Shawn Highfield wrote to Dave Drum <=-

My favourite lasagne is the Greek version called Moussaka which uses potatoes for the pasta. It comes in two main variations - w/red sauce
or w/bechamel. I prefer the bechamel version.

Never had it. I will try to either find a greek place or make one
myself. Potatoes as pasta is 100% gluten free. ;) The last batch I
made I used zuchini for the pasta and we liked it.

There are nearly as many variations on Moussaka as there are on pasta
dishes like spaghetti. I've tried several and find that I prefer the
style for which I posted the recipe. My local truck stop cafe is run
by folks from Macedonia (We're not Greeks) and Albania. Janos makes a
killer moussaka - which only a few of his customers appreciate - it's
a truck stop f'crysakes, so diner grub "to the fore" is good for the
wallet. Bv)=

I gave him my phone numbers (landline and cell) with instructions to
give me a shout next time he makes it. I will be there for two orders.
One to dine-in and one to take away.

Here are two very different moussaka recipes - one uses eggplant and
red sauce and the other uses eggplant, zucchini and taters w/bechamel.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mr. Food's Shortcut Moussaka
Categories: Beef, Vegetables, Dairy, Sauces
Yield: 7 Servings

2 lb Ground beef
1 sm Eggplant; peeled, diced
3 cl Garlic; minced
1/8 ts Ground cinnamon
1 1/2 ts Salt; divided use
1/4 ts Ground black pepper
1 1/2 c Jarred spaghetti sauce
1 c Milk
2 lg Eggs

Set oven @ 350ºF/175ºC.

In a large skillet, saute the ground beef over medium-high
heat for 7-8 minutes, or until crumbly and only slightly
pink; drain off any excess liquid.

Add the eggplant to the skillet and saute for 5-6 minutes,
until the eggplant begins to soften.

Add the garlic, cinnamon, 1 teaspoon of the salt, and the
pepper; mix well. Add the spaghetti sauce and cook for 4-5
more minutes, until hot.

Place the meat mixture in a 7" X 11" glass baking dish
that has been coated with nonstick spray; smooth the top.

In a small bowl, whisk together the milk, eggs, and
remaining 1/2 teaspoon salt, then pour over the meat
mixture.

Bake for 40-45 minutes or until the custard-like top is set.

TO MAKE AHEAD: Mr. Food says: "If you want to make this a
day or two before serving, go ahead. Just put together up
to the point of placing the meat mixture into the baking
dish. Cover and refrigerate until ready to finish the
dish, as directed above."

Makes 6-8 servings

Source: Mr. Food

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sophia's Moussaka
Categories: Potatoes, Vegetables, Beef, Pork, Herbs
Yield: 12 Servings

MMMMM-------------------------FOR FRYING------------------------------
2 kg Potatoes
4 Eggplants
4 lg Zucchinis

MMMMM-------------------------FOR FLLING------------------------------
1 c Olive oil
1 1/2 kg Mixed mince; beef/pork
1 lg Dry onion
Parsley & dill
500 g Tomato sauce
1 Stock cube
Salt & pepper
1/2 kg Feta cheese

MMMMM------------------------FOR BECHAMEL-----------------------------
200 g Butter
1 c Oil
6 tb Flour
1 1/2 l Milk
Salt & pepper
150 g Gouda cheese

Peel and cut the potatoes and eggplants into round
shapes. Cut the zucchini first into two halves and
then in slices.

Fry everything in the evening and leave them
overnight in a strainer so that the oil drains.The
following day, sauté the onion in the olive oil, then
add the mince, after that, the sauce, parsley, dill,
the stock cube, salt and pepper. Let it boil for 15
minutes.

To make the béchamel, put the butter and the vegetable
oil in a pot to brown, add the our and whisk. About a
minute later, add the milk, salt and pepper.

Take a 30cm x 40cm baking tray and start the layers,
beginning with the potatoes.

Arrange the potatoes next to one another and if you have
more, use them to ll in the empty spaces.

Then, layer the zucchinis and on top of them, the mince,
sprinkling 250 g feta cheese on top. Cover the mince and
the feta cheese with a layer of eggplants then another
layer of mince and the rest 250 g of the feta cheese.

Slowly pour the béchamel over the top and sprinkle with
the 150 g of Gouda.

Bake in a convection oven at 150ºC/300ºF, for 1 hour.

RECIPE FROM: http://www.cooklikegreeks.com

Uncle Dirty Dave's Archives

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