MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moussaka
 Categories: Potatoes, Lamb/mutton, Greek, Cheese
      Yield: 8 servings
 
      3 md Potatoes; peeled, in 1/4"
           - slices
      1 md Eggplant; in 1/2" slices
  1 1/2 lb Ground lamb or beef
      1 sm Onion; chopped
      2 cl Garlic; minced
      2    Plum tomatoes; chopped
  1 1/4 c  Hot water
      6 oz Tomato paste
  1 1/4 ts Salt; divided
    1/2 ts Dried oregano
    1/2 ts Paprika
    1/2 ts Ground cinnamon
    1/2 ts Ground nutmeg; divided
      3 tb Butter
    1/4 c  A-P flour
      4 c  Milk
      2 c  Mozzarella cheese; shredded
 
  Set oven @ 450 F/232 C.
  
  Arrange potato and eggplant slices in 2 greased 15x10x1" baking
  pans, overlapping as needed. Bake until cooked through, 20 minutes.
  Set aside; reduce oven setting to 400 F/205 C.
  
  In a large skillet, cook lamb, onion, and garlic over medium heat
  until meat is no longer pink, 7-9 minutes, breaking into crumbles;
  drain. Stir in tomatoes, water, tomato paste, 1/4 ts salt, oregano,
  paprika, cinnamon, and 1/4 ts nutmeg. Bring to a boil. Reduce heat;
  simmer, uncovered, 5 minutes.
  
  In a large saucepan, melt butter over medium heat. Stir in flour
  until smooth; gradually whisk in milk. Bring to a boil, stirring
  constantly; cook and stir until thickened, 2-3 minutes. Stir in
  remaining 1 ts salt and 1/4 ts nutmeg.
  
  Arrange parcooked potatoes in a greased 13x9" baking dish,
  overlapping as needed. Top with lamb mixture. Arrange eggplant over
  top, overlapping as needed.
  
  Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake,
  uncovered, until bubbly and golden brown, about 30 minutes. Let
  stand 20 minutes before serving.
  
  Recipe by Kim Powell, Knoxville, Tennessee
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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