My "Moussaka" Recipe

Moussaka tastes complicated to make, but it really isn't. It's three simple steps. The first step is to cook the eggplant. You can either fry, bake or grill the eggplant in olive oil. Do not season the eggplant until after it is cooked, because the salt will pull all of the moisture out of the eggplant while it is cooking and will become soggy.

Frying the eggplant with olive oil.  About 4 large Japanese eggplants.

Cook half a pound each of ground lamb, beef and pork with onions (1 lg), garlic (2 cloves), 1 can diced tomatoes, tomato paste (1 sm can) and 1 cup water.  Season with salt, pepper, cumin, cinnamon, oregano, basil and fresh flat leaf parsley - all about 1 teaspoon each...to taste.

Layer the eggplant first, meat mixture second and bechamel sauce third.  The bechamel sauce is 3 tablespoons butter, half cup of flour and 1 cup of soymilk - add pitch of salt & nutmeg.  Stir in half cup grated parmesan cheese and sprinkled a fourth cup of parmesan cheese on top.

Bake in 350 degree oven for half an hour, or until top is golden brown.

Perfect golden brown color.  My secret is to turn oven to broil for one minute until top of casserole bubbles.

Let cool for at least 10 minutes before cutting pieces.  Serve with a beautiful fresh salad.

Beautiful and delicious.  The best pairing for Moussaka is a wonderful Zinfandel.  My favorite is a 2007 Juvenile Turley.