Frank's Recipes! Moussaka for 100

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Moussaka for 100

Servings: 100 Portions (5 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan or 12 by 20 by 2 1/2-inch Steam Table Pan
Temperature: 450 degrees F. and 350 degrees F. Oven

30 lb eggplant, fresh, unpared, cut in 1/4-inch slices
1 quart (2 lb) salad oil or shortening, melted
1/4 cup (2 1/2 oz) salt
15 lb beef, ground, thawed
7 1/2 cups (2 lb 8 oz) onions, dry, chopped
2 tablespoon (6 cloves) garlic, dry, minced
1 tablespoon cinnamon, ground
1 tablespoon oregano
3 tablespoon (2 oz) salt
1 tablespoon pepper, black
3 1/2 cups (1 lb 15 oz or 1-No. 2 1/2 can) tomato paste, canned

SAUCE:
1 1/2 quart (3 lb) butter, or margarine, melted
1 1/2 quart (1 lb 8 oz) flour, wheat, general purpose, sifted
8 1/2 cups (2 lb 7 oz) milk, nonfat, dry
11 1/4 quart water, warm
1/2 cup (5 oz) salt
1 tablespoon nutmeg
1 1/4 quart (24 eggs) eggs, whole, slightly beaten

2 cups (8 oz) cheese, Parmesan, grated

Brush each eggplant slice with salad oil or melted shortening; overlap slices on greased
sheet pans. Sprinkle with 1/4 cup salt; bake in 450 degrees F. oven 20 to 25 minutes or
until slices are soft and lightly browned. Set aside.

Cook beef in its own fat until beef loses its pink color, stirring to break apart. Drain
or skim off excess fat. Add onions and garlic; saute 3 minutes. Add cinnamon, oregano, 3
tablespoon salt, pepper, and tomato paste to meat mixture; mix well. Set aside.

SAUCE:
Blend butter or margarine and 1 1/2 quart flour together; stir until smooth. Reconstitute
milk and warm water; heat to just a boil. DO NOT BOIL. Add butter or margarine and flour
mixture to milk, stirring constantly. Add 1/2 cup salt and nutmeg. Simmer 10 to 15
minutes or until thickened. Stir as necessary. Stir about 1 quart sauce into eggs; mix
well. Pour slowly into remaining sauce while stirring. Cook 1 minute, stirring
constantly. Set aside.

Arrange 1 layer of eggplant slices in each pan. Spread 1 3/4 quart meat mixture over
eggplant in each pan. Cover with remaining eggplant slices. Pour 2 3/4 quart sauce over
eggplant and meat mixture in each pan. Sprinkle Parmesan cheese over mixture in each
pan. Bake 1 hour in 350 degrees F. oven. Let stand 45 minutes to 1 hour before cutting.
Cut 4 by 5.

NOTE:
31 lb 15 oz eggplant A.P. will yield 30 lb unpared sliced eggplant.

2 lb 12 oz dry onions AP. will yield 2 lb 8 oz chopped onions.