Moussaka

My mom's side of the family is from Greece - Cyprus and crete specifically and i love the flavors -
garlic, oregano, mint, cinnamon and others and Moussaka embodies many of those -
the Greek Cookbook that i adapted this from is one that my mom had more markers and notes than any other cookbook she owned - The complete Greek cookbook, but she added her own spin on some of these...as do i. I just made it and so this recipe is "tweaked".

Moussaka

·       2 medium eggplants, cut into 1/2" cubes

·       1/2 cup butter, melted

·       1 lb ground meat (traditionally lamb, but beef or pork my be used)

·       2 onions, diced

·       2 cloves garlic, crushed or minced fine

·       1 tablespoon Oregano, dry

·       1 teaspoon black pepper

·       1/2 teaspoon allspice, ground

·       1/2 cut parsley, chopped

·       1/2 cup tomato sauce

·       1/2 cup red wine

·       1 cup grated cheese, Kefalotyri or Parmesan

White sauce - traditional (3000 years old) way

·       1/2 cup water

·       2 cups milk

·       2 tablespoons corn starch dissolved in cold water

·       1 tablespoon butter

·       1 & 1/2 teaspoon salt

·       1 egg, whipped

·       1/4 teaspoon cinnamon

         

          bring milk, butter and salt to a boil over medium heat

          thicken with corn starch and remove from heat

          slowly mix 3 tablespoons warm milk to the egg and blend it

          add egg and cinnamon to milk and mix well

wash and salt eggplant and leave for 10 min.

rinse and blot dry

brush with oil and butter mix and baked @ 350 F for 30 min

cook onion, garlic, meat, wine, tomato sauce and spices mixing in order

reduce to near dryness or strain

layer eggplant, meat, eggplant, add white sauce

top with cheese, parsley and cinnamon

bake @ 325 for 45 min.