Moussaka

By kimrinaldi1

Ingredients

• 2 eggplants
• oil for sauteing
• 1 lb of ground beef
• 1 clove of garlic, chopped
• 1 medium onion chopped
• 1 small can tomato paste
• 8 oz water
• 2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 c milk
• 6 tbs flour
• 1 1/2 c grated cheese (mozzarella, Monterey jack, etc.)

Preparation

Step 1

Peel and slice 2 large eggplants lengthwise. (If the eggplant is very
fresh, sprinkle the slices with salt, let sit 15 minutes, then pat off
extra moisture with paper towels before browning.) Brown each slice on both
sides. In the same skillet, brown one lb of ground beef, one onion and 1
clove of garlic. Add 1 small can of tomato paste and 8 oz of water. Add 1
tsp salt, 1/4 tsp pepper and 1/4 tsp cinnamon.

In a small saucepan, warm 3/4 cup of milk. Add 1 tsp salt, 1/4 tsp pepper
and 1 tsp nutmeg. In a shaker, combine 1/4 cup milk with 6 tbs flour. Shake
well and add to milk mixture. Stir till thickened.

Put a layer of eggplant slices on the bottom of a 9x13 pan. Carefully
spread meat mixture over eggplant. Sprinkle a thin layer of grated cheese
(mozzarella, Monterey jack, etc.) over meat. Lay second layer of eggplant
over meat. Pour thickened sauce over eggplant, using a wooden spoon to work
it into the eggplant. Sprinkle cheese over that. Bake at 375 for 40 minutes
or till top is golden.