MoussakaFrom 55to64 7 years ago
- 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 Cook55to64 River Forest, IL
The Rating4 people
Mmmmmm very nice .......thank you
fiveminitindel in THE HEART OF THE WINE COUNTRY loved it
fantastic recipe thanks high5momo_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 Huntington Village loved it
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