11 March, 2008

Moussaka - Eggplant Casserole

Servings: 8

1 Batch Beshamel Sauce
1 A Little Corn Oil For frying
3 Large Eggplant
2 lb Ground Beef
1/2 Cup Olive Oil
1 Medium Onion Diced
1 Bunch Parsley Diced
1-2 Pinch Pepper To taste
2 lb Potatoes
2-3 Pinch Salt To taste
2 Medium Tomatoes
1/2 Cup White Wine

* Prepare the “beshamel” sauce.
* Wrap the eggplants in aluminum foil and bake until they are soft.
* Slice them in thick slices.
* Peel the potatoes, slice them and fry them lightly.
* Brown the onion and the ground meat together in the olive oil.
* Grate the tomatoes and add them in along with the parsley and the salt & pepper.
* Simmer for 15 minutes.
* Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan.
* Cover with the beshamel.
* Bake in a medium oven for 30-40 minutes.