moussaka

How To Make moussaka

• 
  Step 1
  Sprinkle both sides of the eggplant slices with a little salt. Set aside.
• 
  Step 2
  In a skillet, cook meat and onion until the meat is brown.
• 
  Step 3
  Drain the excess fat.
• 
  Step 4
  Add meat back to the skillet. Stir in wine, water, parsley, tomato paste,1 tsp salt, and a dash of pepper. Simmer until liquid is nearly evaporated; about 4 minutes. Cool slightly.
• 
  Step 5
  Stir half of the bread crumbs, 1/4 c cheese, 2 beaten eggs, and cinnamon into the meat mixture. Set aside.
• 
  Step 6
  Wipe beads of liquid from the salted eggplant slices.
• 
  Step 7
  Brown eggplant slices in oil.
• 
  Step 8
  Sprinkle the bottom of a 12x7 baking dish with the remaining bread crumbs.
• 
  Step 9
  Cover with half of the eggplant.
• 
  Step 10
  Spoon the meat mixture over the eggplant layer. Arrange the remaining eggplant atop. Preheat the oven to 350 degrees F.
• 
  Step 11
  For the bechamel, in a saucepan melt butter. Stir in flour, 1/2 tsp salt, nutmeg, and a dash of pepper.
• 
  Step 12
  Add milk all at once. Cook and stir until thickened and bubbly.
• 
  Step 13
  Stir half of the sauce into 1 beaten egg to temper.
• 
  Step 14
  Return to the saucepan.
• 
  Step 15
  Cook and stir over low heat for 2 minutes; set aside.
• 
  Step 16
  Pour the milk/egg sauce over the meat and eggplant.
• 
  Step 17
  Sprinkle with the remaining 1/4 c of cheese.
• 
  Step 18
  Bake uncovered until set; about 45 minutes.
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