GREEK MOUSSAKA WITH EGGPLANT by CHEF DAN:

Serves 10

INGREDIENTS:

3 tablespoon olive oil

2 red onions, finely chopped

1 pound crimini mushrooms, coarsely chipped

4 garlic cloves

1/4-cup dried currants

 2 pound of ground beef and lamb

2 cups chopped plum tomatoes

2 tablespoon tomato paste

1/2-teaspons EACH ground cinnamon, ground ginger, and ground allspice

1/8-teaspon cayenne

Pinch of ground cloves

1 cup white wine

3 bay leaves

Sea salt and freshly ground black pepper to taste

BECHAMEL:

6 tablespoon unsalted butter

6 tablespoon all-purpose flour

Sea salt and pinch of white pepper to taste

Pinch of nutmeg

2 egg yolks

1/2-cup ricotta cheese

1/2-cup goat cheese

VEGETABLES:

2-3 eggplants, peeled and cut lengthwise into 1/8-inch slices

2 zucchini, peeled and sliced on the bias into large ovals 1/8-inch slices

Olive oil

1-1/2-cups canned chopped tomatoes, drained

Sea salt and freshly ground black pepper to taste

1 tablespoon lemon zest

DIRECTIONS:  (PRE-HEAT OVEN TO 350 DEGREES)

1.   Soak the currants in warm water for 30 minutes. Drain.

2.   In a skillet heat oil over medium-heat and when sizzling.

3.   Add onions and sauté for 5 minutes.

4.   Add mushrooms, garlic and meat, cook and stir for 8 minutes.

5.   Add tomatoes, tomato paste, spices, bay leaves, wine, salt and pepper.\

6.   Bring to a boil; cover reduce heat and simmer for 1-1/2-to 2 hours.

7.    

BECHAMEL:

1.   Heat the butter in a skillet over medium-heat, when sizzling.

2.   Add the flour, whisk until the flour turns to a light golden brown.

3.   Pour in milk and whisk until thick 15-20 minutes, season with S. & P. and nutmeg.

4.   Remove from heat and whisk the yolks into the hot béchamel.

5.   Add cheeses and whisk until smooth: set aside

1.   In a preheat oven place eggplant in one layer on an oiled sheet-pan.

2.   Brush the top with oil, and bake for about 12 minutes.

3.   In skillet heat 2 tablespoon of olive oil when sizzling.

4.   Add zucchini slices, turning once, remove and blot with paper towels.

TO ASSEMBLE:

1.   Spread 3 tablespoons of olive oil on the bottom of large baking dish.

2.   Spoon the crushed tomatoes on the bottom of the pan.

3.   Season with salt and pepper.

4.   Place a layer of eggplant on top.

5.   Spread about 1/3 of the meat sauce over the eggplant slices.

6.   Spread a layer of zucchini seaso with salt and pepper.

7.   Then a layer of meat sauce.

8.   Finish with a layer eggplants slices, and the last of the meat sauce spreading evenly on top.

9.   Pour the remaining béchamel over the top spreading evenly with a spatula.

10.                Bake uncovered, for about 45-50minutes.

11.                 Remove, cool, cut into serving pieces.

ENJOY DAN:                                             BON=APPETITE!!