Yai-Yai's Moussaka

Ingredients

Cream Sauce

• 2 1/2 teaspoons butter
• 2 1/2 teaspoons flour
• 1 1/2 teaspoons salt
• 3 dashes nutmeg
• 3 dashes white pepper
• 2 cups whole milk
• 2 egg
• 1 egg yolk

Directions

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   Layers:.

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   1. Pre-heat oven to ‘’Broil’’.

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   2. Wash eggplants and potatoes (peel). Cut lengthwise down the middle, then into ½ inch slices.

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   3. Sprinkle salt on both sides of the eggplant and potato slices.

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   4. Coat 2 baking trays with olive oil (one for each vegetable because potatoes will cook faster than the eggplant).

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   5. Use paper towels to pat the salt absorbed moisture from the eggplant and potato slices (I suggest leaving a little moisture on the potatoes because they tend to dry out).

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   6. Coat eggplant and potato slices with olive oil and place in oven until browned (light to medium). Flip and repeat.

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   7. Coat a non-stick 9’’ x 13’’ baking dish with olive oil

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   8. Cover the bottom with your eggplant slices (potatoes will be used later).

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    9. Set oven to 350 degrees.

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    Beef:.

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    1. In a saucepan, add olive oil, beef, and preferred amount of onion.

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    2. Cook until beef is brown and the onion is tender.

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    3. Drain excess fluid.

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    4. Add garlic, tomato paste, oregano, salt, pepper, garlic, parsley, cinnamon and nutmeg.

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    5. Very important: taste after mixing and adjust ingredients accordingly (some people might like a little more of a kick).

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    Heavy Construction:.

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    1. Pour enough beef mixture to cover eggplant.

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    2. Layer with the potato slices.

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    3. Cover with beef.

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    4. Layer with eggplant slices.

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    5. Make all the layers you can! Have fun with it, but remember to leave enough room for the cream sauce!

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    6. Set aside.

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    Cream Sauce:.

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    1. Melt butter in saucepan.

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    2. Stir in flour, salt, nutmeg, and white pepper.

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    3. Remove from heat and slowly stir in milk.

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    4. Return to heat until slightly thickened.

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    5. In a small bowl beat the eggs and additional yolk.

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    6. Temper the eggs by adding a bit of the hot mixture (If you don’t do this the eggs will instantly cook when they are added to the mixture).

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    7. Over low heat: slowly add eggs to mixture. Mix well.

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    *** Pour sauce over layers and sprinkle the cheeses.

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    *** Bake @ 350 for 45 minutes to an hour (whenever the sauce is brown).

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    *** Let the moussaka cool (until room temperature) before refrigeration.