Moussaka So Tasty

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Moussaka

"Here is a tremendous recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a floor beef sauce and then smothered in a skinny white sauce."

Ingredients :

three eggplants, peeled and reduce lengthwise into 1/2 inch thick slices
salt
1/4 cup olive oil
1 tablespoon butter
1 pound lean floor pork
salt to taste
floor black pepper to flavor
2 onions, chopped
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fines herbs
2 tablespoons dried parsley
1 (eight ounce) can tomato sauce
half cup purple wine
1 egg, overwhelmed
4 cups milk
half of cup butter
6 tablespoons all-motive flour
salt to taste
ground white pepper, to taste
1 1/2 cups freshly grated Parmesan cheese
1/four teaspoon ground nutmeg

Instructions :

Prep : 45M	Cook : 8M	Ready in : 1H45M

Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for half-hour to draw out the moisture. Then in a skillet over high warmth, warmness the olive oil. Quickly fry the eggplant until browned. Set apart on paper towels to empty.
In a large skillet over medium heat, melt the butter and add the ground red meat, salt and pepper to taste, onions, and garlic. After the pork is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix properly. Simmer for 20 mins. Allow to cool, after which stir in crushed egg.
To make the bechamel sauce, begin by means of scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour within the warm milk, whisking continuously until it thickens. Season with salt, and white pepper.
Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat aggregate, and then sprinkle 1/2 cup of Parmesan cheese over the beef. Cover with closing eggplant, and sprinkle any other 1/2 cup of cheese on pinnacle. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the final cheese.
Bake for 1 hour at 350 ranges F (175 degrees C).

Notes :

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