While we're at it--here's her REC: Moussaka...
Moussaka (Eggplant Casserole)
Recipe By:
Serving Size: 8
Ingredients:
1/4 cup olive oil
2 lbs. ground beef, or lamb
2 large onions
2 garlic cloves, crushed
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup black olives, chopped, preferably
15 ounces tomato sauce
Cream (Bechamel) Sauce
2 lbs. eggplant
1 tablespoon olive oil
1 cup Parmesan cheese
1 cup cheddar cheese
1 cup seasoned bread crumbs
Cream (Bechamel) Sauce:
1/4 cup butter
2 Tbsp. flour
1/2 teaspoon salt
2 cups hot milk
2 eggs, lightly beaten
Directions:
1. In large, heavy saucepan, heat 1/4 cup oil. SautÈ finely ground meat, onion (very finely chopped) and crushed garlic until lightly browned. Add crushed oregano, crushed basil, cinnamon, salt, ripe olives and tomato sauce. Cover and simmer slowly about 30 minutes; uncover and simmer slowly another 30 minutes. While sauce simmers, prepare Cream Sauce and eggplant. Cut ends from eggplant (1 large or 2 small) and cut in 1/2-inch-thick slices. Place on cookie sheet and brush with Tbl of olive oil. Place under broiler and broil until light brown. Remove from oven, salt lightly, turn eggplant and repeat process. Then position rack in center of oven and heat to 350 degrees. To assemble: In 13x9x2-inch baking dish, arrange layer of eggplant. Sprinkle some Parmesan, cheddar and bread crumbs over eggplant. Layer meat sauce, freshly grated cheeses, crumbs and Cream Sauce until all is used. Bake 35 minutes at 350 degrees Pull up some of red sauce around edge to make dish more colorful. Garnish with sliced green olives if desired.
2. To Make the Bechamel: In saucepan, melt butter. Whisk in flour and cook slowly until smooth. Add salt. Remove from heat. Add milk, whisking rapidly and return to heat. Cook until thick and bubbly, whisking constantly. Incorporate slightly beaten eggs with wire whisk to make fluffy sauce.
3. Source: "Gail's" S(Forum Member): "Evelyn/Athens"
