Traditional Greek Moussaka
Olive Oil (to brown onions)
1 1/2 pounds ground beef
2 medium eggplants or 1 large eggplant
4 large baking potatoes
1 large onion
salt and pepper
1 cup tomato sauce
2 tblsp. tomato paste
1/2 cup of fresh parsley
1/2 tsp. al spice
unseasoned breadcrumbs
pretrial
parmesan cheese grated
Add olive oil to pan, add onions and brown. Take beef add onions, salt and pepper, tomato sauce, tomato paste parsley and al spice. Cook meat until brown, stir occasionally.
Cut potatoes 1/4 inch thick slices,
Cut eggplant into 1/4 inch thick slices
Baste with olive oil and bake 20 minutes on cookie sheet at 375 degrees.
Bechamel
2 1/2 cups milk”
3 eggs beaten
1/2 stick butter
1/4 cup Parmesan cheese
salt to taste
1/4 teaspoon of nutmeg
2 1/2 tbsp. of cornstarch (dissolve in 1/2 cup of cold water)
mix bechmel ingredients in a bowl
Take 9 x 13 inch pan, baste it with olive oil and unseasoned bread crumbs. Layer potatoes on bottom, try to cover entire area. Coat with meat mixture. Then eggplant slices.
Add Bechamel, sprinkle with breadcrumbs, parmesan cheese and a dash of paprika. Bake at 350 degrees for 45 minutes.