Moussaka Recipe
Ingredients
| Eggplants | 1 Pound, thinly sliced | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| Onions | 2 Large, thinly sliced | |
| Garlic | 1 Clove (5gm), crushed | |
| 1 lb. ground cooked lamb | ||
| 1 x 14 oz. can tomatoes | ||
| Tomato puree | 2 Tablespoon | |
| Dash of Tabasco sauce | ||
| Eggs | 2 | |
| Light cream | 5/8 Cup (16 tbs) | |
| Cheddar Cheese | 1/2 Cup (16 tbs), grated | |
| Parmesan cheese | 3 Tablespoon, grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Take a pan, heat oil, and fry eggplants on both sides.
2) Drain on paper towel.
3) Fry onion and garlic until brown and stir in tomato, tomato puree, lamb, and Tabasco sauce, allow to boil and simmer uncovered for 20 minutes.
4) Season to taste.
5) Arrange eggplants and lamb alternatively in layers in an ovenproof dish.
6) Whisk egg, cheese, and cream together and spread over the Moussaka.
7) Bake at 350 degree F, Gas Mark 4, for 35-40 minuts or until the topping is browned.
SERVING
8) Garnish and serve.
1) Take a pan, heat oil, and fry eggplants on both sides.
2) Drain on paper towel.
3) Fry onion and garlic until brown and stir in tomato, tomato puree, lamb, and Tabasco sauce, allow to boil and simmer uncovered for 20 minutes.
4) Season to taste.
5) Arrange eggplants and lamb alternatively in layers in an ovenproof dish.
6) Whisk egg, cheese, and cream together and spread over the Moussaka.
7) Bake at 350 degree F, Gas Mark 4, for 35-40 minuts or until the topping is browned.
SERVING
8) Garnish and serve.
Chef
