll let you know.

Eggplant:

  • 4 pounds eggplant, cut into one inch cubes
  • 3 T. olive oil
  • 1 tsp salt

Preheat oven to 450F.  Spray two large baking sheets with nonstick cooking spray.  Toss eggplant with oil and salt.  Distribute evenly over baking sheets and roast about 40 minutes until browned and cooked.  Set aside.

Meat Sauce:

  • 2 lbs. ground beef
  • 1/2 cup chopped onion
  • 1 T. minced garlic
  • 3/4 tsp ground cinnamon
  • 2 T. tomato paste
  • 28 oz can crushed tomatoes in puree
  • 1/2 cup dry red wine
  • 1 tsp. dried oregano
  • 1 tsp. sugar

Cook beef in a large pot over medium-high heat, stirring frequently and breaking up, until it is cooked through.  Drain well, reserving 2T of drippings.

Put drippings in the pan, add onion and cook until softened.  Add garlic and cinnamon and cook another minute or so.  Add remaining ingredients, bring to simmer and cook over low heat until filling has thickened and is no longer very wet, about 25 minutes.  Add additional salt and pepper, to taste.

Sauce:

  • 3 T. unsalted butter
  • 1/4 c. unbleached all-purpose flour
  • 2 c. whole milk
  • 1 c. grated Parmesan cheese
  • pinch nutmeg

Melt butter in a saucepan.  Add flour and cook, stirring constantly, for about 1 minute.  Add milk gradually.  Cook over low heat, simmering slightly, until sauce thickens and floury taste has disappeared.  Remove from heat, whisk in cheese and nutmeg and season with salt and pepper as needed.

Assembly:

I use 8×8 Glad OvenWare pans for this dish.  As you will see from the picture, I usually triple this recipe for freezer storage.  Place eggplant in the bottom of 2 pans, spread meat sauce over top and top with cream sauce.  Cover each with plastic wrap and put the lid on the top.  Freeze.

To serve, defrost overnight in refrigerator or in the microwave on 50% power for 15 minutes.  Heat in oven at 350F on a cookie sheet (if using OvenWare pans) for about 20-25 minutes until top is slightly browned and bubbly.

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