Moussaka Recipe
Moussaka is one of the dishes I am known for! The flavors of lamb, onion, tomatoes, cheese and seasonings blend to make this Moussaka yummy! Just check out the recipe of the rich tasting and flavorsome Moussaka.
Ingredients
| Ground lamb | 1 pound | |
| Onion | 1 Medium, chopped | |
| Snipped parsley | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| Tomatoes | 16 Ounce, drained | |
| 1/4 cup dry red wine or water | ||
| Eggplant | 1 Medium | |
| Eggs | 2 | |
| Milk | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
In fry pan, brown lamb; drain.
Add onion, parsley, salt, pepper, nutmeg, tomatoes and wine.
Peel eggplant and slice crosswise into 1/4 inch thick slices.
Arrange half of eggplant slices in bottom of 8 inch square pan or 1 1/2 quart shallow casserole.
Top with half of meat mixture, remaining eggplant slices and remaining meat.
Bake at 375°F 40 minutes until eggplant is tender.
Beat eggs and milk together; pour over partially baked casserole.
Sprinkle with cheese.
Bake 10 to 15 minutes longer until egg mixture is set.
Let stand about 10 minutes before serving; cut into squares.
Add onion, parsley, salt, pepper, nutmeg, tomatoes and wine.
Peel eggplant and slice crosswise into 1/4 inch thick slices.
Arrange half of eggplant slices in bottom of 8 inch square pan or 1 1/2 quart shallow casserole.
Top with half of meat mixture, remaining eggplant slices and remaining meat.
Bake at 375°F 40 minutes until eggplant is tender.
Beat eggs and milk together; pour over partially baked casserole.
Sprinkle with cheese.
Bake 10 to 15 minutes longer until egg mixture is set.
Let stand about 10 minutes before serving; cut into squares.
Chef
