Moose-caca? Eeeewwww....Luke wrote: *The Moussaka was incredible even though I used ground beef instead of lamb. After browning the ground beef (sprinkled with cinnamon) and onion in a cast-iron skillet I added half a pound of porcini mushrooms and ichiban eggplant.
In a separate pan I made a Bechamel sauce with 3 TBSP Flour, 3 TBSP butter, a cup of milk, and a cup of grated Parmesan cheese.
In an oven proof skillet I first dumped a can of diced tomatoes, followed by the beef and onion mix, then the shroom and eggplant mixture, and topped with the bechamel sauce. Cooked in a 400 degree oven for 25 minutes.
Crazy good eats.
My Big Fat Greek Wedding is such a great film.
