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Greek Mousaka (from Jane Dixon): Submitted by: Hazel Michling | Date Added: 9 Apr 2021
Listed in: Beef

2 large round eggplant
2 med. yellow onions, chopped
1 can 6oz tomato paste
1/2 cup water
1/2 cu red wine. (or 1 cup rose wine, no water)
1/4 cup chopped parsley
1/2 tsp paprika (may be omitted
1/2 cup soft bread crumbs
1 block butter
1/4 cup flour
2 cups milk (evaporated or half and half)
2 eggs slightly beaten
1/2 up grated parmesan cheese

Recommended Instructions

1. Slice eggplants thin lengthwise (do not peel)
2. Fry eggplants in hot oil until tender and golden on both sides.
3. keep adding oil as eggplant slices absorbs.
4. Arrange eggplant slices along bottom and sides of 2 qt. casserole or baking dish.
5. Sautee onions in oil for 5 minutes or until they become transparent.
6. Add hamburger and cook separating with a fork until redness disappears.
7. Spoon in tomato paste into meat mixture ad add water, wine, parsley, salt, pepper and paprika.
8. Cook and simmer fir 10 minutes.
9. Remove from heat and stir in bread crumbs. Mix well
10. Pour meat mixture into eggplant lined dish.
11, Place remaining eggplant slices on the top.
12. On medium high heat, melt butter in medium sized pan
13. Stir in flour
14. Slowly add milk stirring constantly. Cook until this sauce has thickened and is bubbly.
15. Season with salt and pepper and remove from heat.
16. Gradually stir in eggs.
17. Carefully pour egg-milk mixture into casserole to cover top and penetrate to lower layers.
18. Sprinkle with cheese and remaining 1/4 cup bread crumbs.
19. Dot with butter
20. Bake in 350 degree on for 1/2 hour. Cool slightly Serves 6

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