Prep Time: 45 minutes
Cook Time: 1 hour, 20 minutes
Ingredients:
- 4 small zucchinis cut lengthwise
- 2 small eggplants cut into rounds
- 3 medium potatoes sliced 1/8"-1/4" thick
- 2 1/2 lbs ground lamb
- 1 cup olive oil
- 1 medium onion, sautéed
- 2 cloves minced garlic, sautéed
- 1/2 cup bread crumbs
- 3 eggs
- 1/4 cup fresh chopped parsley
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 can tomato sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 1/2 cups of milk
- 1 teaspoon nutmeg
- salt and pepper to taste
Preparation:
Melt butter in a medium sauce pan, stir in flour and cook over low heat for 2-5 minutes. Pour in milk and stir thoroughly until smooth. Bring to a boil and add nutmeg and a small amount of salt. Reduce heat and simmer for 40 minutes. Preheat grill. Sautéed onion and garlic in 1/4 cup of olive oil. Brush each side of the sliced vegetables with remaining olive oil. Place on grill, potatoes first, then zucchini and eggplant. Grill until they begin to soften and remove. Mix lamb, bread crumbs, onion and garlic, salt and pepper. Form into 12 thin square patties and place on grill.Grill until medium. Mix eggs, cheeses, tomato sauce and parsley In a 9 x 12 buttered baking dish begin layering ingredients this order: potatoes, zucchini, lamb patties, eggplant, cheese mixture and white sauce (that's the milk and flour stuff). Place moussaka on grill on medium for 20 minutes, or in oven at 350 degrees for 30 minutes. The top of the moussaka should be a golden brown so keep an eye on it.
