Eating locally doesn’t mean you can’t enjoy the flavors of the world. This mousakka recipe, adapted from my late father-in-law’s tried-and-true method, is one of my family’s favorites. The Pennsylvania cave-aged cheddar, available at Whole Foods, has a sharpness that stands in well for parmesan and I used a dry red table wine from Maryland’s Cygnus Winery. The parsley came from my own herb garden. The nutmeg bends the rules, but I like its sweet counterpoint in the delicate soufflé topping.
1 pound ground lamb 2 medium onions, chopped 4 tablespoons butter 2 tablespoons parsley, chopped 4 medium tomatoes, diced ¼ cup red wine 1 teaspoon coarse salt fresh ground pepper to taste 1 large eggplant 6 tablespoons butter 4 tablespoons flour 2 cups warm milk 2 eggs, beaten ½ cup grated cave-aged cheddar cheese olive oil, butter or nonstick spray for frying ¼ teaspoon nutmeg (optional)
First, prepare the lamb filling for the moussaka. Heat a large skillet to high, add the butter, and brown the lamb with the chopped onions. Add the parsley, tomatoes, wine, salt and pepper and lower heat to medium-low. Simmer uncovered for 30 minutes.
While the meat is simmering, prepare the eggplant. Peel the eggplant, then slice it lengthwise into long ½-inch slices. You should have 12-16 slices. Heat another skillet over medium-high heat and add just enough olive oil or butter, or a combination of both, to cover the bottom. Place as many eggplant slices in the pan as will fit without crowding and fry until golden on one side. Turn and fry the other side. Repeat this process with all the slices, adding oil/butter before each batch. Drain the slices on paper towels.
Preheat the oven to 350 degrees F. Spray a deep 8-inch square casserole with nonstick spray. Place a layer of eggplant slices on the bottom of the casserole. Spread half the meat filling on top. Add another layer of eggplant. Cover with the remaining meat filling, and finish with a final layer of eggplant. Set aside while you make the cheese soufflé topping.
In a heavy saucepan, melt the 6 tablespoons butter over medium heat. Whisk in the flour until smooth. Slowly pour in the warm milk, whisking to blend. Continue cooking and whisking over medium heat until the mixture thickens, 3-5 minutes. Remove from heat. Whisk in the beaten eggs thoroughly, then stir in the cheese and nutmeg. Pour over the casserole, covering the entire surface. Pour in as much of the topping as you can, letting it drizzle down into all the spaces in the casserole.
Bake 35-45 minutes, until the topping has puffed up and browned. Remove from oven and let stand at least 30 minutes before serving. It is excellent made a day ahead and reheated.
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