Moussaka

Main Ingredient: Beef Lamb and Mutton Cheese Eggs Eggplant Potatoes Tomatoes
Course: Casseroles
Yield:

Moussaka ingredients

1 T butter
1 c Finely chopped onions
2 lb Lean ground beef or lamb
1 1⁄2 lb Tomatoes, peeled & sliced
1⁄4 c Chopped parsley
6 oz Tomato paste
Salt and pepper
Vegatable oil
flour
2 large Eggplants; peeled, sliced
2 Potatoes, peeled, sliced
1 c butter
1 c flour
4 c Milk; (hot)
4 Egg; lightly beaten
1 c Grated Mizithra or Parmesan
1 dsp Nutmeg
Salt and pepper

Cooking Moussaka

1. Melt 1 tablespoon butter in large skillet.
2. Sautei' onion until soft.
3. Add beef 1/2 pound at a time and cook in batches until brown.
4. Add tomatoes, parsley and tomato paste.
5. Cook 10 to 15 minutes.
6. Seasoni with salt and pepper to taste.
7. Set aside.
8. Heat oil in large frying pan. flour eggplant lightly.
9. Saute' eggplant on both sides in hot oil until golden.
10. Fryi potatoes in same skillet, using additional oil if necessary.
11. Set aside.
12. Melt 1 cup butter in medium saucepan.
13. Add 1 cup flour slowly, stirring to form smooth paste.
14. Gradually add hot milk, stirring over low heat until thick and smooth.
15. Mixi in eggs and cheese; cook 1 minute.
16. Season with nutmeg, salt and pepper to taste.
17. Preheat oven to 350 degrees.
18. In a 2-quart baking dish, arrange in alternating layers: potatoes, 1/2 meat sauce, 1/2 eggplant, 1/2 meat sauce, remaining eggplant.
19. Pour cheese sauce over top. Bakei until golden, about 50 to 60 minutes.
20. Source: "Favorite Restaurant Recipes" (Bon Appetit's RSVP).