Moussaka for 10 inch Dutch Oven

[daveleb55]

1 large eggplant
1 pound ground beef or lamb
2 medium potatoes
Vegetable oil
3 tablespoons dried onion flakes
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon thyme
½ teaspoon oregano
½ teaspoon nutmeg
2 tablespoons chopped parsley
1 1/4 cups canned tomatoes
½ cup white wine
2 egg whites
½ cup bread crumbs
2 tablespoons Parmesan Cheese

Slice the eggplant into ½ inch slices. Dip in egg whites then breadcrumbs. Brown the eggplant in vegetable oil. Set aside.

Brown the meat with onion flakes and garlic. Drain off the fat. Add the salt, seasonings, parsley, tomatoes and wine. Cover and cook slowly for 30 minutes.

Slice the potatoes. Place them in the bottom of a slightly greased Dutch oven. Layer the meat and eggplant. Pour sauce; see below, over this mixture. Top with cheese and bake at 350 F. for 45 minutes.

Sauce:
3 tablespoons butter
3 tablespoons flour
1 ½ cups milk
2 egg yolks
½ teaspoon salt
½ teaspoon pepper

Melt the butter. Add the flour slowly, stirring constantly. Remove from heat. Slowly stir in the milk. Return to heat and stir until the sauce thickens. Beat the egg yolks well. Gradually stir the yolks, salt and pepper into the sauce. Blend well.


This is the recipe that was used in Death Valley this past weekend. Enjoy!

[Geron]

UMMMMM UMMMM UMMMMM!!!!!! That sounds good.

Jimmy the Greek use to make a moussaka that wouldn't let you put your fork down

Seems no one else around here liked it though -- He closed his buisness.

Hey, and talk about Greek (turkish) coffee. He knew all the tricks.

Gotta try this one.

Yeah, Jimmy was his real name

g