Moussaka Recipe

Summary

CuisineGreekCourseSide Dish
MethodBakedInterest GroupClassic

Ingredients

 
2 medium eggplants
 
1/2 lb. ground beef
 
1/2 lb. ground lamb
 
1 large onion chopped
 
1/3 cup tomato paste
 
1/4 cup snipped parsley
 
1/2 cup dry red wine
 
1/4 cup water
 
2 beaten eggs
 
1/4 cup grated parmesan cheese
 
1/4 cup fine dry bread crumbs
 
3/4 teaspoon salt
 
1/2 teaspoon ground cinnamon
 
1/8 teaspoon pepper
 
1/8 teaspoon (or to taste) oregano
 
2 tablespoons fine dry bread crumbs

Directions

Peel eggplant and cut crosswise in 3/4 slices.
Sprinkle with salt and set aside.
In skillet, brown meats and onion in melted fat; drain off fat and add next four ingredients; simmer, uncovered, for five minutes.
Cool.
Stir in remaining ingredients (except the last 2 tbsp.crumbs) and set aside.
Lightly brush eggplant with oil and brown in skillet.
Drain on paper towels.
Grease a 13x9" baking dish and sprinkle the 2 tbsp.crumbs over bottom.
Layer with half the eggplant, then half the meat sauce.
Repeat.
Cover with egg-lemon sauce and bake at 350° for 45 minutes uncovered; then covered for 15 minutes more.

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