Homemade Tasty Moussaka Recipe
What a yummy looking recipe for Moussaka? This Moussaka when served as a Side Dish will bring happiness in your dining room. Stock up on bags full of Meat Meatloaf as you will want to make this Moussaka a lot. Try your hand at this Asian recipe of Moussaka, which makes you keep asking for more. Try it, your family and friends will be bowled over by this delicious Moussaka recipe.
Ingredients
1 large or 2 small eggplants
5 tablespoons olive oil
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 lb. ground beef or ground lamb
2 cups fresh tomatoes, peeled and chopped, or one cup canned tomatoes
2/3 cup tomato puree
1 teaspoon fresh, chopped basil or 1/4 teaspoon dried
1/2 teaspoon fresh, chopped thyme or 1/4. teaspoon dried
1 1/2 teaspoons salt
1/4 teaspoon freshly grated black pepper
4 tablespoons wheat germ
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 375°F.
Lightly oil a two quart casserole; set aside.
Wash and peel the eggplant.
Cut into slices, cross wise, about one half inch thick.
Add two tablespoons oil to a large skillet and place over medium heat.
Add eggplant slices, a few at a time, and brown quickly on both sides.
Remove to a platter as eggplant slices brown, adding more oil to skillet as needed.
Using the same skillet, add 1 tablespoon oil.
Stir in chopped green pepper and onion; saute over low heat, stirring constantly, until tender, about 5 minutes.
Stir in ground beef or lamb and cook over medium heat, stirring constantly, until lightly browned; or just until no pink shows.
Pour excess fat from meat and vegetable mixture.
Return skillet to low heat and add tomatoes and tomato puree.
Stir in basil, thyme, salt, and pepper.
Simmer mixture for about 10 to 15 minutes, uncovered.
Remove from heat.
In small bowl, combine wheat germ and Parmesan cheese.
Arrange alternate layers of meat sauce and eggplant slices in prepared casserole; beginning and ending with meat sauce.
Sprinkle mixture of wheat germ and Parmesan cheese over each layer of meat sauce, except bottom.
Bake in preheated oven, on middle rack, uncovered for 45 minutes; or until eggplant is tender.
Remove casserole from oven and allow to stand for 10 minutes before serving.
Lightly oil a two quart casserole; set aside.
Wash and peel the eggplant.
Cut into slices, cross wise, about one half inch thick.
Add two tablespoons oil to a large skillet and place over medium heat.
Add eggplant slices, a few at a time, and brown quickly on both sides.
Remove to a platter as eggplant slices brown, adding more oil to skillet as needed.
Using the same skillet, add 1 tablespoon oil.
Stir in chopped green pepper and onion; saute over low heat, stirring constantly, until tender, about 5 minutes.
Stir in ground beef or lamb and cook over medium heat, stirring constantly, until lightly browned; or just until no pink shows.
Pour excess fat from meat and vegetable mixture.
Return skillet to low heat and add tomatoes and tomato puree.
Stir in basil, thyme, salt, and pepper.
Simmer mixture for about 10 to 15 minutes, uncovered.
Remove from heat.
In small bowl, combine wheat germ and Parmesan cheese.
Arrange alternate layers of meat sauce and eggplant slices in prepared casserole; beginning and ending with meat sauce.
Sprinkle mixture of wheat germ and Parmesan cheese over each layer of meat sauce, except bottom.
Bake in preheated oven, on middle rack, uncovered for 45 minutes; or until eggplant is tender.
Remove casserole from oven and allow to stand for 10 minutes before serving.
