Moussaka Recipe
Ingredients
| Eggplant | 1 Large | |
| Butter/Margarine | 2 Tablespoon | |
| 1 1/2 pounds ground lamb or beef | ||
| Onion | 1 Medium, chopped | |
| Tomato sauce | 1 Can (10oz) | |
| 3/4 cup red wine or beef broth | ||
| Snipped parsley | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| White Sauce (right) | ||
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| Dry bread crumbs | 3/4 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Tomato Sauce (right) | ||
Directions
Cut unpared eggplant crosswise into Ms-inch slices.
Cook slices in small amount boiling, salted water ( 1/2 teaspoon salt to 1 cup water) until tender, 5 to 8 minutes.
Drain.
Heat margarine in 12-inch skillet until melted.
Cook and stir lamb and onion until lamb is light brown; drain.
Stir in tomato sauce, wine, parsley, salt, pepper and nutmeg.
Cook uncovered over medium heat until half the liquid is absorbed, about 20 minutes.
Prepare White Sauce.
Stir 2/3 cup of the cheese, 1/3 cup of the bread crumbs and the egg into meat mixture; remove from heat.
Sprinkle remaining bread crumbs evenly in greased oblong baking dish, 13 1/2 x 9 x 2 inches.
Arrange half the eggplant slices in baking dish; cover with meat mixture.
Sprinkle 2 tablespoons of the remaining cheese over meat mixture; top with remaining eggplant slices.
Pour White Sauce over mixture; sprinkle with remaining cheese.
Cook uncovered in 375° oven 45 minutes.
Prepare Tomato Sauce.
Let moussaka stand 20 minutes before serving.
Cut into squares; serve with Tomato Sauce.
Cook slices in small amount boiling, salted water ( 1/2 teaspoon salt to 1 cup water) until tender, 5 to 8 minutes.
Drain.
Heat margarine in 12-inch skillet until melted.
Cook and stir lamb and onion until lamb is light brown; drain.
Stir in tomato sauce, wine, parsley, salt, pepper and nutmeg.
Cook uncovered over medium heat until half the liquid is absorbed, about 20 minutes.
Prepare White Sauce.
Stir 2/3 cup of the cheese, 1/3 cup of the bread crumbs and the egg into meat mixture; remove from heat.
Sprinkle remaining bread crumbs evenly in greased oblong baking dish, 13 1/2 x 9 x 2 inches.
Arrange half the eggplant slices in baking dish; cover with meat mixture.
Sprinkle 2 tablespoons of the remaining cheese over meat mixture; top with remaining eggplant slices.
Pour White Sauce over mixture; sprinkle with remaining cheese.
Cook uncovered in 375° oven 45 minutes.
Prepare Tomato Sauce.
Let moussaka stand 20 minutes before serving.
Cut into squares; serve with Tomato Sauce.
Chef
