BEEF: Add a touch of Greece to your life by trying out this recipe.

MOUSSAKA:

1-1 ½ lb. lean ground beef

1 large egg plant                                                          

2 large potatoes

½ cup all purpose flour for dredging                          

cooking oil + 2 tbsp. butter                                                                 

1 large onion, finely chopped

1 clove garlic, minced                         

½ cup tomato paste                                                     

spices:

 

   1 bay leaf

   ½ tsp. dried oregano                                                

   ½ tsp. dried parsley

   ½ tsp. black pepper                                                  

   ¼ tsp. cinnamon

½ cup dry red wine                                                     

salt & pepper to taste

1-1 ½ cup grated Parmesan cheese                 

sauce:

   2 tbsp. butter                                                

   ¼ cup flour                                                  

   2 cups hot milk                                            

   2 eggs, beaten

Cut eggplant and potatoes into ¼-inch slices and dredge them with flour, shaking off excess and reserve. In a heavy skillet, heat 2 tbsp. oil over medium-high heat until hot. Fry vegetable pieces in batches, in the hot oil, until brown on both sides, adding more oil to pan as necessary. Remove and drain on paper towels. Add salt & pepper to taste and set aside.

Melt 1 tbsp. butter in 1 tbsp. oil in pan and cook onion and garlic over medium-high heat until softened. Add ground beef and cook until no longer pink. Pour off fat. Add tomato paste, bay leaf, spices and red wine. Cook, uncovered, until most of the liquid is absorbed. Add salt & pepper to taste.

In a large deep casserole or baking pan, arrange half the egg plant pieces in one layer. Top this with a layer of half the potato slices and sprinkle with 1/3 cup parmesan cheese. Add all the meat mixture and sprinkle with another 1/3 cup of grated cheese. Cover this with the remaining eggplant and potato slices.

Make sauce by melting 1 tbsp. butter in a saucepan over medium-low heat and adding in the reserved flour. Cook roux for a few minutes, stirring constantly. Whisk in hot milk gradually, whisking well to prevent lumps. Cover and bring mixture to a boil over high heat. Reduce heat and simmer sauce for 5 to 10 minutes, stirring frequently.

Preheat oven to 350 degrees F. Remove sauce from heat and cool slightly. Add the beaten eggs, beating well with the addition so that eggs do not curdle. Stir in ½ cup of grated parmesan & adjust seasoning, adding salt to taste if necessary.

Pour sauce over the casserole, sprinkle with rest of cheese. Transfer casserole to oven and bake for 1 hour. Serve hot.