You are here

Greek Moussaka

American.Food.Express's picture
Ingredients
  Eggplant 1 Large
  Shortening 1⁄2 Cup (8 tbs)
  Sliced onions 1 1⁄2 Cup (24 tbs)
  Chopped beef 3⁄4 Pound
  Canned whole tomatoes 16 Ounce
  Chopped parsley 3 Tablespoon
  Salt 3 Teaspoon
  Oregano 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter 3 Tablespoon
  Flour 2 Tablespoon
  Milk 2 Cup (32 tbs)
  Egg 1
  Grated cheddar cheese 1 Cup (16 tbs)
Directions

Peel eggplant; cut into 1/2-inch slices.
Melt 1 table- spoon shortening in large skillet over moderate heat; brown eggplant on both sides.
Add remaining short- ening; cook onions until tender but not browned.
Add beef; cook until browned.
Add tomatoes, pars- ley, 2 teaspoons salt, oregano and pepper.
Simmer for 15 minutes.
Remove from heat.
Melt butter in pan over low heat, stirring occasionally.
Add flour; mix well.
Pour in milk all at once; stir constantly over moderate heat until thickened.
Add remaining salt; remove from heat.
Arrange layers of eggplant slices, beef mixture and white sauce in greased 2-quart casserole, ending with eggplant slices on top.
Pour egg over eggplant slices; sprinkle with grated cheese.
Bake in 350-degree oven for 40 minutes or until golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Everyday
Servings: 
6

Rate It

Your rating: None
4.063335
Average: 4.1 (15 votes)