Moussaka, Garlic Bread

Moussaka

  • 2 eggplants (about 1 ½ lbs. each)
  • 1 ½ lbs. lean ground beef
  • ½ cup grated Parmesan cheese
  • ½ cup grated Cheddar cheese
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • ½ teas dried oregano
  • 1 teas. dried basil
  • ½ teas. ground cinnamon
  • ¼ cup olive oil
  • 2 Tbsp. flour
  • 2 cups milk
  • 2 eggs, beaten
  • salt & pepper to taste
  • 2 8 oz. cans tomato sauce
  • 2 Tbsp. dry breadcrumbs
  • 4 Tbsp. butter or margarine

Peel the eggplant and cut in half lengthwise. Then cut the strips into ½ inch thick slices Sprinkle the eggplant lightly with salt and set it aside for 30 minutes to draw out the moisture. Heat the olive oil in a skillet over high heat, add the eggplant and fry the eggplant quickly until it is browned. Remove eggplant from skillet and drain the eggplant on paper towels. Wipe out the skillet, add 2 tablespoons of butter or margarine and heat over medium heat. Add theonion and ground beef and sauté until lightly brown, about 5 minutes. Add the garlic, oregano, basil, cinnamon, salt and pepper and tomato sauce to the skillet. Bring mixture to a boil,nreduce heat and simmer until meat sauce is thickened. Preheat oven to 350 degrees F. Grease a 12 x 8 x 2 baking pan and set aside. In a 2-quart saucepan blend the flour and 2 tablespoons of butter or margarine and salt and pepper. Cook this over low heat until it is bubbly. Gradually stir in the milk and heat until thickened.

Stir 1 tablespoon of the white sauce into the beaten eggs and blend well. Then blend the eggs into the white sauce while stirring constantly. Heat mixture until it is thick. Set aside. Layer one-half of the eggplant in the bottom of the prepared pan. Sprinkle 2 tablespoons of Parmesan cheese and 2 tablespoons of Cheddar cheese over the eggplant layer. Stir bread crumbs into the meat sauce mixture, Spoon all of the meat sauce mixture over the cheese and eggplant in the pan. Sprinkle 2 tablespoons of Parmesan and 2 tablespoons cheddar cheese over the meat mixture. Layer the remaining eggplant over the other ingredients in the pan. Pour the prepared white sauce over the top layer of eggplant and sprinkle the remaining cheese over the top. Place pan in preheated oven and bake for 35 to 40 minutes. Remove pan from oven and allow it to cool for a few minutes before cutting into squares to serve.

Garlic Bread

  • 1 loaf French bread
  • ½ cup butter or margarine
  • 3 cloves garlic, minced
  • 2 Tbsp. fresh parsley, minced

Preheat oven to 350 degrees F. Cut the bread in half lengthwise. Melt the butter or margarine. Combine the melted butter and the minced garlic in a small bowl. Brush the garlic butter mixture over the two cut sides of the loaf of bread. Sprinkle the parsley over the bread. Spray a baking sheet with cooking spray. Place the bread on the baking sheet, place the baking sheet in the preheated oven and bake for about 5 minutes. Turn oven to broil and keep the pan 4-6 inches away from the heat when broiling. Broil the garlic bread for about 2 minutes or until it is golden brown. Cut bread into slices and serve warm.