Glass Monkey, Indulgence 2019
Chef Darcy Radies
Béchamel
| ¼ c | grated Parmesan cheese |
| 1 t | nutmeg |
| 6 T | (¾ stick) butter |
| 7 T | all-purpose flour |
| 3½ c | whole milk |
| 4 lg | eggs |
Melt butter in heavy medium size saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in Parmesan cheese and nutmeg. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Can be made 1 day ahead. Cover and chill.
Tomato Sauce
| 1 c | finely chopped peeled carrots |
| 1 lg | onion, chopped |
| 1 c | finely chopped celery |
| 4 cloves | garlic, minced |
| 1 t | dried oregano |
| 1 | 28-ounce can crushed tomatoes with added puree |
| 1 T | tabasco |
| 1 T | Worcestershire sauce |
| ¼ c | chopped fresh Italian parsley |
| ½ c | mozzarella cheese |
| salt and pepper | |
| ½ c | red wine |
| 1 T | sugar |
Heat ¼ cup oil in heavy large skillet over medium-high heat. Add onion, celery and carrots. Season well. Sauté until mixture is very tender, about 12 minutes. Add garlic. Sauté until juices evaporate, about 10 minutes. Add oregano, tomatoes, Worcestershire, wine and parsley. Cook until mixture is thick, about 10 minutes. Puree with a hand blender until fairly smooth. Taste and adjust seasoning if required. Reserve.
Vegetables
| 4 lbs | eggplant, unpeeled, cut lengthwise into ½-inch-thick slices |
| 2 lbs | ramiro peppers cut lengthwise in half and seeds removed |
| 2 lbs | large carrots, blanched until almost tender, cut lengthwise into ½-inch slices |
| olive oil | |
| salt and pepper |
Preheat oven to 375ºF
Arrange eggplant in a single layer on baking sheets. Brush lightly with olive oil. Season with salt and pepper. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool.
Brush both sides of the pepper slices lightly with olive oil and arrange on a pan. Season with salt and pepper. Bake 10 to 20 minutes until completely tender. Cool.
Lightly oil 9x13x2-inch glass baking dish. Arrange sliced carrots in bottom of baking dish to completely cover the dish. Season. Arrange half of eggplant slices in a single layer. Arrange single layer of peppers in dish. Spoon half of tomato sauce mixture evenly over vegetables. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, peppers, tomato mixture and 2 tablespoons cheese.
Lower oven temp to 350ºF. Pour béchamel sauce over vegetables and bake moussaka until heated through and the sauce is golden brown on top, about 45 to 60 minutes. Cool 15 minutes. Slice and serve.