{"id":717,"date":"2014-10-01T10:11:10","date_gmt":"2014-10-01T15:11:10","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=717"},"modified":"2018-03-22T21:24:33","modified_gmt":"2018-03-23T02:24:33","slug":"greek-moussaka","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=717","title":{"rendered":"Greek Moussaka * (Not IC Safe)"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/09\/moussaka1.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-718\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/09\/moussaka1-800x600.jpg\" alt=\"moussaka1\" width=\"800\" height=\"600\" srcset=\"https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/09\/moussaka1-800x600.jpg 800w, https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/09\/moussaka1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a> <a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/09\/moussaka2.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-719\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/09\/moussaka2-800x600.jpg\" alt=\"moussaka2\" width=\"800\" height=\"600\" srcset=\"https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/09\/moussaka2-800x600.jpg 800w, https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/09\/moussaka2.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>I have always wanted to make moussaka and finally did it! \u00a0I just defrosted a piece I froze and it came back beautifully with full flavor! \u00a0It&#8217;s an awesome dish with loads of distinctive flavor. \u00a0I must say I don&#8217;t usually use eggplant in a way that works for me, but this dish does! \u00a0It almost tastes like perfectly roasted green pepper. \u00a0It is an effort to make but extremely worth it! \u00a0I got this off food.com, #88804. \u00a0I used a 13&#215;9&#8243; pan and I&#8217;m glad I did! \u00a0Good luck!<\/p>\n<p>INGREDIENTS:<\/p>\n<ul>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">2 <\/span><span class=\"type\">medium<\/span><\/span> <span class=\"name\"><a href=\"http:\/\/www.food.com\/library\/eggplant-128\">eggplants<\/a><\/span><\/span><\/li>\n<li class=\"ingredient\"><span class=\"name\"><a href=\"http:\/\/www.food.com\/library\/olive-oil-495\">olive oil<\/a> (as needed)<\/span><\/li>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">1 <\/span><span class=\"type\">lb<\/span><\/span> <span class=\"name\"><a href=\"http:\/\/www.food.com\/library\/beef-199\">lean ground beef<\/a> (or can use ground lamb)<\/span><\/span><\/li>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">2 <\/span><span class=\"type\">medium<\/span><\/span> <span class=\"name\"><a href=\"http:\/\/www.food.com\/library\/onion-148\">onions<\/a>, peeled and chopped**<\/span><\/span><\/li>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">2 <\/span><span class=\"type\">tablespoons<\/span><\/span> <span class=\"name\">fresh minced <a href=\"http:\/\/www.food.com\/library\/garlic-165\">garlic<\/a> (or to taste, I use lots!)<\/span><\/span><\/li>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">1<\/span> <span class=\"type\">(8 ounce)<\/span><\/span> can <span class=\"name\"><a href=\"http:\/\/www.food.com\/library\/tomato-sauce-153\">tomato sauce**<\/a><\/span><\/span><\/li>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">1 <\/span><span class=\"type\">teaspoon<\/span><\/span> <span class=\"name\"><a href=\"http:\/\/www.food.com\/library\/oregano-334\">dried oregano<\/a> (or to taste)<\/span><\/span><\/li>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">1 <\/span><span class=\"type\">teaspoon<\/span><\/span> <span class=\"name\"><a href=\"http:\/\/www.food.com\/library\/salt-359\">salt<\/a>, divided (or to taste, I use seasoned salt)<\/span><\/span><\/li>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">1\/2<\/span> <span class=\"type\">teaspoon<\/span><\/span> <span class=\"name\"><a href=\"http:\/\/www.food.com\/library\/pepper-337\">fresh ground black pepper<\/a> (or to taste)**<\/span><\/span><\/li>\n<li class=\"ingredient\">OPTIONAL: A dash up to 1 tsp. ground cinnamon (I did add a dash of cinnamon)!**<\/li>\n<\/ul>\n<p><strong><span style=\"color: #ff0000;\">**Known IC irritants, tread carefully!