My version of Moussaka...
|Ground lamb||2 Pound|
|Ground beef||1 Pound|
|Diced onion||1 Cup (16 tbs)|
|Kefalotiri cheese/Parmesan cheese||1 Tablespoon|
|Seasoning||To Taste (Penzeys Greek)|
|Sauce||10 Cup (160 tbs)|
Season the lamb and beef with the Greek seasoning, a dash of nutmeg and cinnamon. Start the onions in a large pan then add the lamb and beef. Brown throughly and drain off any fat. Peel and slice the eggplant and cut into .5 inch rounds. You can either bake or fry the eggplant - you're only trying to soften them up. Shred the Kefalotiri cheese and set aside. Make the bechamel (butter/flour milk salt pepper). Coat the bottom of the pan with the bechamel. Put down a layer of eggplant. Lay on all the meat. Put down the rest of the eggplant. Cover the top with the remaining bechamel. Sprinkle the Kefalotiri cheese on top. Bake in the oven for 45 minutes or until nice and browned on top. Eat and enjoy - drink ouzo - dance - throw dishes and yell opa...