Recipe by Sassy in da South
This recipe is from one of my TOH cookbooks that we have enjoyed many times.
Top Review by Mama_Jennie
I'm not sure exactly how Moussaka is supposed to look but my cheese sauce became very firm after cooking for an hour at 350. The meat mixture was a very interesting combination of sweet and savory and was good by itself with the potatoes. But combined with the cheese/custard like sauce it wasn't very tasty. I want to try the recipe again but maybe use semi-cooked potatoes so I don't have to bake it so long.
- 1 lb ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3⁄4 cup water
- 1 (6 ounce) can tomato paste
- 3 tablespoons fresh parsley, minced
- 1 teaspoon salt
- 1⁄2 teaspoon dried mint (optional)
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon pepper
- 5 medium potatoes, peeled and thinly sliced
- 1⁄4 cup butter, cubed
- 1⁄4 cup all-purpose flour
- 2 cups milk
- 4 eggs, lightly beaten
- 1⁄2 cup grated parmesan cheese
- 1⁄2 teaspoon salt
Directions See How It's Made
- In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
- Stir in the water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside.
- For sauce, melt butter in a saucepan over medium heat.
- Stir in flour until smooth; gradually add milk.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat.
- Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly.
- Add the Parmesan cheese and salt.
- Place half of the potato slices in a greased shallow 3-qt. baking dish.
- Top with half of the Parmesan sauce and all of the meat mixture.
- Arrange the remaining potatoes over meat mixture; top with the remaining Parmesan sauce.
- Bake, uncovered, at 350 degrees for 1 hour or until potatoes are tender.
- Let stand for 10 minutes before serving.