Traditional Greek Moussaka
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INGREDIENTS
3 large onions, chopped
1 lb. potatoes, sliced lenghtwise.
2 eggplants, sliced lenghtwise (I used zicchini)
1/4 cup olive oil.
1 lb. ground meat.
1 lb. diced tomatoes.
1 cup dry white wine.
1/4 tsp. sugar
1/2 tsp. cinnamon
1 bunch of Italian parsley.
Bechamel sauce-;
4 Tbsp. plant base butter
1/2 cup flour or corn starch.
3 cups plant base milk
1 egg
1/2 tsp. sugar
1/2 tsp. nutmeg
2 tsp. lemon juice
1/4 cup bread crumbs
Plant base cheese (originaly greated graviera cheese, or Mozarella)
1/2 tsp. each salt & pepper
TO MAKE
Slice the Zucchini lenghtwise.
Add oil to a wide pan, cook to brown potatoes on both side.
Cook the zuchini on both sides as well.
Add onions to the same pan, cook to brown and add the meat, tomatoes, parsley, cook to brown all meat.
Place the potatoes first in the baking pan.
Ad a small layer of meat mixture on the potatoes.
Place the Zucchini on the baking pan or eggplant if using.
Add a layer of cooked meat on the zucchini or eggplant, repeat with more layers until you finish all the zucchini or eggplant. The top layer should be the cooked meat.
Make the Bechamel- add the flour, add oil simmer to cook & mix well, add milk & bring the heat up, keep stirring to thicken the sauce, turn off the heat, add egg, sugar, salt & pepper, nutmeg, keep stirring until the sauce is thick enough.
Pour Bechamel over the meat, level it all over the baking dish.
Bake the Moussaka at 350F (180C) for about 40 minutes.
Serve warm with a fresh salad.
Enjou this delicious delicious dish, & share with family & friends.
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