Monday, February 19, 2007


My mom and I made this last night for dinner. It is so delicious! I hadn't had it in years but suddenly had a craving. We use zucchini. This recipe is from Best Of Bridge. Go Greek for your next dinner party. "The best moussaka I've ever had!"

2 eggplants or medium zucchini
1/2 tsp. salt

Meat sauce: 2 lbs. ground lamb or lean beef
1 Tbsp. butter salt and pepper
2 medium onions, chopped
2 garlic cloves, crushed
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. parsley
8 oz. (250 ml) tomato sauce
1/2 cup red wine

Bechamel Sauce:
1/4 cup butter
1/4 cup flour
1 cup milk
1 cup whipping cream
3 egg yolks, beaten
salt and pepper to taste
2 Tbsp. olive oil
1 lb (500 g.) Monteray Jack cheese, grated

Instructions: Cut eggplant into 1/4" slices, sprinkle with salt and set aside.

To prepare meat sauce, saute ground meat in butter with salt and pepper, onions, garlic, cinnamon, nutmeg, parsley and tomato sauce. Add wine and simmer 20 minutes, stirring occasionally.

To make bechamel sauce, melt butter and stir in flour. Gradually add milk and cream, stirring constantly until mixture thickens. Add egg yolks in a slow stream, away from heat and stirring constantly. Return to heat and simmer for 2-3 minutes longer. Remove from heat and season with salt and pepper.

Wipe eggplant dry and quickly brown in olive oil. Set on paper towel to drain. In greased 9"x13" pan, place a layer of eggplant, then cover with meat sauce, sprinkle with 1/3 of the cheese, cover with remaining eggplant, sprinkle with 1/3 of the cheese, cover with bechamel sauce and top with remaining cheese. Bake at 350 F. for 1 hour. Serves 6-8.

** If using 1% milk and 2% jack cheese this is 17 WW points per serving for 8.