Recipe

Moussaka Recipe

	55to64 / All my dishes 1 year ago My Greek friend gave me this recipe which she got from her Greek sister-in-law. Both these women are terrific cooks! We love this. It's very rich, so we don't make it often, but it is spectacular! Prep:25m Cook:60m Servings:10	55to64
	custardy greek rich

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Fans

jenniferby

momo_55gra

minitindel

greekgirrr

Ingredients

4 medium eggplants

salt

2 pounds ground round

3 onions, chopped

2 tablespoons tomato paste

1/4 cup parsley, chopped

1/2 cup red wine

salt and pepper

1/2 cup water

dash cinnamon

3 eggs, beaten

1/2 cup grated parmesan or Romano cheese

1/2 cup bread crumbs

CREAM SAUCE

6 tablespoons butter

6 tablespoons flour

2 cups hot milk

salt and pepper to taste

dash nutmeg

3 egg yolks, lightly beaten

canola oil

grated cheese

Directions

Remove 1/2 inch wide strips of peel lengthwise from eggplants leaving 1/2 inch peel between strips. Cut into 1/2 inch to 3/4 inch slices, sprinkle with salt and let stand between 2 heavy plates. Set aside.

In a frying pan, melt butter and sauté meat and onions until meat is browned.

Add tomato paste, parsley, wine, salt and pepper, and water.

Simmer until liquid is absorbed. Cool.

Stir in cinnamon, eggs, cheese and 1/2 of the bread crumbs. Set aside.

Cream Sauce

Melt 6 tablespoons butter in a saucepan over low heat.

Add flour and stir until well blended.

Remove from heat. Gradually stir in milk.

Return to heat and cook, stirring until sauce is thick and smooth.

Add salt, pepper and nutmeg to taste.

Combine egg yolks with a little of the hot sauce and then add egg mixture to sauce cooking for two minutes over very low heat stirring constantly. Set aside.

Brown eggplant slices on both sides in hot oil. Drain well.

Grease casserole dish and sprinkle bottom with remaining bread crumbs.

Place a layer of eggplant slices then layer of meat and continue until all meat and eggplant is used, finishing with a layer of eggplant.

Cover with sauce, sprinkle with grated cheese and bake at 350° for one hour.

Serve hot. Cut into squares. Makes ten to 12 servings.

NOTE: If you like a thick layer of cream sauce - double the sauce recipe. This can be made the day before serving and refrigerated until baked. I use Romano cheese instead od parmesan.

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