Moussaka Recipe
Would you like to try a delicious Moussaka recipe? No other ingredient will make Moussaka taste so yummy than Eggplant Eggs. Serve this tasty Side Dish as often as you like! The Greek Moussaka has an unique characteristic of addicting you to it on the first bite. I shall look forward to your comments on this recipe.
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.
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.
