Classic Beef Moussaka Recipe
Now you can make great Moussaka by following this recipe. No other ingredient will make Moussaka taste so awesome than Eggplant Eggs. The Greek Moussaka has a way of addicting you to it on the first bite. A lip-smacking Side Dish, this Moussaka completes your spread. Spread the taste by sharing this Moussaka recipe with your friends.
Ingredients
2 medium eggplants
1/4, cup bread crumbs
Salt
4 small zucchini, sliced
Olive oil
4 medium potatoes, thinly sliced
1 1/2 pounds ground beef
2 onions, chopped
Grated cheese
3/4 cup butter
1/2 cup water
1 teaspoon tomato paste
3/4 cup flour
Dash cinnamon
1 quart hot milk
Salt and pepper to taste
6 eggs
Directions
Slice eggplant, sprinkle with salt, and place in a colander.
Weigh down with a heavy plate for several hours.
Then brush slices with oil and broil lightly.
Saute beef and onions in 5 tablespoons of the butter.
Add tomato paste, cinnamon, and salt and pepper and mix well.
Sprinkle bottom of a greased baking dish with bread crumbs.
Alternate layers of vegetables and meat in the pan, sprinkling each layer with cheese.
The top layer should be vegetables.
Dot with 1 tablespoon butter and add water.
Set aside.
In saucepan melt remaining 6 tablespoons butter.
Add flour and cook, stirring, until well mixed and beginning to brown.
Slowly stir in milk and cook, stirring, until sauce is smooth and thickened.
Beat eggs with a little of the hot sauce, then stir into remaining sauce.
Remove from heat.
Pour a little more than half the sauce over the vegetables and bake in a 350 degree oven for 10 minutes.
Meanwhile return remaining sauce to low heat and cook, stirring, until thick.
Pour into casserole and sprinkle with cheese.
Continue to bake for 45 to 50 minutes longer or until golden brown.
Weigh down with a heavy plate for several hours.
Then brush slices with oil and broil lightly.
Saute beef and onions in 5 tablespoons of the butter.
Add tomato paste, cinnamon, and salt and pepper and mix well.
Sprinkle bottom of a greased baking dish with bread crumbs.
Alternate layers of vegetables and meat in the pan, sprinkling each layer with cheese.
The top layer should be vegetables.
Dot with 1 tablespoon butter and add water.
Set aside.
In saucepan melt remaining 6 tablespoons butter.
Add flour and cook, stirring, until well mixed and beginning to brown.
Slowly stir in milk and cook, stirring, until sauce is smooth and thickened.
Beat eggs with a little of the hot sauce, then stir into remaining sauce.
Remove from heat.
Pour a little more than half the sauce over the vegetables and bake in a 350 degree oven for 10 minutes.
Meanwhile return remaining sauce to low heat and cook, stirring, until thick.
Pour into casserole and sprinkle with cheese.
Continue to bake for 45 to 50 minutes longer or until golden brown.
