best moussaka recipe uses our Sukey's Pasta Sauce, which
minimizes your prep time.
to 1-1/2 lbs. Each
3 tablespoons butter
¼ cup flour
2 cups hot milk
½ teaspoon salt
¼ teaspoon freshly ground pepper
1/8 teaspoon nutmeg
1 cup mozzarella
mozzarella for topping
2 jars Sukey's Pasta Sauce
½ teaspoon cinnamon
Cut eggplant into ¼-inch slices. Lightly salt them
on paper towels. Let stand 20 minutes, then pat dry.
Brush cookie sheets with olive oil. Place eggplant slices
on cookie sheet, cover with aluminum foil. Put in 350 degree
preheated oven for 15 minutes.
Make a white sauce by cooking the butter and flour together
for 2 minutes without coloring. Turn off heat, blend in
the hot milk, salt, pepper and nutmeg, and simmer 8 minutes.
Remove the sauce from the heat. Blend in the cup of mozzarella.
Blend in ½ teaspoon cinnamon with Sukey's Pasta
Oil 9x11 pan with olive oil. Line it with a layer of eggplant
slices, pressing them down and together. Spoon on Sukey's
Pasta Sauce, add another layer of eggplant, then sauce,
the final layer of eggplant, and then the final spooning
Spoon the hot white sauce over the top, shake the casserole
to let some of the white sauce sink down, then spread the
entire ½ cup of mozzarella over the top. At this
point it can be covered and refrigerated up to a day.
Bake uncovered for 45 minutes or so in a preheated 350
degree oven until bubbling hot and the top has browned
slightly. Serve warm or tepid but not too hot. It's all