{"id":709,"date":"2012-08-20T20:29:02","date_gmt":"2012-08-20T20:29:02","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=709"},"modified":"2012-08-20T20:29:02","modified_gmt":"2012-08-20T20:29:02","slug":"moussaka","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=709","title":{"rendered":"MOUSSAKA"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>3 large eggplants<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Salt<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 pounds lean ground lamb<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc to \u00bd cup olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 medium onions coarsely chopped<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>4 cloves garlic, minced<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 \u00bd T. ground cinnamon<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd T. grated nutmeg<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 t. dried oregano<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 can (14 ounces) whole tomatoes undrained<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 cup dry red wine<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Freshly ground pepper<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>BECHAMEL SAUCE:<\/strong><\/p>\n<ul>\n<li>\n<h1><strong>\u00bd stick unsalted butter<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>6 T. flour<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>4 cups hot mill<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd t. grated nutmeg<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>S&amp;P to taste<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 large eggs beaten<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>5 cups (about \u00be pound) of Italian sharp cheese.\u00a0 I use aged Provolone, Parmesan Reggiano, or the like<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Using a vegetable peeler, remove the peel from each eggllllplant in long strips, leaving a few narrow purple stripes of skin.\u00a0 Cut eggplant crosswise into \u00bd inch<br \/>\nthick slices.\u00a0 Sprinkle slices with salt and lay on paper towels to absorb moisture.\u00a0Place lamb and 1 T. of oil in skillet.<br \/>\nCook, crumbling meat with a fork over medium heat until meat begins to<br \/>\nlose its pink color.\u00a0 Add onions and garlic to lamb and <\/strong><strong>cook for 10<br \/>\nminutes.\u00a0 Season with cinnamon, nutmeg, and oregano and cook 1 minute.\u00a0 Stir in canned tomatoes, wine, and S&amp; P to taste.\u00a0Simmer uncovered for 25 to 30 minutes.<br \/>\nRemove from heat.<\/strong><\/p>\n<p><strong>\u00a0Meanwhile, cook egg plant.\u00a0 Pat slices dry with paper towel.\u00a0 Saute in minimum olive oil until lightly brown on both sides.\u00a0 DON\u2019T USE TOO MUCH OIL OR THEY WILL BE SOGGY.\u00a0 Preheat oven to 300 degrees.\u00a0 Melt butter in saucepan<br \/>\nover medium high heat.\u00a0 Add flour and whisk until smooth.\u00a0 Cook, stirring<br \/>\nconstantly for 1 minute.\u00a0 Gradually whisk in milk; cook stirring constantly until smooth and thick.\u00a0 Season with nutmeg and S&amp;P to taste.\u00a0 Stir \u00bd cup of the hot sauce into the beaten eggs.\u00a0 And then stir egg-sauce mixture into the remaining sauce.\u00a0 Cook several minutes longer stirring constantly.<br \/>\nRemove from heat.\u00a0 To assemble, arrange half the eggplant in a large casserole (17 x 12)\u00a0 Spread all of the lamb sauce over the eggplant and sprinkle with half the cheese.<br \/>\nTop with remaining\u00a0 eggplant.\u00a0 Pour the b\u00e9chamel over all and sprinkle with<br \/>\nremaining cheese.\u00a0 Bake for 1 hour.\u00a0 Let cool to room temperature and refrigerate<br \/>\novernight.\u00a0 Let the moussaka warm to room temperature before reheating.\u00a0 Bake in a 350 degree oven about 30 minutes.\u00a0 Makes\u00a0 12-14 servings. <\/strong><strong>cook for 10<br \/>\nminutes.\u00a0 <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 large eggplants Salt 2 pounds lean ground lamb \u00bc to \u00bd cup olive oil 2 medium onions coarsely chopped 4 cloves garlic, minced 1 \u00bd T. ground cinnamon \u00bd T. grated nutmeg 2 t. dried oregano 1 can (14 &hellip; 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