My Take on Greek Moussaka

Yum Yum Yum!!!

17 'Ah, Lord GOD! It is you who have made the heavens and the earth by your great power and by your outstretched arm! Nothing is too hard for you.

18 You show steadfast love to thousands, but you repay the guilt of fathers to their children after them, O great and mighty God, whose name is the LORD of hosts,

19 great in counsel and mighty in deed, whose eyes are open to all the ways of the children of man, rewarding each one according to his ways and according to the fruit of his deeds. - Jeremiah 32:17-19

1 lb. Ground beef

1 lb. Ground pork

Sauce 

1 can of stewed mashed tomatoes ( I used some I canned this summer)

3 T double concentrate tomato paste

Brown meat and set aside, salt and pepper.

Sauté onions and garlic in oil. 

Reserve 1/2 of onions to throw on veggies before baking and other half for meat sauce.

Add paste and tomatoes, sauté until juice is just about gone.

Add spices.

Set aside.

* add 1/4 of the Béchamel sauce to meat sauce

Taste to see if more salt is needed.

Spices 

1/2 t cinnamon 

1/4 t ground cloves

1 t thyme

1 t Salt 

1/2 Pepper

Veggie prep

2 T roasted Garlic

2 T olive oil

3 onions, cut in half and slice thin

1 peeled and thin sliced Eggplant, salt, thyme, pepper and set aside

4 medium Potatoes, microwave 1-1/2 minutes on each side, covered - set aside to cool and thin slice, salt, thyme and pepper

Toss prepared veggies in olive oil and salt, place in separate casserole pans and bake preheated 390 degree oven for 15 minutes. 

Take out and set aside.

Add 1/2 of the sautéed onions on top of veggies. 

Other half goes into the meat sauce.

Béchamel sauce

1/2 c Butter

1/2 c Flour 

Pinch of nutmeg

Pinch of Salt 

Pinch of Pepper

2-1/4 c Milk whisk in 1/4 c at a time

3/4 c Parmesan, Pecorino and Asiago mix

2 egg yolks

On medium heat, melt butter in medium sauce pan, whisk in flour. 

Sauté until smooth and thick.

Add milk, whisking 1/4 c at a time.

Remove from heat, rest 5 minutes then whisk in egg yolks one at a time.

Now add cheese.

*Reserve 1/4 of the sauce to toss in the meat.

Topping

1c mozzarella 

1 c Parmesan

Assemble

13x9 pan

 # 1 layer

Potatoes

Onions   

 # 2 layer

Eggplant 

Onions

 # 3 layer

Meat sauce

 # 4 layer

Béchamel 

 # 5 layer

Topping

Bake 30 minutes at 390 degrees until lightly browned.

Cool 20-30 minutes before cutting.