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Moussaka

by | Aug 28, 2017 | CSA Member Updates, Recipes

This Greek dish was shared by Peggy Ayscue on the AllRecipes.com website.

Prep time: 45 minutes
Cook time: 1 hour
Ready In: 1 hour 45 minutes

Ingredients:
3 Eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
1/4 cup Olive Oil
1 Tablespoon Butter
1 pound lean Ground Beef
Salt to taste
ground Black Pepper to taste
2 Onions, chopped
1 clove Garlic, minced
1/4 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
1/2 teaspoon Fines Herbs * (See Cook’s Note)
2 tablespoons dried Parsley
1 (8 ounce) can Tomato Sauce
1/2 cup Red Wine
1 Egg, beaten
4 cups Milk
1/2 cup Butter
6 tablespoons all-purpose Flour
Salt to taste
ground white Pepper, to taste
1 1/2 cups freshly grated Parmesan cheese
1/4 teaspoon ground Nutmeg

*(Cook’s Note: Fines Herbs are used in French cuisine. They are a blend of parsley, chives, tarragon and chervil and are found in the spice section of the grocery store.)

Directions:
1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt and set aside for 30 minutes to draw out the moisture.
2. In a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
3. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic.
4. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley.
5. Pour in the tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, and stir in beaten egg.
To make the béchamel sauce:
1. Begin by scalding the milk in a saucepan.
2. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt and white pepper.
To assemble:
1. Arrange a layer of eggplant in a greased 9×13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat.
2. Cover with remaining eggplant, and sprinkle another 1/2 cup cheese on top.
3. Pour the béchamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
4. Bake for 1 hour at 350 degrees.

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