Moussaka, from the Joy of Cooking

Entire Sunday afternoon with the house empty of all but cats presents a great opportunity to try out a new recipe from a TNB favorite category: Overly Ambitious Recipes With High Chance of Failure: Moussaka Edition.

*DISCLAIMER* 

More seasoned cooks than the Non-Blondes and those knowledgeable of Greek food will notice that we have strayed a bit from a traditional moussaka. To these, we point out that a: the butcher in Southie, the only purveyor of ground lamb in the area, was closed, so ground beef from our local grocery store was our only recourse, and b: no, we couldn't just wait for a day the butcher was open to make this. Red Mummy got it in her head to make it and that was the end of it.

You will need:

3 medium-sized eggplants

1 cup finely chopped onions

1/4 cup olive oil or butter

2 lb. lean ground lamb (or beef from your ghetto grocery store)

1 cup drained, canned tomatoes, fresh tomatoes, or 3tbs tomato paste (TNB suggests fresh tomatoes)

1/3 cup chopped fresh flat-leaf parsley

1 cup white wine or stock (obviously TNB used the wine.....OBVS)

1/4tsp ground nutmeg (fresh ground is the best!)

3 eggs, separated

1/2 cup fine bread crumbs

1 1/2 to 2 tbs flour

1 cup milk 

1 small onion

3 whole cloves

1 small bay leaf

Grated parmesan cheese

Step 1: Open wine.

Step 2: Drink wine.

Step 3: Drink too much wine.

Having followed steps 1-3 with care, it's time to slice the eggplants. Slice all three into even rounds about half an inch thick (thicker ones may lead to uneven cooking later.) The Joy of Cooking says to peel them, but eggplant skin is lovely so TNB says leave them on. Salt the slices generously, then let them drain for 45 minutes.

 Now, 45 minutes is a long time to wait, especially with nobody home and nothing to do. Here's a few TNB suggestions on how to fill 45 minutes of draining time:

Boop a cat.

Play with a balloon.

New hairdo.

Clip a coupon.

Check Yelp.

 Ok 45 minutes should be about up. Next, saute until golden 1 cup of chopped onions,

Having donned your special Onion Goggles, first. (a Christmas gift from someone who knows Red Mummy's onion-chopping woes all too well.) 

 Followed by the ground lamb (beef), 1 cup fresh diced tomatoes, 1/3 cup chopped parsley, 1 cup white wine (now is a good time to top up as well), 1/4 teaspoon fresh ground nutmeg, and a grating or so of black pepper.

 Let the mixture simmer gently. Next, quickly saute the eggplant in the olive oil until lightly browned on all sides. Note, thicker slices need a little longer. Uniform doneness is important.

Let them drain on paper towl.  Next, beat 3 egg whites until "stiff, but not dry." This means until they form a thick-ish foam, but not too sturdy.

Like this. Runny peaks. 

Fold the egg whites into the cooled meat mixture, along with 1/2 cup breadcrumbs. The Joy of Cooking then directs you to prepare a *double portion* of White (or Bechamel) Sauce, on page 341 (this is the 1975 version of The Joy of Cooking, bee tee dubs.) 

Double portion of bechamel sauce:

Melt 4 tablespoons of butter over low heat, and whisk in about 4 tablespoons of flower. Stir in slowly 2 cups of milk. Take a small onion, and stud it with about 5 whole cloves, and add it to the bechamel with two bay leaves.

Onion is clove-side down.

Cook, whisking occasionally until thick and smooth. Remove the onion and the bay leaf.  Next, add a "small amount" (TNB used about 3/4 of a cup) into 3 beaten egg yolks, with a grating of nutmeg. Add this mixture to the meat mixture.

 Next, layer in a 9x13in baking dish, eggplant first, then meat, ending with eggplant.

 Top with remainder of bechamel sauce, then cover with grated parmesan cheese.  Into a 350 degree oven it goes "until thoroughly heated through." So about 20 minutes or so.

And on goes Katy Perry.

 Moussaka will be bubbly and golden when it's all done.

 Cut into squares and serve (with extra parmesan cheese, if desired.)