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Greek Moussaka: Submitted by: Elaine Fukui | Date Added: 28 Jan 2020
Listed in: Beef

2 large eggplant
2 medium onions, chopped
1# ground beef
1 can (6 oz) tomato paste
1/2 c water and 1/2 cup red wine OR 1 c rose wine
1/4 c chopped parsley or celery
salt & pepper
1/2 tsp paprika
1/2 c bread crumbs
1 block butter
1/4 c flour
2 c milk
2 eggs, slightly beaten
1/2 c grated Parmesan cheese

Recommended Instructions

Slice eggplant thin; do not peel. Fry in pan until tender and golden on both sides, then arrange on bottom and sides of 2-qt. casserole or baking dish.

Saute onions in oil for 5 minutes. Add meat and brown. Spoon in tomato paste and add water, wine, parsley, salt, pepper and paprika. Cover and simmer for 10 minutes.

Remove from heat. Stir in 1/4 c bread crumbs; mix well, Pour meat mixture into eggplant lined dish. Place remaining eggplant slices on top

Over medium high heat, melt 1/2 block of butter and stir in flour. Slowly stir in milk, stirring constantly. Cook until thick and bubbly.
Season with salt and pepper. Remove from heat, gradually stir in eggs. Carefully pour egg-milk mixture into casserole to cover the top and penetrate the lower layers. Sprinkle with cheese and remaining 1/4 c crumbs. Dot with butter.

Bake in 350 degree oven for 1/2 hour. Cool slightly. Serve.

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