Moussaka
From designerliz 17 years ago
- 40 minutes to make
- Serves 8
A nice cheesy meal with eggplant , zucchini, and meat.
Ingredients
- 1 large eggplant, cut lenghtwise into 1/2-inch-thick slices shopping list
- 2 1/2 teaspoon salt, divided shopping list
- 1/2 cup olive oil, divided shopping list
- 2 russet potatoes, peeled, cut lenghtwise into 1/4-inch-thick slices shopping list
- 2 large zucchini, cut lenghtwise into 1/4-inch-thick slices shopping list
- 1 1/2 pounds ground beef or lamb shopping list
- 1 large onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 cup chopped tomatoes shopping list
- 1/2 cup dry red or white wine shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1/4 teaspoon each ground cinnamon and black pepper shopping list
- 1 cup grated parmesan cheese, divided shopping list
- 4 tablespoon butter or margarine, divided shopping list
- 1/3 cup all-purpose flour shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 2 cups milk shopping list
How to make it
- Place eggplant in colander; sprinkle with 1 teaspoon salt. Drain 30 minutes, Heat 1/4 cup oil in skillet over medium heat. Add potatoes in single layer, Cook 5 minutes per side or until tender. Drain on paper towels. Add more oil to skillet, if needed, Cook zucchini 2 minutes per side. Drain on paper towels, Drain and discard oil. Heat skillet over medium-high heat until hot. Add beef, or lamb, onion and garlic; cook and stir 5 minutes or until meat is no longer pink. Pour off drippings. Stir in tomatoes, wine, parsley, 1 teaspoon salt, cinnamon and pepper. Bring to a boil. Reduce heat to low; simmer 10 minutes or until liquid evaporates. Preheat oven to 325 F. Grease 13 x 9-inch x 3-inch baking dish. Layer potatoes, 1/4 cup cheese, zucchini, 1/4 cup cheese, eggplant and 1/4 cup cheese, zucchini, 1/4 cup cheese, eggplant and 1/4 cup cheese. Top with meat micture, Melt butter in saucepan over low heat until mixture boils and thickens. Pour mixture over meat mixture in dish; sprinklw with remaining 1/4 cup cheese. Bake 30 to 40 minutes or until hot and buddly.
The Rating
Reviewed by 4 people-
I love that you combine ground cinnamon and black pepper with the eggplant.I have not used cinnamon with eggplant before.
trigger
in loved it
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Great prep work here and good detail. Moussaka is all about getting it right from the beginning and you do. Thanks for a 5 post.
elgourmand
in Apia loved it
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