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LOCATION: Recipes >> Greek >> Moussaka 04

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Moussaka

5 large eggplants, about 1 1/2 lbs each
salt
10 Tbsp butter
3 lbs ground beef
1 1/2 cups chopped onion
2 Tbsp tomato paste
1/4 cup chopped parsley
1/2 cup red wine
salt and pepper to taste
1/2 cup water
1/8 tsp ground cinnamon

1/2 cup bread crumbs
8 Tbsp all-purpose flour
4 cups hot milk
1/2 tsp salt
1/8 tsp pepper
1/8 tsp grated nutmeg
3 eggs slightly beaten
vegetable oil for brushing eggplant

Remove 1/2 inch-wide strips of peel lenghwise from eggplants,
leaving 1/2 inch peel between strips. Cut into 1/2 inch rounds,
sprinkle with salt, and let stand in a colander under a heavy or
weighted plate for 1/2 hour. Rinse and dry eggplant rounds. Melt
4 Tbsp butter in a saucepan and saute meat and onion until brown.
Add tomato paste, parsley, wine, salt, pepper, and water. Simmer
until liquid has been absorbed. Cool. Stir in cinnamon, 1/2 cup
cheese and half of the breadcrumbs.

Melt 6 Tbsp butter in a saucepan over low heat. Add flour and stir
until well blended. Remove from heat, and gradually stir in milk.
Return to heat and cook, stirring until sauce is thick and smooth.
Add salt, and pepper, and nutmeg. Combine eggs with a little of
the hot sauce, then stir egg mixture into sauce and cook over low
heat for 2 minutes, stiring constantly.

Preheat broiler. Lightly brush eggplant slices with oil on both
sides. Place on an ungreased cookie sheet (or broiler pan for under
broilers) and broil until lightly browned. Set aside to cool.

Preheat over to 350 degrees. Sprinkle bottom od a 10x16 pan with
remaining breadcrumbs. Place a layer of eggplant slices on the
breadcrumbs, then spread meat mixtutre over eggplant slices. Cover
meat with remaining eggplant. Spoon sauce over eggplant; sprinkle
remaining 1/4 cup grated cheese. Bake for 40 minutes, or until
golden brown. Cool for 10 minutes before cutting. Serve warm.

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