Baked Roasted Eggplant Ravioli Moussaka
Serves 8
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For the Sauce
2 c. onion, minced
2 cloves garlic, minced
¼ c. olive oil
1-28 oz. can whole tomatoes, chopped with liquid
4 Tbsp. tomato paste
1 tsp. salt
¾ tsp. cinnamon
1 tsp. dried oregano
¼ tsp. allspice
½ c. dry red wine
½ c. fresh parsley, minced
1 lb. ground lamb
Method
1. In a saucepan, cook the onion and garlic in the oil over moderately low heat stirring, until softened, about 10 minutes.
2. In another sauté pan, brown the ground lamb and season with salt and pepper. Drain the fat from the meat and add browned meat to onion mixture.
3. Add the remaining sauce ingredients and simmer over low heat, stirring occasionally for 25 minutes.
Pasta
1 large eggplant, peeled and cut into ½ inch cubes
2 cloves garlic, minced
¼ c. olive oil
Salt and pepper to taste
1 lb. Joseph's Roasted Eggplant Ravioli (#43352)
2 c. shredded Kasseri cheese or Parmesan
Method
1. Preheat oven to 400 F.
2. Toss the eggplant and garlic together with the olive oil and salt and pepper in a roasting pan.
3. Roast the eggplant, stirring occasionally until soft and lightly browned, about 20 minutes. Remove from oven. Reduce oven temperature to 350 F.
4. Meanwhile cook ravioli in a large pot of boiling salted water for 3 minutes, then drain. Mix the eggplant with the pasta; add the cheese and combine.
Custard
4 Tbsp. butter
¼ c. flour
2-1/4 c. warm milk
½ tsp. grated nutmeg
Salt and pepper to taste
1-1/2 cups ricotta cheese
2 large eggs
2/3 c. grated Parmesan
Method
1. In a large saucepan melt the butter, add the flour and cook the roux over low heat, stirring for 3 minutes.
2. Add the milk in a stream, whisking until sauce is smooth. Add nutmeg, pepper and salt to taste; simmer sauce 15 minutes or until thickened and let cool.
3. In a large bowl, combine eggs and ricotta, add the sauce in a stream and whisk until well combined.
To Assemble
1. Assemble in 8 individual gratin serving casseroles or one large gratin dish 15" x 10" x 3".
2. Spread the lamb meat sauce in the bottom of gratin dish. Add a layer of eggplant pasta mixture. Sprinkle with some of the Parmesan cheese.
3. Layer remaining meat sauce on top and sprinkle with remaining Parmesan.
4. Spread the custard sauce on top and sprinkle with remaining Parmesan. The gratin may be prepared up to this point and refrigerated for a day before baking.
5. Bake the gratin at 350 F for 40-50 minutes until browned and bubbly.
6. Serve gratin dish garnished with parsley.
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