MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moussaka
Categories: Potatoes, Lamb/mutton, Vegetables, Dairy, Cheese
Yield: 8 servings

3 md Potatoes; peeled, in 1/4"
- slices
1 md Eggplant; in 1/2" slices
1 1/2 lb Ground lamb or beef
1 sm Onion; chopped
2 cl Garlic; minced
2 Plum tomatoes; chopped
1 1/4 c Hot water
6 oz Tomato paste
1 1/4 ts Salt; divided
1/2 ts Dried oregano
1/2 ts Paprika
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg; divided
3 tb Butter
1/4 c A-P flour
4 c Milk
2 c Shredded mozzarella cheese

Set oven @ 450oF/232oC.

Arrange potato and eggplant slices in 2 greased 15" X
10" X 1" baking pans, overlapping as needed. Bake until
cooked through, 20 minutes. Set aside; reduce oven
setting to 400oF/205oC.

In a large skillet, cook lamb, onion and garlic over
medium heat until meat is no longer pink, 7-9 minutes,
breaking into crumbles; drain. Stir in tomatoes, water,
tomato paste, 1/4 teaspoon salt, oregano, paprika,
cinnamon and 1/4 teaspoon nutmeg. Bring to a boil.
Reduce heat; simmer, uncovered, 5 minutes.

In a large saucepan, melt butter over medium heat. Stir
in flour until smooth; gradually whisk in milk. Bring to
a boil, stirring constantly; cook and stir until
thickened, 2-3 minutes. Stir in remaining 1 teaspoon
salt and 1/4 teaspoon nutmeg.

Arrange parcooked potatoes in a greased 13x9-in. baking
dish, overlapping as needed. Top with lamb mixture.
Arrange eggplant over top, overlapping as needed.

Top with bechamel sauce. Sprinkle with mozzarella
cheese. Bake, uncovered, until bubbly and golden brown,
about 30 minutes. Let stand 20 minutes before serving.

Kim Powell, Knoxville, Tennessee

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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