Moussaka
From 55to64 15 years agoIngredients
- 4 medium eggplants shopping list
- salt shopping list
- 2 pounds ground round shopping list
- 3 onions, chopped shopping list
- 2 tablespoons tomato paste shopping list
- 1/4 cup parsley, chopped shopping list
- 1/2 cup red wine shopping list
- salt and pepper shopping list
- 1/2 cup water shopping list
- dash cinnamon shopping list
- 3 eggs, beaten shopping list
- 1/2 cup grated parmesan or romano cheese shopping list
- 1/2 cup bread crumbs shopping list
- CREAM SAUCE shopping list
- 6 tablespoons butter shopping list
- 6 tablespoons flour shopping list
- 2 cups hot milk shopping list
- salt and pepper to taste shopping list
- dash nutmeg shopping list
- 3 egg yolks, lightly beaten shopping list
- canola oil shopping list
- grated cheese shopping list
How to make it
- Remove 1/2 inch wide strips of peel lengthwise from eggplants leaving 1/2 inch peel between strips. Cut into 1/2 inch to 3/4 inch slices, sprinkle with salt and let stand between 2 heavy plates. Set aside.
- In a frying pan, melt butter and sauté meat and onions until meat is browned.
- Add tomato paste, parsley, wine, salt and pepper, and water.
- Simmer until liquid is absorbed. Cool.
- Stir in cinnamon, eggs, cheese and 1/2 of the bread crumbs. Set aside.
- Cream Sauce
- Melt 6 tablespoons butter in a saucepan over low heat.
- Add flour and stir until well blended.
- Remove from heat. Gradually stir in milk.
- Return to heat and cook, stirring until sauce is thick and smooth.
- Add salt, pepper and nutmeg to taste.
- Combine egg yolks with a little of the hot sauce and then add egg mixture to sauce cooking for two minutes over very low heat stirring constantly. Set aside.
- Brown eggplant slices on both sides in hot oil. Drain well.
- Grease casserole dish and sprinkle bottom with remaining bread crumbs.
- Place a layer of eggplant slices then layer of meat and continue until all meat and eggplant is used, finishing with a layer of eggplant.
- Cover with sauce, sprinkle with grated cheese and bake at 350° for one hour.
- Serve hot. Cut into squares. Makes ten to 12 servings.
- NOTE: If you like a thick layer of cream sauce - double the sauce recipe. This can be made the day before serving and refrigerated until baked. I use Romano cheese instead od parmesan.
The Rating
Reviewed by 4 people-
Mmmmmm very nice .......thank you
fiveminitindel in THE HEART OF THE WINE COUNTRY loved it -
fantastic recipe thanks high5
momo_55grandma in Mountianview loved it -
This is an excelent version of Moussaka and almost identical to my and my mother's recipe. HIGH 5!
greekgirrrl in Long Island loved it
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