MOUSSAKA (BAKED EGGPLANT WITH POTATOES)
Steps:
- Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes.
- Pare (peel) and slice potatoes
- Dry eggplant slices with a paper towel. Brown eggplant and potato slices in olive oil. Drain on paper towels and set aside.
- Saute onion and ground beef in olive oil brown; drain extra fat.
- Add parsley and tomato sauce and simmer for 10 minutes.
- Spray 13x9x2-inch baking dish with non-stick spray.
- Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant.
- Combine butter and flour in a heavy pot; cook over low heat, stirring constantly.
- Heat milk; gradually add to flour mixture, stirring constantly.
- Cook over low heat until thick; cool slightly.
- Combine with cheese and nutmeg.
- Pour sauce over eggplant-meat layers.
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