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LOCATION: Recipes >> Greek >> Moussaka 22

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EGGPLANT MOUSSAKA

1 medium eggplant
Fat for frying
1 pound beef chuck, ground
1 teaspoon olive oil
Salt and pepper
1 recipe Bechamel Sauce
1/2 cup freshly grated Parmesan cheese

Slice eggplant, without peeling, about 1/2 inch thick. Fry in fat
or oil over brisk heat until lightly browned on both sides. Meantime,
cook beef in the olive oil until it loses its red color, stirring
often with a fork to keep it broken up. Season to taste with salt
and pepper. Place a layer of eggplant slices in the bottom of a
shallow 1 1/2 -quart baking dish. Put meat on top of them. Add
another layer of eggplant slices. Pour Bechamel over and sprinkle
cheese on top. Bake in preheated hot oven (400F) for 15 to 20
minutes, or until top is golden-brown and crisp. Makes 4 servings.

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