Moussake a la Athenian

Moussake a la Athenian

Moussake a la Athenian
Rich in ingredients, this Greek dish consists of eggplant, burgundy wine, ground beef, breadcrumbs and onion! It's such a long roster of great-tasting foods, you'll have a hard time deciding what makes this dish so downright good.
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Makes:
6 servings

Ingredients
  • 2 medium eggplants
  • 1/2 lb. ground beef
  • 1 cup chopped onion
  • 1/4 cup burgundy wine
  • 1/4 cup water
  • 2 tbsp. parsley flakes
  • 3 tbsp. tomato paste
  • 1 tsp. salt
  • A dash of pepper
  • 1/4 cup breadcrumbs
  • 2 beaten eggs
  • 1/4 cup grated sharp American cheese
  • A dash of cinnamon
  • 1/4 cup breadcrumbs
  • 3 tbsp. butter
  • 3 tbsp. flour
  • 1 1/2 cup milk
  • 1/2 tsp. salt
  • A dash of pepper
  • A dash of nutmeg
  • 1 egg, beaten
  • 1/4 cup shredded sharp American cheese

  • Methods/steps
    Oven temperature at 350 degrees and pare eggplants; cut into slices 1/4 inch thick. Sprinkle with a little salt and set aside. In skillet, brown meat and onion; drain off fat. Add wine, water, parsley, tomato paste and 1 tsp. salt and dash pepper. Simmer until liquid is nearly absorbed. Cool. Stir in 1/4-cup breadcrumbs and 2 beaten eggs, the first 1/4-cup cheese and cinnamon. In saucepan melt butter, stir in flour and milk and stir until thickened. Add a little of the hot sauce to the one beaten egg; return to hot mixture. Cook over low heat 2 minutes, stirring constantly. Brown eggplant slices on both sides in a little hot oil. Sprinkle bottom of 12 x 7 1/2 x 2 inch baking dish with remaining breadcrumbs. Cover with layer of eggplant slices; spoon on all meat mixture. Arrange remaining eggplant over meat. Pour milk-egg sauce over top with remaining 1/4 cup shredded cheese. Bake in over for about 45 minutes.
    Additional Tips
    Ready in 1 ½ hour

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