<\/span><\/strong><\/p>\n<h3>CHEESE SAUCE<\/h3>\n<ul>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">3 <\/span><span class=\"type\">tablespoons<\/span><\/span> <span class=\"name\"><a href=\"http:\/\/www.food.com\/library\/butter-141\">butter<\/a><\/span><\/span><\/li>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">1\/2<\/span> <span class=\"type\">teaspoon<\/span><\/span> <span class=\"name\"><a href=\"http:\/\/www.food.com\/library\/salt-359\">salt<\/a> (I use seasoned salt)<\/span><\/span><\/li>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">1\/2<\/span> <span class=\"type\">teaspoon<\/span><\/span> <span class=\"name\"><a href=\"http:\/\/www.food.com\/library\/pepper-337\">fresh ground black pepper<\/a> (or to taste)<\/span><\/span><\/li>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">2 <\/span><span class=\"type\">tablespoons<\/span><\/span> <span class=\"name\"><a href=\"http:\/\/www.food.com\/library\/flour-64\">flour<\/a><\/span><\/span><\/li>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">1 <\/span><span class=\"type\">cup<\/span><\/span> <span class=\"name\"><a href=\"http:\/\/www.food.com\/library\/half-and-half-445\">half-and-half cream<\/a><\/span><\/span><\/li>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">1 <\/span><\/span><span class=\"name\"><a href=\"http:\/\/www.food.com\/library\/egg-142\">egg<\/a><\/span><\/span><\/li>\n<li class=\"ingredient\"><span class=\"ingredient\"><span class=\"amount\"><span class=\"value\">1\/2<\/span> <span class=\"type\">cup<\/span><\/span> <span class=\"name\">grated <a href=\"http:\/\/www.food.com\/library\/parmesan-cheese-467\">parmesan cheese<\/a> (can use more)<\/span><\/span><\/li>\n<li class=\"ingredient\"><\/li>\n<\/ul>\n<p>DIRECTIONS:<\/p>\n<ol>\n<li>\n<div class=\"txt\">Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.<\/div>\n<\/li>\n<li>\n<div class=\"txt\">Peel the eggplants then slice 1\/4-inch thick (or a little thicker won&#8217;t hurt).<\/div>\n<\/li>\n<li>\n<div class=\"txt\">Brush cookie sheet with olive oil.<\/div>\n<\/li>\n<li>\n<div class=\"txt\">Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).<\/div>\n<\/li>\n<li>\n<div class=\"txt\">Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.<\/div>\n<\/li>\n<li>\n<div class=\"txt\">In the bottom of the prepared baking dish arrange half of the eggplant slices.<\/div>\n<\/li>\n<li>\n<div class=\"txt\">In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.<\/div>\n<\/li>\n<li>\n<div class=\"txt\">Add in the garlic, tomato sauce, oregano, 1\/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.<\/div>\n<\/li>\n<li>\n<div class=\"txt\">Arrange the remaining eggplant slices over the beef mixture.<\/div>\n<\/li>\n<li>\n<div class=\"txt\">PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1\/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.<\/div>\n<\/li>\n<li>\n<div class=\"txt\">In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.<\/div>\n<\/li>\n<li>\n<div class=\"txt\">Pour the cheese sauce over mixture in baking dish.<\/div>\n<\/li>\n<li>\n<div class=\"txt\">Bake in a preheated 350 degree F oven for 45 minutes.<\/div>\n<\/li>\n<li>\n<div class=\"txt\">Cut into squares.<\/div>\n<\/li>\n<li>\n<div class=\"txt\"><strong>Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.<\/strong><\/div>\n<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>&nbsp; I have always wanted to make moussaka and finally did it! \u00a0I just defrosted a piece I froze and it came back beautifully with full flavor! \u00a0It&#8217;s an awesome dish with loads of distinctive flavor. \u00a0I must say I don&#8217;t usually use eggplant in a way that works for me, but this dish does! <a href=\"https:\/\/tiffanycooks.cyberphreak.com\/?p=717\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"_links":{"self":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/717"}],"collection":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=717"}],"version-history":[{"count":2,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/717\/revisions"}],"predecessor-version":[{"id":1637,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/717\/revisions\/1637"}],"wp:attachment":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}