Moussaka Moussaka

Cecilia Fajardo,Mario Cecilia Fajardo,Mario Lleixa,Roger Romero,Rita Lleixa,Roger Romero,Rita Cardenas i Marc sanchezCardenas i Marc sanchez

Moussaka Moussaka

Cecilia Fajardo, Mario Cecilia Fajardo, Mario Lleixa,Roger Romero, Rita Lleixa,Roger Romero, Rita Cardenas i Marc SánchezCardenas i Marc Sánchez

reciperecipe• 3-4 eggplants.• 450g potatoes• 500g ground beef (or lamb)• 2 large onions, finely diced• 2 cloves garlic, minced• 1/2 cup red wine• 1/4 cup chopped fresh parsley• 1 tsp. ground cinnamon• 1/4 tsp. ground allspice• 1 cup tomato puree• Salt and pepper to taste• 2 cups plain breadcrumbs• Bechamel. • 1 cup grated Kefalotyri or

Parmesan cheese•

DirectionsDirections

1.In a saucepan, boil potatoes in water until tender; mash and set aside.

2. Slice the eggplant . Bake at 400 degrees for 1/2 an hour.

3. In a skillet, brown the beef; drain. Put in the next ingredients. Cook for 4-5 minutes. Put in potatoes, parsley and chilly sauce; remove from the heat.

4.Place at the bottom the eggplant’s slices. Add the meat mixture. Repeat until finish the ingredients.

5.Pour the bechamel. 6.Bake at 450 degrees F for 10 minutes or until

golden brown.

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