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  Eggplant 1 Large
  Margarine/Butter 2 Tablespoon
  Ground lamb/Beef 1 1⁄2 Pound
  Onion 1 Medium, chopped
  Canned tomato sauce 15 Ounce (1 Can)
  Red wine/Beef broth 3⁄4 Cup (12 tbs)
  Snipped parsley 1 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  White sauce 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1 Cup (16 tbs)
  Dry bread crumbs 3⁄4 Cup (12 tbs)
  Egg 1 , beaten
  Tomato sauce 1⁄2 Cup (8 tbs)

Cut unpared eggplant crosswise into Ms-inch slices.
Cook slices in small amount boiling, salted water ( 1/2 teaspoon salt to 1 cup water) until tender, 5 to 8 minutes.
Heat margarine in 12-inch skillet until melted.
Cook and stir lamb and onion until lamb is light brown; drain.
Stir in tomato sauce, wine, parsley, salt, pepper and nutmeg.
Cook uncovered over medium heat until half the liquid is absorbed, about 20 minutes.
Prepare White Sauce.
Stir 2/3 cup of the cheese, 1/3 cup of the bread crumbs and the egg into meat mixture; remove from heat.
Sprinkle remaining bread crumbs evenly in greased oblong baking dish, 13 1/2 x 9 x 2 inches.
Arrange half the eggplant slices in baking dish; cover with meat mixture.
Sprinkle 2 tablespoons of the remaining cheese over meat mixture; top with remaining eggplant slices.
Pour White Sauce over mixture; sprinkle with remaining cheese.
Cook uncovered in 375° oven 45 minutes.
Prepare Tomato Sauce.
Let moussaka stand 20 minutes before serving.
Cut into squares; serve with Tomato Sauce.

Recipe Summary

Main Dish

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Moussaka Recipe