Recipe: Mousaka

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From: Kathy/MA

MOUSAKA

1 pound ground beef
1 cup onions, chopped fine
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1 cup tomato sauce
1/2 cup Romano cheese
2 eggplants
Vegetable oil, as needed

In a saut pan, brown the meat and the onions. Cook until the meat is no longer pink. Add the garlic, salt and pepper. Add the butter, tomato sauce and cheese. Set aside.
Peel and slice the eggplant lengthwise about 1/8-inch thick. Brush the eggplant with a little vegetable oil and quickly pan fry on both sides until well browned.
Using a 9x13-inch baking pan or casserole, lay the eggplant slices going in one direction slightly overlapping. Add the meat, then top with the remaining eggplant.

Cr me Sauce:
3 tablespoons butter
3 tablespoons flour
2 cups milk
4 eggs, beaten

Heat the butter until melted; using a whisk, add the flour and blend well. Slowly add the milk, whisking until the sauce comes to a boil and is thick. One at a time add the eggs, whisking well. Do not add the eggs all at once. Pour this over the casserole and place it in the oven for 30 to 40 minutes or until the sauce has a custard consistency. Let sit for 15 minutes before cutting. Serve at once.