Moussaka

Ingredients

2 large onions

2 tablespoons olive oil

2 tablespoons butter

2 cups mushrooms, minced, ground

1 lb beef/lamb minced

5 large tomatoes, peeled and pureed

3 tablespoons tomato paste

3/4 cup dry red wine

1/2 cup parsley, chopped

1 teaspoon cinnamon

1 tablespoon garlic, finely chopped

1 tablespoon oregano

1 teaspoon sugar

Bechemal Sauce for topping

• 4 cups milk
• 1/2 cup butter
• 6 tablespoons flour
• 1/8 teaspoon nutmeg
• 1/4 teaspoon white pepper

Other bits:

• olive oil
• 2 medium aubergines sliced lengthways
• 4 eggs, beaten
• 2 cups ricotta cheese
• 1 cup dry breadcrumbs
• 2 cups parmesan cheese, grated

Directions

1. Peel and mince onions. Saute onions in 2 Tbsp oil and 2 Tbsp butter, over moderate heat, until they are soft and lightly brwoned. Add minced meat and mushrooms and saute. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar.
2. Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring occasionally, until most of the liquid has evaporated, and the mixture is quite thick. Remove skillet from heat and let it cool completely.
3. Slice the aubergines lengthways and sprinkle lightly with salt and let sit for 30 minutes and set aside.
4. Melt the butter in large suacepan over very low heat until foamy, being careful not to brown. Slowly add the 6 Tbsp flour, stirring constantly until smooth (3-4 minutes), and still being careful not to let it brown.
5. Add the milk slowly, whipping with a wire whisk. When the mixture is thick and smooth, remove it from the heat and stir in seasonings.
6. Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated.
7. Back to the aubergine. Rinse well with cold water; squeeze gently and pat dry. Saute each slice in olive oil until it is brown on both sides.
8. Remove and discard any excess oil that has risen to the top of the tomato mixture. Lightly grease a 16×10 baking pan that is at least 3 inches deep, and sprinkle the bottom with a few breadcrumbs.
9. Place a layer of aubergine in the pan, following with a layer of tomato mixture. Sprinkle with breadcrumbs and grated cheese. Repeat as many times as you have eggplant to last. Pour the bechemal sauce over the top and bake at 180 for one hour, or until a golden-brown crust has formed on top.
10. Remove moussaka from oven and let it stand for 1o minutes before serving.