Aug 2, 2009

Greek Moussaka

I guarantee this will be the healthiest version of moussaka you will find. Most recipes fry the eggplants in oil but I have come up with a way to cook the eggplants thoroughly and get a roasted flavor as well as a healthy alternative. In addition, I found that cutting the eggplants thinly instead of so thick reduced the amount of eggplants you actually have to use, cooks them faster and taste a lot better. Also, when buying beef make sure to get lean. Yes it may cost a bit more but not to much more. When you buy the regular ground beef, did you know your actually paying for fat instead of meat? When you fry a goof beef there should never much grease coming off what so ever. I have cooked this very traditional dish several times over the years and it seems to get better with time.

2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
1 small onion, chopped
1 teaspoon parsley chopped
1 (8 ounce) can tomato sauce
1 large eggplant
1 tablespoon olive oil
Can cooking spray
1/4 cup parmesan cheese

4 tablespoons butter
3 tablespoons flour
1 tablespoon cornstarch
2 cups milk
3 egg yolks

1. Cut eggplant in thin slices then place in a large bowl of cold salt water. Meanwhile in a 9-inch nonstick skillet on medium heat add beef, cook until no longer pink. Drain grease from meat and set aside. Place eggplant slices on a kitchen towel to dry. Return 9-inch skillet back to oven adding olive oil on medium heat. Add garlic, onions, salt, pepper and parsley. Cook until onions are tender, about 5 minutes. Add tomato sauce and beef. Mix well. Cook for 2 minutes on low heat.

2. In a large nonstick sauté pan on medium-high heat, spray pan with cooking spray lightly. Place enough eggplant slices until pan is full. Allow eggplants to cook until they look roasted about 5 minutes on each side.

3. Pre-heat oven to 350 F. In a 9-inch baking dish or casserole dish place a layer of eggplant until bottom is covered. Pour meat mixture on top then add one more layer on eggplants. Meanwhile, in a 4-quart saucepan on medium heat add butter, cornstarch and flour whisking until golden. Gradually add milk constantly whisking.

4. In a small bowl, add egg yolks and mix. Add 3 tablespoons of sauce, on at a time into egg mixture. Carefully pour egg mix into sauce. Cook on low heat until sauce thickens.

5. Carefully pour béchamel sauce over the top layer of eggplants then sprinkle with parmesan cheese. Bake in oven for 30 minutes.

Yields: 4 servings

3 fabulous comments:

meeso said...

I love your healthy variation, and it doesn't look like it hurt the flavor one bit... Great recipe :)

The Fifth Sparrow said...

So happy to see a healthy version offered.

Please clarify "gets better with time". Does that mean, like a curry or stew it's better the second day? Or, that the recipe has improved as it has evolved over time?

Sorry to be so obtuse.

Noor said...

Thank you Meeso, the flavor is actually better bc you do not taste grease!

The Fifth Sparrow what that comment means is that it gets better with time as 'I' make it. Each time I change it and it becomes even better. But I am stopping here this recipe is a sure keeper..