MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Moussaka
Categories: Potatoes, Lamb/mutton, Greek, Cheese
Yield: 8 servings
3 md Potatoes; peeled, in 1/4"
- slices
1 md Eggplant; in 1/2" slices
1 1/2 lb Ground lamb or beef
1 sm Onion; chopped
2 cl Garlic; minced
2 Plum tomatoes; chopped
1 1/4 c Hot water
6 oz Tomato paste
1 1/4 ts Salt; divided
1/2 ts Dried oregano
1/2 ts Paprika
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg; divided
3 tb Butter
1/4 c A-P flour
4 c Milk
2 c Mozzarella cheese; shredded
Set oven @ 450°F/232°C.
Arrange potato and eggplant slices in 2 greased 15x10x1" baking
pans, overlapping as needed. Bake until cooked through, 20 minutes.
Set aside; reduce oven setting to 400°F/205°C.
In a large skillet, cook lamb, onion, and garlic over medium heat
until meat is no longer pink, 7-9 minutes, breaking into crumbles;
drain. Stir in tomatoes, water, tomato paste, 1/4 ts salt, oregano,
paprika, cinnamon, and 1/4 ts nutmeg. Bring to a boil. Reduce heat;
simmer, uncovered, 5 minutes.
In a large saucepan, melt butter over medium heat. Stir in flour
until smooth; gradually whisk in milk. Bring to a boil, stirring
constantly; cook and stir until thickened, 2-3 minutes. Stir in
remaining 1 ts salt and 1/4 ts nutmeg.
Arrange parcooked potatoes in a greased 13x9" baking dish,
overlapping as needed. Top with lamb mixture. Arrange eggplant over
top, overlapping as needed.
Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake,
uncovered, until bubbly and golden brown, about 30 minutes. Let
stand 20 minutes before serving.
Recipe by Kim Powell, Knoxville, Tennessee
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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