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1
Layers:
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2
Preheat oven to ''Broil''.
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3
Wash eggplants and potatoes (peel). Cut lengthwise down the middle, then into 1/2 inch slices.
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4
Sprinkle salt on both sides of the eggplant and potato slices.
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5
Coat 2 baking trays with olive oil (one for each vegetable because potatoes will cook faster than the eggplant).
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6
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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7
Coat eggplant and potato slices with olive oil and place in oven until browned (light to medium). Flip and repeat.
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8
Coat a non-stick 9 x13-inch baking dish with olive oil.
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9
Cover the bottom with your eggplant slices (potatoes will be used later).
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10
Set oven to 350u00b0F.
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11
Beef:
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12
In a saucepan, add olive oil, beef, and preferred amount of onion.
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13
Cook until beef is brown and the onion is tender.
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14
Drain excess fluid.
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15
Add garlic, tomato paste, oregano, salt, pepper, garlic, parsley, cinnamon and nutmeg.
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16
Very important: taste after mixing and adjust ingredients accordingly (some people might like a little more of a kick).
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17
Heavy Construction:
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18
Pour enough beef mixture to cover eggplant.
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19
Layer with the potato slices.
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20
Cover with beef.
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21
Layer with eggplant slices.
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22
Make all the layers you can! Have fun with it, but remember to leave enough room for the cream sauce! Set aside.
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23
Cream Sauce:
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24
Melt butter in saucepan.
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25
Stir in flour, salt, nutmeg, and white pepper.
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26
Remove from heat and slowly stir in milk.
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27
Return to heat until slightly thickened.
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28
In a small bowl beat the eggs and additional yolk.
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29
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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30
Over low heat: slowly add eggs to mixture. Mix well.
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31
*** Pour sauce over layers and sprinkle the cheeses.
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32
*** Bake at 350u00b0F for 45 minutes to an hour (whenever the sauce is brown).
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33
*** Let the moussaka cool (until room temperature) before refrigeration.
