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Last updated 6/12/2012 12:55:56 AM. Recipe ID 17930. Report a problem with this recipe.
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      Title: Moussaka
 Categories: Greek, Casseroles
      Yield: 8 servings
      1 tb Butter
      1 c  Finely chopped onion
      2 lb Lean ground beef or lamb
  1 1/2 lb Tomatoes; peeled & sliced
    1/4 c  Chopped parsley
      6 oz Tomato paste
           Salt & pepper
           Vegetable oil
      2 lg Eggplants; peeled, sliced
      2    Potatoes; peeled & sliced
      1 c  Butter
      1 c  Flour
      4 c  Milk; (hot)
      4    Eggs; slightly beaten
      1 c  Grated Mizithra or Parmesan
      1 ds Nutmeg
           Salt & pepper
  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 350 degrees. 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.

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Recipe ID 17930 (Apr 03, 2005)

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