Recipe for Eggplant Moussaka


1 tablespoon butter
1 cup finely chopped onion
2 lb lean ground beef or lamb
1 1/2 lb tomatoes; peeled & sliced
1/4 cup chopped parsley
6 oz tomato paste
1 salt & pepper
1 vegetable oil
1 flour
2 large eggplants; peeled, sliced
2 potatoes; peeled & sliced
1 cup butter
1 cup flour
4 cup milk (hot)
4 eggs; slightly beaten
1 cup grated mizithra or parmesan
1 dash nutmeg
1 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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