Moussaka, Aunt Dana Style |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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An easy and authenic version of a Greek favorite. This recipe is from my long time friend Dana. Ingredients:
2 lbs zucchini or 2 lbs eggplants or 2 lbs potatoes, in any combination, not of each |
1 cup olive oil |
1 lb ground lamb or 1 lb ground beef |
1 large onion, chopped |
2 garlic cloves, minced |
2 tablespoons butter |
3 tomatoes, chopped |
2 teaspoons salt |
1/2 teaspoon black pepper |
2 tablespoons breadcrumbs |
1 egg |
4 tablespoons butter |
5 tablespoons flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon nutmeg, to taste (1/4 teaspoon is a nice amount) |
2 cups milk |
2 eggs |
1/2 lb feta cheese |
1/2 cup parmesan cheese |
Directions:
1. Slice vegetables and fry in olive oil until slightly brown.
2. Set aside.
3. Saute meat, onion, and garlic in butter.
4. Add tomatoes, salt and pepper and cover and cook over low heat for 30 minutes.
5. Remove from heat and add 1 egg, beaten, and bread crumbs.
6. Prepare BECHAMEL SAUCE by melting the butter and adding the flour salt, pepper and nutmeg.
7. Gradually add the milk and cook and stir until mixture thickens.
8. Remove from heat and add cheeses and 2 slightly beaten eggs to sauce.
9. Assemble in a deep 9x12 baking dish by layering vegetables and meat mixture, to make 4 layers.
10. Top with the Bechamel sauce and bake in a 350 oven for 45 minutes.
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