(8 votes)

3 tablespoons olive oil
2 cups onions (about 2 medium), chopped
2 cloves garlic, minced or pressed
4 to 5 large tomatoes, chopped
1 large green pepper, chopped
1 1/2 teaspoons fresh dill (1/2 teaspoon dried)
1/4 teaspoon cinnamon
3 tablespoons fresh parsley, chopped
salt and black pepper to taste
1 large eggplant sliced in 1/2 inch thick circles
olive oil for sautéing
1 large zucchini sliced in 1/2 inch thick circles
1/3 cup butter
1/3 cup unbleached white flour
2 cups milk, heated
2 egg yolks, beaten
pinch nutmeg, preferably freshly grated
1 cup feta cheese (5 ounces)
3/4 cup bread crumbs
freshly grated parmesan cheese
fresh chopped parsley

To make the tomato sauce, sauté the onions and the garlic in the olive oil until the onions are translucent. Add the remaining ingredients and simmer uncovered for about 30 minutes.

Place the eggplant slices on an oiled baking sheet, salt lightly, cover with aluminum foil, and bake at 375 until tender, about 1/2 hour. Sauté the zucchini slices in enough oil to cover the bottom of the pan or skillet, until they are just tender.

Next make the custard. Heat the milk. In a separate saucepan, melt the butter on medium heat. Stir in the flour and cook for 3 minutes, whisking so that it will not scorch. Gradually pour in the hot milk, whisking it into a smooth, thick sauce. Remove from the heat and allow to cool about 10 minutes. Whisk in the egg yolks and nutmeg.

Now assemble the moussaka. Oil a deep baking dish at least 9 X 13 X 2 1/2 inches. Spread half the sauce on the bottom and layer the eggplant slices, then half of the feta cheese and half of the bread crumbs. Add the rest of the sauce, the zucchini slices, the remaining feta cheese and bread crumbs. Top all of this with the custard and a sprinkling of Parmesan cheese and parsley.

Bake uncovered at 375 for 45 minutes to 1 hour or until bubbly and golden. Allow the casserole to sit for 15 minutes at room temperature before serving.

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