Moussaka

Yield: Serves 12

This eggplant version is the traditional rendition, however you can also layer in potatoes, zucchini, or whatever vegetables you prefer. It's hearty and filling, serve it with your Vinum Cellars wines and enjoy!

Ingredients

Preparation

1. Sprinkle egglplant slices with salt; set aside on paper towels to absorb moisture.
2. Sauté the meat in butter, with salt, pepper, onions and garlic, crumbling the meat with a fork. When meat is evenly browned, add cinnamon, nutmeg, Fines Herbes, parsley and tomato sauce; mix well, add wine, and simmer for 20 minutes.
3. Wipe down the eggplant; lightly oil a skillet with a pastry brush and quick fry eggplant over very high heat; lay on paper towels to drain. (By following this method your eggplant will not absorb too much oil.) In a greased 9x13x2 baking pan, place a layer of eggplant; top with meat mixture, sprinkle with Parmesan. Cover with remaining eggplant, more Parmesan, and cover with béchamel sauce. Top lavishly with more Parmesan and bake at 350º for 1 hour. Allow to cool, then cut into 3-inch squares.

Variations: Substitute 2 pounds of zucchini for the eggplant. OR substitute 2 pounds of potatoes, peeled and sliced 1/4-inch and fried.

Béchamel Sauce

1. Melt butter in a pan, add flour and stir until smooth. Lower heat and add the hot milk and stock, stirring constantly until it thickens. Season with lemon juice, salt and pepper, thyme and nutmeg. Stir in the cheese and blend until warm and melted. Pour over Moussaka while still warm.