Moussaka You Have To Try

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Moussaka

"Here is a splendid recipe for moussaka, a Greek dish. It consists of sliced eggplant baked in a floor pork sauce after which smothered in a thin white sauce."

Ingredients :

3 eggplants, peeled and reduce lengthwise into 1/2 inch thick slices
salt
1/four cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to flavor
2 onions, chopped
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/four teaspoon floor nutmeg
half of teaspoon fines herbs
2 tablespoons dried parsley
1 (eight ounce) can tomato sauce
1/2 cup red wine
1 egg, overwhelmed
4 cups milk
half cup butter
6 tablespoons all-purpose flour
salt to flavor
ground white pepper, to flavor
1 1/2 cups freshly grated Parmesan cheese
1/4 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 apart for half-hour to draw out the moisture. Then in a skillet over excessive warmth, heat the olive oil. Quickly fry the eggplant till browned. Set apart on paper towels to empty.
In a massive skillet over medium warmness, melt the butter and add the floor beef, salt and pepper to flavor, onions, and garlic. After the red meat is browned, sprinkle inside the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix nicely. Simmer for 20 minutes. Allow to cool, after which stir in beaten egg.
To make the bechamel sauce, begin through scalding the milk in a saucepan. Melt the butter in a big skillet over medium heat. Whisk in flour until easy. Lower heat; gradually pour within the hot milk, whisking constantly till 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 combination, after which sprinkle half cup of Parmesan cheese over the meat. Cover with ultimate eggplant, and sprinkle another half cup of cheese on pinnacle. 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 (a hundred seventy five degrees C).

Notes :

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