Moussaka recipe

Yield: 1 Servings

Measure Ingredient
2½ pounds Potatoes (or 2 lbs. potatoes and 1/2 lbs. eggplant), sliced 1/4" thick
1½ tablespoon Olive oil
2 larges Onions, finely chopped
2 Cloves garlic, finely chopped
¾ pounds Ground beef
½ teaspoon Cinnamon
½ teaspoon Oregano
½ teaspoon Thyme
¼ teaspoon Black pepper
½ teaspoon Salt
2 cans (16 ozs. each) tomatoes, drained and chopped
4 cups Milk
⅔ cup Flour
2 Eggs
1 cup Parmesan

BECHAMEL

Toss sliced 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 ¾ 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 45-55 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@...>

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