Moussaka Recipe
Ingredients
| Eggplants | 2 Medium, pounded | |
| Ground beef | 1/2 pound | |
| Ground lamb | 1/2 pound | |
| Onion | 1 Cup (16 tbs), chopped | |
| Tomato Paste | 3/4 Cup (16 tbs) | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 1/4 cup fine dry bread crumbs | ||
| Salt | 3/4 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Dash of ground nutmeg | ||
| Pepper | 1 Dash | |
| Milk | 2 Cup (16 tbs) | |
| Egg yolks | 2 , beaten | |
| Lemon juice | 2 Tablespoon | |
| Cooking oil | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Butter/Margarine | 1 Tablespoon, melted | |
Directions
Peel eggplants; cut crosswise into 3/4-inch-thick slices.
Sprinkle slices with a little salt; set aside.
In skillet cook ground beef, ground lamb, and onion till meat is browned and onion is tender.
Drain off fat.
Stir in tomato paste, parsley, red wine, and water.
Simmer, uncovered, for 5 minutes; cool.
Stir in the 2 eggs, the 1/4 cup parmesan cheese, the 1/4 cup bread crumbs, the teaspoon salt, cinnamon, and the 1/8 teaspoon pepper.
Set aside.In medium saucepan melt the 1/4 cup butter or margarine.
Stir in flour, the 1/4 teaspoon salt, nutmeg, and dash pepper.
Add milk all at once; cook and stir till mixture is thickened and bubbly.
Stir about 1 cup of the hot mixture into egg yolks; return to remaining hot mixture in saucepan.
Cook and stir for 2 minutes more.
Remove from heat; gradually stir in lemon juice.
Set aside.
In large skillet brown eggplant slices in a little hot oil, about 11/2 minutes on each side.
Drain on paper toweling.
Sprinkle bottom of a greased 12x71/2x2-inch baking dish with 2 tablespoons of the remaining bread crumbs.
Layer with half of the eggplant.
Spread with meat mixture; top with the remaining eggplant.
Pour milk mixture over all.
Cover and bake in 350° oven for 45 minutes.
Combine the remaining 2 tablespoons bread crumbs, the 2 tablespoons parmesan cheese, and the 1 tablespoon melted butter or margarine; sprinkle atop casserole.
Bake about 15 minutes more.
Sprinkle slices with a little salt; set aside.
In skillet cook ground beef, ground lamb, and onion till meat is browned and onion is tender.
Drain off fat.
Stir in tomato paste, parsley, red wine, and water.
Simmer, uncovered, for 5 minutes; cool.
Stir in the 2 eggs, the 1/4 cup parmesan cheese, the 1/4 cup bread crumbs, the teaspoon salt, cinnamon, and the 1/8 teaspoon pepper.
Set aside.In medium saucepan melt the 1/4 cup butter or margarine.
Stir in flour, the 1/4 teaspoon salt, nutmeg, and dash pepper.
Add milk all at once; cook and stir till mixture is thickened and bubbly.
Stir about 1 cup of the hot mixture into egg yolks; return to remaining hot mixture in saucepan.
Cook and stir for 2 minutes more.
Remove from heat; gradually stir in lemon juice.
Set aside.
In large skillet brown eggplant slices in a little hot oil, about 11/2 minutes on each side.
Drain on paper toweling.
Sprinkle bottom of a greased 12x71/2x2-inch baking dish with 2 tablespoons of the remaining bread crumbs.
Layer with half of the eggplant.
Spread with meat mixture; top with the remaining eggplant.
Pour milk mixture over all.
Cover and bake in 350° oven for 45 minutes.
Combine the remaining 2 tablespoons bread crumbs, the 2 tablespoons parmesan cheese, and the 1 tablespoon melted butter or margarine; sprinkle atop casserole.
Bake about 15 minutes more.
Chef
