Moussaka

Name: Moussaka
Total time: 105
Yield: 8
Ingredients: 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices; salt to taste; 0.25 cup olive oil; 1 tablespoon butter; 1 pound lean ground beef; 2 onions, chopped; 1 clove garlic, minced; ground black pepper to taste; 2 tablespoons dried parsley; 0.5 teaspoon fines herbs; 0.25 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg, divided; 1 (8 ounce) can tomato sauce; 0.5 cup red wine; 1 egg, beaten; 4 cups milk; 0.5 cup butter; 6 tablespoons all-purpose flour; ground white pepper, to taste; 1.5 cups freshly grated Parmesan cheese

Recipe by PEGGY AYSCUE from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

8 servings

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3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
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salt to taste
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0.25 cup olive oil
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1 tablespoon butter
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1 pound lean ground beef
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2 onions, chopped
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1 clove garlic, minced
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ground black pepper to taste
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2 tablespoons dried parsley
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0.5 teaspoon fines herbs

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0.25 teaspoon ground cinnamon
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0.5 teaspoon ground nutmeg, divided
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1 (8 ounce) can tomato sauce
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0.5 cup red wine
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1 egg, beaten
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4 cups milk
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0.5 cup butter
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6 tablespoons all-purpose flour
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ground white pepper, to taste
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1.5 cups freshly grated Parmesan cheese

Instructions

Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.
Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.
Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.
Scald milk in a saucepan over medium heat.
At the same time, melt 1/2 cup butter in a large skillet over medium heat.
Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Arrange a single layer of eggplant in the prepared baking dish.
Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.
Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
Bake in the preheated oven until bubbly and browned, about 1 hour.
Serve hot and enjoy!