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Thursday, July 29, 2010

A Greek Specialty... Moussaka smells incredible as it cooks, and tastes even better! It's worth the work!!!

2 large Eggplant, peeled and sliced**
¼ cup cooking oil
2 pounds ground Lamb or Beef
1 cup onion, chopped
1 clove Garlic, minced
8 oz Tomato Sauce
¾ cup Dry Red Wine
2 T Parsley, chopped
¼ t Oregano
¼ t ground Cinnamon
1 Egg, beaten
¼ cup Butter or Margarine
¼ cup All-Purpose Flour
2 cups Milk
2 cups Mozzarella Cheese
½ cup Parmesan Cheese
Salt & Pepper

Slice eggplant into 1/2" slices. Brush with oil and sprinkle with salt. Brown in large skillet. Drain and set aside. In same pan, cook meat, onion and garlic until meat is brown and onion is tender. Drain. Stir
in tomato sauce, wine, parsley, oregano, cinnamon and 1 t salt. Simmer uncovered for 10 minutes. Gradually stir mixture into the 1 beaten egg.

Meanwhile, in a sauce pan, melt butter. Stir in flour and salt & pepper to taste. Add milk; cook and stir until thick and bubbly. Slowly stir into 3 beaten eggs.

In 13x9x2 baking dish, layer half the eggplant. Pour meat mixture over; top with remaining eggplant. Pour milk mixture over eggplant. Top with Mozzarella cheese, parmesan cheese and dust with cinnamon. Bake at 325 for 40 to 45 minutes.

**Substitution: If you don’t want to try the eggplant or they are out of season, you can substitute peeled and sliced potatoes.

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