Moussaka

A Greek classic

This layered Greek classic is complex only in the fact that there are a multitude of steps needed to put it together and requires that you use every pan and appliance you own. 

The layers consist of eggplant slices, a ground beef or lamb mixture, parmesan cheese and bread crumbs and finally topped off with a Bechamel (classic white sauce).

Requirements include:

• Peeling, slicing and sauteing eggplant in butter until browned and then setting aside.
• Dicing onions and browning them with ground meat, wine and tomato paste, then setting aside.
• Using your foodprocessr to make the bread crumbs and grate the Parmesan
• Heating milk in a sauce pan
• Heating and whisking butter and flour in another pan
• Blending the hot milk and flour mixture together and cooking until thickened.
• Cooling the milk mixture slightly and then adding eggs and nutmeg.
• Finally layer eggplant, meat, parmesan/crumbs twice, cover with bechamel and bake for an hour. 

 I have absolutely no problem spending this much time and dirtying this many dishes as long as the final result is stupendous!  However, the end result was merely good, not great and according to Tim, I never need to make it for him again.

Oh well, on to washing a sink piled high with dirty pots and pans.   Heavy sigh!