EASY MOUSSAKA RECIPE WITH EGGPLANT AND POTATOES RECIPES

Steps:

• In a large pan, cook the meat over medium-high heat until brown, breaking it up with a potato masher as it cooks. If using ground sirloin you might need to add a touch of oil.
• Drain the meat if desired and return to pan. Add in the eggplant, potatoes, onion, garlic, oregano, cinnamon and basil. Simmer covered about 15 minutes. Remove lid, turn heat to medium-high and add in wine. Cook for 1 to 2 minutes or until it evaporates. Stir in tomatoes, olives and simmer to reduce juices, season with salt and pepper to taste.
• Preheat oven to 350 degrees. Spray a 2 quart casserole with nonstick cooking spray and set aside.
• For the Bechamel sauce, place the melted butter in a medium size saucepan. Whisk in flour and cook for a minute. Add milk, bring to a boil and continue to wisk until thickened. Remove from heat.
• Break eggs into a small dish, whisking until combined. Stir in a small amount of white sauce and whisk to combine. Whisk egg mixture into white sauce. Stir in Parmesan cheese and nutmeg.
• Pour the meat and vegetable mixture into prepared casserole and pour the sauce over all. Smooth evenly with a spatula, sprinkle with additional cheese. Place in oven and bake for 45 to 55 minutes. Remove from oven and allow to cool on a wire rack for 20 minutes before serving.

Steps:

• Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
• In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
• To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
• Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
• Bake for 1 hour at 350 degrees F (175 degrees C).