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Moussaka

Serves: 6

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   1/4 cup bread crumbs dry
   2 eggplant medium
   Vegetable oil
   1 1/2 pounds ground lamb from shoulder
   1 1/2 onions medium, chopped
   Vegetable oil
   1/2 cup red Burgundy
   1/4 cup parsley minced fresh
   2 tablespoons tomato paste
   1/8 teaspoon garlic powder
   Salt and freshly ground pepper
   3 tablespoons butter or margarine
   3 tablespoons flour
   1 1/2 cups milk heated to boiling
   2 eggs yolk well beaten
   1 cup cottage cheese
   1/2 cup bread crumbs dry
   1/2 cup parmesan cheese grated
   1 cup monterey jack cheese shredded or mozzarella cheese (4 oz.)


Grease a 3-quart oblong baking dish; cover bottom with crumbs.

Peel eggplants and slice into 1/2 -inch rounds. Coat slices with oil and lay on broiler pan rack. You may have to do two or three batches. Broil 6 to 8 inches from heat source until lightly browned on both sides; set aside on paper towels.

In a large skillet over medium-high heat brown lamb and onions in a little oil. Add Burgundy and simmer for 1 minute. Stir in parsley, tomato paste, garlic powder and salt and pepper to taste; set aside.

In a medium saucepan melt butter or margarine. Stir in flour. Cook and stir over medium heat for 3 to 4 minutes. Stir in milk and continue cooking until thickened. Gradually stir about one-third of the hot mixture into the egg yolks, stir back into hot mixture in saucepan. Cook and stir 3 minutes longer (do not boil). Remove from heat and cool.

Stir in cottage cheese; set aside.

Preheat oven to 350° F. In the baking dish layer half of the eggplant and half of the lamb. Sprinkle with 1/4 cup crumbs and 1/4 cup Parmesan cheese. Repeat layers. Pour sauce evenly over top; cover dish with foil. Bake for 45 minutes.

Remove foil and sprinkle with shredded cheese; bake 15 minutes longer. Let stand 10 minutes before cutting.


Moussaka comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







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