Classic Greek Moussaka
|Sweet butter||8 Teaspoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Ground lamb/1/2 pound ground chuck||1 Pound|
|Olive oil||6 Tablespoon|
|Onion||1 Large, chopped|
|Green pepper||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Tomato sauce||8 Ounce (1 Can)|
|Cumin||1 1⁄2 Teaspoon|
Preheat oven to 350° F.
To prepare cream sauce: Place butter in top of double boiler over hot water.
Add egg yolks one at a time.
Beat constantly with rotary or hand electric beater.
Add 1/4 cup water, cream, and Parmesan cheese.
Continue to beat until sauce thickens, about 10 minutes.
Pare and slice eggplant.
Arrange eggplant on a large plate.
Place plate in sink.
Cover with another large plate, allowing plate to press eggplant.
Let drain for 1/2 hour, then press each slice with a paper towel.
Heat 2 tablespoons olive oil in a large skillet.
Add onion and green pepper.
Saute until light golden brown.
Add garlic and meat, and cook until browned.
Add tomato sauce, 1 cup water, cumin, nutmeg, oregano, and salt.
Simmer for 15 minutes.
Heat remaining 4 tablespoons of olive oil, and saute eggplant slices until lightly browned.
Drain on paper towels.
Place half the eggplant slices in a well-oiled baking dish.
Spread with half the meat mixture.
Place remaining eggplant slices on top and cover with the rest of the meat.
Cover top with cream sauce.
Bake for 30 minutes.