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Moussaka: Date Added: 22 Nov 2010
Listed in: Entrees
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Moussaka Moussaka

Adelicious eggplant, meat and vegetable casserole. it takes a bit of time to put together but it is worth it and you can make it a day a head and cook it as directed below when you are ready to serve it. serve it with a crisp green salad.

Makes eight servings

Preparation time: 60 minutes Cook time 35-45 minutes

Meat sauce
2 tablespoons olive oil
1 cup onion, chopped
1 pound ground beef or lamb
1 clove garlic crushed
1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp cinnamon
1 tsp salt
dash of pepper
26 ounce ( about 3 cups) canned chopped tomato preferably no salt
2 tbsp dry breadcrumbs

2 eggplants, each about 1 1/4 lb washed and dried
1 24 ounce jar of roasted peppers, drained or 2 large red peppers roasted and peeled
salt to taste
1/2 cup olive oil

Cream sauce
2 tbsp olive oil
2 tbsp flour
2 cups 1% milk
2 eggs
1/4 tsp salt and pepper
1/2 cup grated parmesan cheese
1/2 cup grated cheddar cheese

Cooking Instructions

Meat sauce
Heat oil in a large saucepan or Dutch oven. Add onion, meat, garlic, stir every few minutes until brown about 10 minutes. Add herbs, spices, salt, pepper,tomatoes, bring to boiling stir reduce heat, simmer uncovered 30 minutes.

While the meat sauce cooks, preheat the broiler. Cut the unpeeled eggplant in half lengthwise. Slice crosswise into 1/2 inch thick slices. Place in broiler pan or on a baking sheet, sprinkle with the salt; brush lightly with oil. Broil 4 inches from heat 4 minutes on each side until golden, remove and set aside and switch the oven temperature to 350 degrees with one of the racks in the center of the oven.

Make the cream sauce
In a medium saucepan, heat oil on low heat, stir in flour, salt and pepper cook butter three minutes. Gradually add milk, stir with a fork or whisk to blend. Bring to boiling, reduce to simmer and cook four to five minutes, stirring occasionally until mixture thickens a little. Remove from heat. In a small bowl beat eggs with a fork or whisk. With a fork mix in 1/3 cup of the hot milk mixture into the eggs then return to saucepan; mix well, cook on low heat for five minutes, it will thicken a little more. Set aside until ready to use below.

In the bottom of a shallow 2 quart baking dish ( a lasagna pan can work nicely) layer half of the eggplant; overlapping slightly. Stir breadcrumbs into meat sauce; spoon the meat mixture over the eggplant in casserole; top with the peppers in a single layer, then sprinkle with 2 tablespoons s each of the parmesan and cheddar. Layer remaining eggplant slices overlapping as needed. Pour cream sauce over all- sprinkle with remaining cheese. Bake 35-40 minutes 350 degrees.

Nutrition per serving: Calories 430, Fat 24.3 g*, Saturated Fat 7.1, Cholesterol 115 mg, Sodium 688 mg, Carbohydrate 26 g, Fiber 9.1 g, Sugar 13.7 g, Protein 28.6

*To reduce the total and saturated fat drain the meat in step one before adding the tomatoes and spices. You can also use ground turkey to replace the beef or lamb.

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