The Clos LaChance Syrah is wonderful with this dish.
Serves 8 (Rick had to take this dish to a potluck so the
pictures show twelve servings)
Ingredients
Olive oil spray
2 12 oz. eggplants, peeled, cut lengthwise in half and then
cut into 1/2 inch slices
1 1/2 pounds of zucchini cut into 1/4-inch slices
1 pound of red skinned potatoes sliced into 1/4-inch rounds.
1-teaspoon olive oil
2 cups of chopped onions
1 tablespoon of minced garlic
2 teaspoons dried oregano
1 pound of lean ground beef (or ground turkey)
28 oz. can of whole
tomatoes in juice
3 tablespoons of tomato paste
1/2 cup of breadcrumbs
2 large egg whites beaten
1/4-teaspoon ground cinnamon
White Sauce
2 tablespoons of Parmesan cheese
Preheat the oven to 425 degrees. Spray two baking sheets
with olive oil spray. Arrange eggplant slices, zucchini, and potatoes on the
two sheets. Spray with the olive oil and sprinkle with salt and pepper. Bake
until tender about 40 minutes. Remove from
the oven and cool. Reduce temperature to 375 degrees.
Add the teaspoon of olive oil, the onion and the garlic to a
skillet. Cook about seven minutes. Add 1 to 2 tablespoons of water if the
mixture gets too dry. Sir in oregano and add the beef. Cook until brown.
Add tomatoes with their juices and tomato paste. Break up the tomatoes with the back of a spoon. Cook about 15 minutes until mixture thickens. Add salt and pepper, remove from the heat and add half the breadcrumbs, egg whites and cinnamon.
Spray a 13X9X2 glass-baking dish with olive oil. Sprinkle
the bottom of the dish with breadcrumbs. Cover the bottom with the potatoes.
Spread half of the beef mixture over the potatoes. Cover with the eggplant.
Spoon remaining beef mixture over the eggplant. Top with all of the zucchini.
Pour white sauce over the moussaka. Sprinkle Parmesan cheese
over the sauce and bake until the top is golden about 55 minutes.
White Sauce
Ingredients
6 tablespoons of flour
3 cups of milk (1%)
1/4-teaspoon ground nutmeg
1/3 cup grated Parmesan cheese
2 large egg yellows
1-teaspoon butter
Whisk flour in pan. Add one cup of milk whisking until
smooth. Put it on the stove and add the remaining two cups of milk. Whisk until
mixture thickens and boils, about 10 minutes. Remove from heat whisk in
Parmesan, eggs and butter. Season with salt and pepper.
This recipe was adopted from Bon Appetit, February 1998.