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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Moussaka   
    Categories: Potatoes, Lamb/mutton, Vegetables, Dairy, Cheese   
         Yield: 8 servings   
       
         3 md Potatoes; peeled, in 1/4"   
              - slices   
         1 md Eggplant; in 1/2" slices   
     1 1/2 lb Ground lamb or beef   
         1 sm Onion; chopped   
         2 cl Garlic; minced   
         2    Plum tomatoes; chopped   
     1 1/4 c  Hot water   
         6 oz Tomato paste   
     1 1/4 ts Salt; divided   
       1/2 ts Dried oregano   
       1/2 ts Paprika   
       1/2 ts Ground cinnamon   
       1/2 ts Ground nutmeg; divided   
         3 tb Butter   
       1/4 c  A-P flour   
         4 c  Milk   
         2 c  Shredded mozzarella cheese   
       
     Set oven @ 450oF/232oC.   
        
     Arrange potato and eggplant slices in 2 greased 15" X   
     10" X 1" baking pans, overlapping as needed. Bake until   
     cooked through, 20 minutes. Set aside; reduce oven   
     setting to 400oF/205oC.   
        
     In a large skillet, cook lamb, onion and garlic over   
     medium heat until meat is no longer pink, 7-9 minutes,   
     breaking into crumbles; drain. Stir in tomatoes, water,   
     tomato paste, 1/4 teaspoon salt, oregano, paprika,   
     cinnamon and 1/4 teaspoon nutmeg. Bring to a boil.   
     Reduce heat; simmer, uncovered, 5 minutes.   
        
     In a large saucepan, melt butter over medium heat. Stir   
     in flour until smooth; gradually whisk in milk. Bring to   
     a boil, stirring constantly; cook and stir until   
     thickened, 2-3 minutes. Stir in remaining 1 teaspoon   
     salt and 1/4 teaspoon nutmeg.   
        
     Arrange parcooked potatoes in a greased 13x9-in. baking   
     dish, overlapping as needed. Top with lamb mixture.   
     Arrange eggplant over top, overlapping as needed.   
        
     Top with bechamel sauce. Sprinkle with mozzarella   
     cheese. Bake, uncovered, until bubbly and golden brown,   
     about 30 minutes. Let stand 20 minutes before serving.   
        
     Kim Powell, Knoxville, Tennessee   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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