Moussaka

Ingredients

Bread slice 1
American cheese 2 Ounce
Eggplants 2 Pound , peeled (2 Medium Sized)
Onions 2 Medium , quartered
Parsley sprigs 8 , stems removed
Boneless beef chuck 1 Pound , gristle and excess fat removed
Dry red wine 1⁄4 Cup (4 tbs)
Water 1⁄4 Cup (4 tbs)
Tomato paste 1 Tablespoon
Salt 1 Teaspoon
Pepper 1 Teaspoon
Eggs 2
Ground cinnamon 1⁄4 Teaspoon
Butter/Margarine 3 Tablespoon
All purpose flour 3 Tablespoon
Salt 1⁄2 Teaspoon
Ground nutmeg 1⁄8 Teaspoon
Pepper 1 Dash
Milk 1⁄2 Cup (8 tbs)
Egg 1 , beaten
Cooking oil 1 Tablespoon

Directions

Insert shredding disk in work bowl.

Fold the slice of bread in half shred.

Remove and set aside.

Shred cheese remove and set aside.

In-sertthe slicing disk in work bowl.

Cut eggplants into pieces to fit feed tube slice.

Transfer to another dish sprinkle with a little salt and set aside.

Place steel blade in work bowl.

Add onions and parsley process till coarsely chopped.

Remove and set aside.

Reinsert steel blade in work bowl.

Cut meat into 1-inch pieces add half of the meat to work bowl.

Process with on/off turns till chopped transfer to large skillet.

Repeat with remaining meat add to skillet.

Add onion mixture.

Cook till browned dram off excess fat.

Stir in wine, water, tomato paste, 1 teaspoon salt, and dash pepper.

Simmer about 4 minutes or till liquid is nearly evaporated cool slightly.

Stir in half of the bread, half the cheese, 2 eggs, and the cinnamon set aside.

For sauce, in saucepan melt the butter or margarine stir in flour, 1/2 teaspoon salt, nutmeg, and dash pepper.

Add milk all at once cook and stir till thickened and bubbly.

Stir half of the hot mixture into the 1 beaten egg return all to saucepan.

Cook and stir over low heat 2 minutes set aside.

Brown eggplant slices in a little hot oil.

Sprinkle bottom of a 12x7 1/2x2-inch baking dish with remaining bread.

Cover with half the eggplant spoon on the meat mixture.

Arrange remaining eggplant slices atop pour sauce over all.

Bake, uncovered, in 350° oven about 45 minutes or till set.

Sprinkle with remaining cheese.

Bake 2 to 3 minutes longer to melt cheese.

Recipe Summary

Difficulty Level: Easy
Cuisine:
Course:
Ingredient:
Method:
Preparation Time: 10 Minutes
Cook Time: 80 Minutes
Ready In: 90 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2785Calories from Fat 1549

 % Daily Value*

Total Fat 173 g266.5%

Saturated Fat 77 g385%

Trans Fat 0 g

Cholesterol 1095.1 mg

Sodium 3700.7 mg154.19%

Total Carbohydrates 157 g52.4%

Dietary Fiber 41.32 g165%

Sugars 49.4 g

Protein 144 g288.6%

Vitamin A 60% Vitamin C 89.7%

Calcium 87.3% Iron 95.5%

*Based on a 2000 Calorie diet