Moussaka - 1

Recipe Ingredients

1 tablespoon	15ml	Butter
1 cup	62g / 2.2oz	Onion - finely chopped
2 lbs	908g / 32oz	Lean ground beef or lamb
1 1/2 lbs	681g / 24oz	Tomatoes - peeled and sliced
1/4 cup	36g / 1.3oz	Chopped parsley
6 oz	170g	Tomato paste
		Salt and pepper
		Vegetable oil
		Flour
2		Eggplants - peeled, sliced (large)
2		Potatoes - peeled and sliced
1 cup	198g / 7oz	Butter
1 cup	62g / 2.2oz	Flour
4 cups	948ml	Milk - (hot)
4		Eggs - slightly beaten
1 cup	237ml	Grated mizithra or parmesan
1		Nutmeg
		Salt and pepper

Recipe Instructions

Melt 1 tablespoon butter in large skillet. Saute onion until soft. Add beef 1/2 pound at a time and cook in batches until brown. Add tomatoes, parsley and tomato paste. Cook 10 to 15 minutes. Season with salt and pepper to taste. Set aside. Heat oil in large frying pan. Flour eggplant lightly.

Saute eggplant on both sides in hot oil until golden. Fry potatoes in same skillet, using additional oil if necessary. Set aside. Melt 1 cup butter in medium saucepan. Add 1 cup flour slowly, stirring to form smooth paste. Gradually add hot milk, stirring over low heat until thick and smooth. Mix in eggs and cheese; cook 1 minute. Season with nutmeg, salt and pepper to taste.

Preheat oven to 350F.

In a 2-quart baking dish, arrange in alternating layers: potatoes, 1/2 meat sauce, 1/2 eggplant, 1/2 meat sauce, remaining eggplant. Pour cheese sauce over top. Bake until golden, about 50 to 60 minutes.

Source:
"Favorite Restaurant Recipes" (Bon Appetit's RSVP).

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