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Jeannie's Hamburger Moussaka




Source of Recipe


Adapted from various recipes


List of Ingredients




2 eggplants or medium zucchini (Cut into 1/4" slices)
1/4 tsp. salt
Sprinkle eggplant or zucchini with salt & set aside.

1 lb Monterey jack cheese, grated.
2 T. olive oil

MEAT SAUCE:
2 lbs lean ground beef
1 T. butter
salt & pepper to taste
2 medium onions, chopped
2 garlic cloves (crushed)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 T. parsley
8 oz. tomato paste
1/2 cup red wine
Put all meat sauce ingredients in a pan & simmer for about 20 minutes. Set aside.

BECHAMEL SAUCE
4 T. butter
4 T. flour
1 cup milk
1 cup whipping cream
3 egg yolks, beaten
salt & pepper to taste
2 T. olive oil




Recipe



Wipe excess moisture from the eggplant or zucchini. Brown in olive oil. Blot with paper towel to remove excess fat. Set aside


To make the Bechamel sauce, melt butter & stir in the flour. Gradually add milk and cream, stirring constantly until mixture thickens. Add egg yolks in a slow stream, away from heat and stirring constantly. Return to heat and simmer for 2 to 3 minutes longer. Remove from heat and season with salt & pepper.

In a 9 x 13" pan, place ½ of the eggplant, then cover with meat sauce, sprinkle with 1/3 lb. grated Monterey jack cheese, then the remaining eggplant, sprinkle with 1/3 lb. Grated Monterey jack cheese, cover with Bechamel sauce & top with the remaining 1/3 lb. Monterey jack cheese. Bake at 350º for 1 hour. Serves 6 to 8.