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Moussaka Casserole

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Ingredients
  Ground beef/Lamb 1 Pound
  Onions 2 , chopped
  Tomatoes 4 , chopped
  Red wine 1⁄4 Cup (4 tbs)
  Ground pepper 1⁄8 Teaspoon
  Cinnamon 1⁄8 Teaspoon
  Parsley 3 Tablespoon, chopped
  Thyme 1 Pinch
  Salt To Taste
  Eggplant 1 Medium, peeled and cut in 0.5 inch thick slices
  Zucchini 2 Medium, cut in 0.5 inch thick slices
  Vegetable oil 2 Tablespoon
  Cottage cheese 1 Cup (16 tbs), drained
  White sauce 1 1⁄2 Cup (24 tbs) (Use Medium Thick One)
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
Directions

Heat large teflon skillet; sprinkle with salt; add meat and onions; stir fry until meat starts to brown.
Add tomatoes, wine, pepper, cinnamon, parsley, and thyme.
Simmer until thick and liquid has cooked out, stirring occasionally.
Add salt to taste.
Saute eggplant and zucchini slices in oil until almost tender.
Add cottage cheese to white sauce.
In buttered 9 x 13 inchpan or large casserole, layer the eggplant on the bottom.
Combine bread crumbs and parmesan; sprinkle half of it on the eggplant; top with half of meat mixture.
On top of this layer zucchini slices; sprinkle with rest of bread crumbs and parmesan, and rest of meat mixture.
Top with white sauce mixture.
Bake at 350° for 1 hour or until bubbly and browned.
Let casserole stand for 15 minutes or more before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Party

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