Directions:
- First make the tomato sauce: peel and mince onions. Saute onions in 2 Tbsp oil and 2 Tbsp butter, over moderate heat, until they are soft and lightly colored (about 8 minutes). Add mush- rooms and saute. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar.
- 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.
- Start seasoning the eggplants: peel eggplants and slice vertically, 1/8 to 1/4 inch thick. Sprinkle lightly with salt and let sit for 30 minutes.
- Now make the Bechamel Sauce. NOTE: The Bechamel-egg-ricotta mixture will overflow all but the largest (professional size) food processors. Use a mixer or blend by hand.Place the milk in a saucepan, and heat it just until tiny bubbles appear along the edges. Remove and set aside.
- Melt the butter in 3-quart saucepan 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.
- 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.
- Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated.
- Back to the eggplant: Rinse well with cold water; squeeze gently and pat dry. Dredge the eggplant in 1 1/2 cups flour, and saute each in olive oil until it is brown on both sides.
- Remove and discard any excess oil that has risen to the top of the tomato mixture. Lightly grease a 16x10 baking pan that is at least 3 inches deep, and sprinkle the bottom with a few breadcrumbs.
- Place a layer of eggplant 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 Bechamel-ricotta sauce over the top and bake at 300 deg. F for one hour, or until a golden-brown crust has formed on top.
- Remove moussaka from oven and let it stand undisturbed 20-30 minutes; the delay allows the layers to fuse.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.55 Kcal (1484 kJ) | ||
| Calories from fat | 185.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.59g | 32% | |
|---|---|---|---|
| Cholesterol | 103.53mg | 35% | |
| Sodium | 325.2mg | 14% | |
| Potassium | 653.35mg | 14% | |
| Total Carbs | 27.87g | 9% | |
| Sugars | 11.6g | 46% | |
| Dietary Fiber | 6.04g | 24% | |
| Protein | 13.17g | 26% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 491mg | 49% | |
| Amount Per 100 g | |||
| Calories | 87.3 Kcal (366 kJ) | ||
| Calories from fat | 45.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.07g | 32% | |
|---|---|---|---|
| Cholesterol | 25.49mg | 35% | |
| Sodium | 80.07mg | 14% | |
| Potassium | 160.88mg | 14% | |
| Total Carbs | 6.86g | 9% | |
| Sugars | 2.86g | 46% | |
| Dietary Fiber | 1.49g | 24% | |
| Protein | 3.24g | 26% | |
| Vitamin C | 2.7mg | 18% | |
| Iron | 0.3mg | 7% | |
| Calcium | 120.9mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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