2. Eggplant Preparation: Slice eggplant lengthwise ¼-½” thick cutting off stem ends.
Brush lightly with olive oil on both sides. Place in single layers of baking sheets.
Bake 10 minutes, turn over and continue cooking an additional 10 minutes. Let
cool until you are able to handle them. Continue until all eggplant is baked.
Reduce oven temperature to 350°F.
3. Meat Filling Preparation: In a large heavy bottomed saucepan cook lamb over
medium-high heat until meat is browned. Drain fat if desired. Add onion and
garlic and cook until onions have softened and mixture is well blended. Add
tomatoes, tomato paste, wine, salt, oregano, pepper and cinnamon and cook over
medium heat about 20 minutes or until liquid has reduced and mixture is fairly
dry. Remove from heat.
4. Topping Preparation: See below for basic white sauce/béchamel sauce recipe and
directions. You will need double the recipe for approximately 3 cups of sauce.
Add lemon juice and feta cheese, mix well.
5. Casserole Assembly: Lightly grease a 9“x13” (3.75 L) pan. Cover bottom of pan
with single layer of eggplant. Divide remaining eggplant slices in half. Cover
eggplant layer with 1/3 of meat filling. Layer with half of remaining eggplant (it is
okay if eggplant does not completely cover meat mixture). Cover eggplant with
1/3 of meat filling. Layer with remaining half of eggplant. Cover with remaining
1/3 of meat mixture. Spread prepared topping evenly over last layer of meat
filling. Sprinkle with crumbled feta cheese.
6. Bake for about 1 hour or until casserole is bubbling and lightly browned. Let sit
for 5-10 minutes and serve.
1. In a medium sized saucepan, melt butter over low heat, add flour and cook over
low heat 1-2 minutes, do not brown. Remove saucepan from heat, add
Sensational Soy Smooth Original and whisk quickly. Return saucepan to heat and
continue cooking 4-5 minutes until sauce thickens, whisking often. Strain through
a fine sieve if desired. Season with salt and pepper.
Note: Béchamel sauce is a basic in a lot of recipes. One cup of sauce can be
combined with 2 cups of solids such as vegetables, seafood and chicken, just to
name a few. It is a great alternative in pasta recipes that call for cream. The sauce
can be made ahead, covered with a piece of plastic wrap and refrigerated for up
to 2 days.
August 1, 2016
Moussaka with Béchamel sauce topping
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