Eggplant Moussaka

by Nan Silvernail

Cut into thin slices or sticks about 0.5" x 0.5" x 1".

Cut into 0.25" cubes. Sautee in butter until translucent, stirring often.

Add the meat to the onions and stir until browned. Pour excess oil into a second pan (a wok or roomy frying pan).

Add tomato, nutmeg, cinnamon, parsley, seasonings, wine, and raisins to the meat mixture. Simmer 20 minutes.

In the second pan (with the oil from the previous step), add a little oil, heat, and fry the eggplant until soft and brown (about 15 minutes). Add more oil if it seems to be sticking.

When the eggplant is done, add the meat mixture.

Make the topping, a modified white sauce (see separate recipe below), in a saucepan. Add 2 Tbsp. of the sauce to the meat mixture.

Transfer the meat mixture to an oven-proof baking dish with a slotted spoon, leaving an inch or so of room at the top. Top with the remaining white sauce.

Bake at 350F for one hour; the top should be lightly browned. Serve with salad and a good bread.


The topping is a modified white sauce.

Melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth.

Stir the milk in gradually, pouring it down the sides while whisking, until it re-thickens. At this stage you have a basic white sauce.

Add the nutmeg, cheese, and eggs, and stir well.

Relleno souffle

Prepare a white sauce as above.

To the white sauce, add the chilies, chicken if desired, cheese, eggs, and seasonings.

Place the mixture in a greased oven-proof baking dish with high sides; round ones work well. Bake at 300F for 1 hour and 15 minutes. Serve with or on tortillas. Top with more cheese and/or chilies if desired, or salsa.