Moussaka Of Beef Recipe
Ingredients
| Lean ground beef | 1 Pound | |
| Onions | 3 Medium, chopped (Salad oil) | |
| Parsley | 1 Tablespoon, minced (Salad oil) | |
| Water | 1/3 Cup (16 tbs) (Salad oil) | |
| Tomato Paste | 1 Tablespoon (Salad oil) | |
| Salt | 2 Teaspoon (Salad oil) | |
| Pepper | 1/2 Teaspoon (Salad oil) | |
| 2 egg whites, stiffly beaten | ||
| Bread crumbs | 1/2 Cup (16 tbs) (Salad oil) | |
| 1 Ige. eggplant, sliced 1/4-in. thick | ||
| Butter/Margarine | 2 Tablespoon (Salad oil) | |
| Flour | 2 Tablespoon (Salad oil) | |
| Milk | 1 Cup (16 tbs) (Salad oil) | |
| Parmesan cheese | 1 Cup (16 tbs), grated (Salad oil) | |
Directions
Brown the beef in small amount of oil in a heavy skillet.
Stir in the onions, parsley, water, tomato paste, salt and pepper and simmer for 25 minutes, stirring occasionally.
Cool slightly.
Fold in egg whites and bread crumbs.
Brown the eggplant in small amount of oil in a skillet.
Place alternate layers of eggplant and beef mixture in a shallow casserole.
Melt the butter in a saucepan and blend in flour.
Stir in the milk and cook, stirring, until thickened.
Pour over casserole and sprinkle with cheese.
Bake in 350-degree oven for 30 minutes or until browned.
Stir in the onions, parsley, water, tomato paste, salt and pepper and simmer for 25 minutes, stirring occasionally.
Cool slightly.
Fold in egg whites and bread crumbs.
Brown the eggplant in small amount of oil in a skillet.
Place alternate layers of eggplant and beef mixture in a shallow casserole.
Melt the butter in a saucepan and blend in flour.
Stir in the milk and cook, stirring, until thickened.
Pour over casserole and sprinkle with cheese.
Bake in 350-degree oven for 30 minutes or until browned.
Chef
