1 lb. Eggplant
1 lb. Potatoes
1 lb. Zucchini
1 lb. Ground beef
8 oz. White wine
2 t. Tomato paste
3 oz. Chopped onions
4 C. Cold milk
3 Eggs
2 t. Butter
5 t. Flour
Freshly grated Parmesan cheese
Pinch Nutmeg
Pinch Chicken base
Thinly slice eggplant, potatoes, and zucchini. Flash fry all vegetables until golden. This will help them retain their appearance and crispness when the dish is complete.
Arrange the vegetables in the following layer order in your 9” by 13” greased pan: potatoes, eggplant, and then zucchini. After layers have been properly placed, add a generous handful of freshly grated parmesan cheese.
Brown 1 lb. of ground beef. Drain off excess grease and add onions, white wine, and tomato paste. Simmer mixture over medium heat for about 10 minutes. Drain off excess liquid then add mixture over top of the vegetable layers.
Beat 3 eggs then mix with 3 cups of cold milk and 2 t. butter, simmer over medium heat. While the mixture is nearing a boil, add the additional cup of milk that has been mixed with 5 t. of flour. Let the mixture simmer until it begins to thicken. Once it has come to the consistency of thin ‘mashed potatoes’ remove from heat and add as final layer of mousaka.
Top the pan of delicious mousaka with another generous handful of freshly grated parmesan cheese. Place pan in a preheated 350 degree oven for 35-40 minutes.
Let dish stand for at least 10 minutes before serving. Enjoy!
George suggests…Shock Top
Why he likes it…
The wheat, citrus and coriander notes of the beer pair well with the spicy eggplant flavors of the Mousaka.
