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Moussaka

Chef.at.Home's picture
Ingredients
  Eggplants 2 Medium, peeled and cut into 1/2-inch slices
  Ground beef/Ground beef 1 Pound
  Chopped onion 1 Cup (16 tbs)
  Dry red wine 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Snipped parsley 2 Tablespoon
  Tomato paste 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1 Dash
  Soft bread crumbs 3⁄4 Cup (12 tbs)
  Shredded sharp american cheese 2 Ounce
  Beaten eggs 2
  Ground cinnamon 1⁄4 Teaspoon
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Beaten egg 1
  Cooking oil 1 Tablespoon
Directions

Sprinkle eggplant slices with a little salt; set aside.
In skillet cook meat and onion till meat is brown; drain off excess fat.
Stir in wine, water, parsley, tomato paste, the 1 teaspoon salt, and dash pepper.
Simmer till liquid is nearly evaporated, about 4 minutes.
Cool slightly.
Stir half the bread crumbs, half the cheese, the 2 eggs, and cinnamon into meat mixture.
Set aside.
In saucepan melt butter; stir in flour, the 1/2 teaspoon salt, nutmeg, and dash pepper.
Add milk all at once; cook and stir till thickened and bubbly.
Stir half the hot sauce mixture into the 1 beaten egg; return all to saucepan.
Cook and stir over low heat 2 minutes.
Set aside.
Brown eggplant slices in a little hot oil.
Sprinkle bottom of a 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs.
Cover with half the eggplant.
Spoon meat mixture over eggplant layer.
Arrange remaining eggplant atop; pour milk-egg sauce over all.
Sprinkle with remaining 1/4 cup cheese.
Bake, uncovered, at 350° till set, about 45 minutes

Recipe Summary

Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked

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