Recipe - Moussaka Recipe

2 One half pound Potatoes (or 2 lbs. potatoes
and One half lbs. eggplant),
cut or sliced up 1/4" thick
1 One half tablespoon Olive oil
2 lg Onions, finely chopped
2 Cloves garlic, finely
chopped
Three fourths pound Ground beef
One half teaspoon Cinnamon
One half teaspoon Oregano
One half teaspoon Thyme
One fourth teaspoon Black pepper
One half teaspoon Salt
2 cn (16 ozs. each) tomatoes,
drained and chopped

BECHAMEL
4 cup Milk
2/3 cup Flour
2 Eggs
1 cup Parmesan

Toss cut or sliced up potatoes w/ olive oil and bake at 400* for 8 minutes. Turn
potatoes over & bake another 5 minutes. Remove from oven and set aside.
Reduce temp to 375*.

Saute onion 3 minutes in a little oil, add garlic and saute 1 more minute.
Add meat and saute until no longer pink. Add spices and tomatoes. Simmer
10 minutes.

Bechamel: Whisk flour into milk over medium heat, stirring until thickened.
Whisk eggs in small bowl. Whisk 1 C milk into eggs, then add eggs to milk.
Stir in Three fourths C parmesan.

Lightly grease 13x9x2 pan. Sprinkle battom w/ 3 Tbs bread crumbs. Arrange
potatoes in bottom. Top with meat, pour bechamel over. Sprinkle remaining
parmesan over.

Bake 375 4555 minutes. Let stand 15 minutes before serving.

Posted to FOODWINE Digest 7 November 96

Date: Thu, 7 Nov 1996 21:28:42 +0000

From: "Charles A. Ganger" chuck.ganger@WORLDNET.ATT.NET