"Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce."

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INGREDIENTS

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slic
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
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

- 9x13 baking d

INSTRUCTIONS

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NOTES

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Moussaka

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slic 
  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 
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

Directions

Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.

In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.

To make the bechamel sauce, begin by 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 in the hot milk, whisking constantly 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 mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.

Bake for 1 hour at 350 degrees F (175 degrees C).

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 - 9x13 baking dish
Recipe Makes: 1- 9x13 baki

Calories: 3596
Calories from Fat: 2179 (61%)

Amt Per Serving		% DV

	Total Fat 242.1g	323 %
	Saturated Fat 131.5g	658 %
	Monounsaturated Fat 78.7g
	Polyunsanturated Fat 11.4g
Cholesterol 983.5mg		303 %
Sodium 11378.9mg		392 %
Potassium 3928.8mg		103 %
Total Carbohydrate 115.8g		34 %
	Dietary Fiber 6.6g	27 %
	Sugars, other 109.1g
Protein 194.3g		278 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3596

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