Mousakka

Moussaka

6-30-08 – Celebrating Ben being recognized as a raw, wild talent. Summer time. This recipe took a while, but i'm sure it will be delicious. Its one of those special treat kind of dinners. The potatoes are heavenly just by themselves.
8 oz Parmesean
2 Eggplants sliced ¼ in thick
1 lb Potatoes sliced ¼ in thick
1 1b ground beef
1 onion chopped
1 C. raisins
1 can tomato paste
Fill tomato paste can with water 2-3 times as needed
1 can diced tomatoes, drained
1 teas sugar
1 teas salt
1 teas oregano
½ teas cinnamon
¼ teas nutmeg
Cavenders Seasoning
2 T garlic powder or fresh garlic
¾ C red wine
2 C. milk
1 T butter
2 T cornstarch
1 T flour
1 T garlic powder
Cavenders
Salt, Pepper
1 egg

Preheat Broiler.
Broil Eggplant sliced on sprayed pan. Spray tops of eggplant as well. Sprinkle with salt, pepper, and Cavenders seasoning. Turn once. Broil til lightly browned. Watch them because the skins burn easily.

Boil sliced potatoes in water to cover with salt, garlic powder, 4 bay leaves, pepper, oregano, rosemary, Cavenders seasoning. Boil til tender. Drain. Squeeze the juice from 1 lemon over potatoes in pan. Stir.

For Beef mixture, Fry grond beef with onion til done. Drain on lots of paper towels. Wipe pan with paper towel. Return beef to pan. Simmer with everything on the ingredients list from raisins to wine. Simmer till liquid is absorbed.

For white sauce: (I used same pan as the beef after layering the moussaka in the casserole.) Heat 2 C milk, ! T butter, 2 T cornstarch, 1 T flour, stirring constantly with a whisk. Add garlic, salt, pepper, and Cavenders. Heat just a minute or two stirring constantly til thick. Remove from heat. Whisk in 1 egg.

Layer Eggplant, Potatoes, Beef, and Parmesan twice in sprayed 13X9 pan. Pushing down with the spatula to mash things down a bit. Top with white sauce.

Bake at 350 degrees for 25 minutes til set.