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LOCATION: Recipes >> Greek >> Moussaka 18

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Moussaka

1 lb ground lamb or beef
3 each medium eggplant, cut into 1/2-inch slices
8 oz onions, sliced
2 cloves garlic, chopped, or more to taste
1 as needed olive oil
2 tablespoons tomato paste
1/2 cup red or white wine
1 teaspoon ground cinnamon
1 tablespoon chopped fresh parsley
1 to taste salt
1 to taste freshly ground pepper

3 tablespoon butter or margarine
3/4 cup all purpose flour
2 1/2 cup milk
1/2 cup Parmesan cheese, freshly grated
freshly grated nutmeg, to taste
2 each eggs, well beaten

Sprinkle eggplant slices with salt and place in colander and top
with a weighted down plate (use a large can of something) and let
stand 30 minutes. Saute onions and garlic in a little oil for
about 5 minutes then add meat and brown, stirring to break up lumps.
Mix together tomato paste, wine, cinnamon and parsley and pour over
meat mixture. Season with salt and pepper, stir, and simmer over
low heat for 20 minutes. Meanwhile, dry eggplant slices with paper
towels and saute until golden brown in olive oil. (They will soak
up oil like a sponge so drain well on paper towels - alternatively,
brush with oil and saute in a non-stick pan.) Make alternate layers
of eggplant slices and meat sauce in a baking dish, put to one
side.

Melt butter or margarine in a pan and stir in flour to make a
roux. Gradually add milk with constant stirring while cooking.
This will result in a smooth white sauce. Stir in cheese and nutmeg
and season with salt and pepper to taste. Allow the sauce to cool,
then whisk the beaten egg into the sauce. Pour sauce over the
eggplant and meat mixture and bake uncovered in a preheated 350F
oven for an hour or until golden brown.

Yield: 4 servings

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