1965 Moussaka recipe from TV Guide Magazine

 

What lasagne is for Italians, moussaka is for Greeks—only more so. Layers of fried eggplant, meat sauce, egg sauce, grated cheese and crumbs produce a hearty family or company casserole. Prepare ahead of time, refrigerate and bake just before serving time. A crisp salad and a light dessert complete the meal.

GREEK MOUSSAKA

Makes 8 to 10 servings

3 to 4 medium eggplants 

6 tbsp. butter or margarine

Flour, olive oil 

6 tbsp. flour

1 large onion, chopped 

3 cups milk

1 garlic clove, chopped 

3 eggs, well beaten

1 1/2 lbs. ground round or lean lamb 

2 cups (8 oz.) grated Munster or Monterey Jack cheese

1 can (8 oz.) tomato sauce 

1 cup dry bread crumbs

Salt and pepper 

Slice off stem ends of eggplants and cut eggplants lengthwise into 1/2-inch-thick slices. Dip both sides in flour, fry in olive oil Y2-inch deep until lightly browned on both sides. Drain on absorbent paper. Use some of the slices to line a greased 3-qt. shallow casserole or 13x9x2-inch pan. Heat 2 tbsp. olive oil and sauté onion and garlic until golden. Add ground meat and chop while frying until meat is crumbled and cooked. Add tomato sauce, simmer 10 minutes over low heat. Season to taste with salt and pepper.

In a saucepan melt butter and stir in flour. Gradually stir in milk. Cook over low heat stirring constantly until mixture bubbles and thickens. Beat hot sauce slowly into eggs. Season to taste with salt and pepper.

Spoon half of the meat sauce evenly over bottom of eggplant-lined casserole. Spoon 1/3 of the egg sauce over meat sauce, sprinkle with 1 cup of the cheese, and 1/3 cup of the crumbs. Top with layer of eggplant slices. Repeat layering once again. Spoon remaining egg sauce over eggplant and sprinkle with remaining crumbs. Bake in preheated moderate oven (350° F.) 30 to 40 minutes, or until top is lightly browned. Cut into squares to serve.

— Helen Feingold, Food Consultant; photo by Midori