Recipe - Mousaka (Mousakas Melitzanes)

2 Three fourths pound Eggplants
1 Three fourths pound Ground beef; lean
One half cup Kefalo cheese; grated OR
parmesan cheese, grated
One half cup White wine
1 cup Bread crumbs
2 tablespoon Onion; chopped
1 Three fourths pound Ripe tomatoes
1 Portion regular bechamel
sauce
Oil for frying
Salt and pepper; to taste

Brown the ground meat and onion in half of the butter. Stir to avoid
lumping and pour in the wine. Add strained tomatoes, parsley, salt, pepper
and let simmer until all the liquid is absorbed. Wash, dry and clean the
eggplants. Cut lenghwise, one by one, into thin slices and fry in hot oil
mixed with butter. Remove and lay on a platter to salt and pepper them.
Prepare the bechamel sauce, neither thick nor thin. Lay half of the
eggplant slices in neat rows on the bottom of a baking dish. Put half of
the bread crumbs and half of the cheese into the ground meat, mix and
spread on top of the eggplant slices. Lay the rest of the eggplant slices
over the meat sauce and cover all with the bechamel sauce. Sprinkle with
cheese and bread crumbs, then pour melted butter over the top and bake for
3040 minutes in a medium oven, until the top turns golden brown.

Recipe by: Greek Cookery Cookbook

Posted to recipeludigest Volume 01 Number 524 by Sewgoode
Sewgoode@aol.com on Jan 14, 1998