Moussake (Greek)
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Moussake (Greek)
  Greek    Vegetables  
Last updated 6/12/2012 12:41:37 AM. Recipe ID 427. Report a problem with this recipe.
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      Title: moussake  (greek)
 Categories: Greek, Vegetables
      Yield: 6 Servings
      2 md Eggplants
    1/2 lb Ground beef
      1 c  Chopped onion
    1/4 c  Burgundy wine
    1/4 c  Water
      2 tb Parsley flakes
      3 tb Tomato paste
      1 ts Salt
           -Dash pepper
    1/4 c  Bread crumbs
      2    Beaten eggs
    1/4 c  Grated sharp American
           -Dash cinnamon
    1/4 c  Bread crumbs
      3 tb Butter or margarine
      3 tb Flour
  1 1/2 c  Milk
    1/2 ts Salt
           -Dash pepper
           -Dash nutmeg
      1    Beaten egg
    1/4 c  Shredded sharp American
  Oven temperature - 350 degrees.  Pare eggplants; cut into slices 1/4
  inch thick. Sprinkle with a little salt and set aside. In skillet,
  brown meat and onion; drain off fat. Add wine, water, parsley, tomato
  paste and 1 teaspoon salt and dash pepper.  Simmer until liquid is
  nearly absorbed. Cool.  Stir in 1/4 cup bread crumbs and 2 beaten
  eggs, the first 1/4 cup cheese and cinnamon.  In sauce pan melt
  butter, stir in flour and milk and stir until thickened. Add a little
  of the hot sauce to the one beaten egg; return to hot mixture. Cook
  over low heat 2 minutes, stirring constantly. Brown eggplant slices
  on both sides in a little hot oil. Sprinkle bottom of 12 x 7 1/2 x 2
  inch baking dish with remaining bread crumbs. Cover with layer of
  eggplant slices; spoon on all meat mixture. Arrange remaining
  eggplant over meat.  Pour milk-egg sauce over top with remaining 1/4
  cup shredded cheese. Bake in over for about 45 minutes. Serve hot with
  spaghetti sauce and Greek salad.

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Recipe ID 427 (Apr 03, 2005)

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