Moussaka For A Crowd Recipe
There hasn't been an occasion when this Moussakafor a Crowd recipe didn't receive rave reviews. No other ingredient will make Moussakafor a Crowd taste so yummy than Beef. Moussakafor a Crowd as a Main Dish never fails to impress. Make this Moussakafor a Crowd popular amongst your friends and let them know how good it tastes.
Ingredients
2 large eggplants 2
1 tsp salt 5 mL
1/4 cup olive oil 50 mL
3 cups chopped onions 750 mL
2 lb lean ground beef 1kg
1/2 cup dry red wine or beef stock 125 mL
1/4 cup tomato paste 50 mL
1/2 tsp cinnamon 2 mL
1/4 tsp pepper 1 mL
1/2 cup minced fresh parsley 125 mL
1 cup fresh bread crumbs 250 mL
1 cup freshly grated Parmesan cheese 250 mL
1/4 cup butter 50 mL
1/3 cup all-purpose flour 75 mL
4 cups milk 1L
4 eggs, lightly beaten 4
2 cups creamed cottage cheese 500 mL
1 tsp nutmeg 5 mL
Directions
Trim eggplants; cut lengthwise into 1/2 inch (1 cm) thick slices.
In colander, layer slices with salt; let stand for 30 minutes.
Rinse and pat dry.
In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown egg plant in batches, adding a little more oil as necessary; remove and set aside.
Pour remaining oil into skillet; cook onions over medium heat until softened, about 5 minutes.
Add beef and increase heat to high; cook, stirring to break up meat, until no longer pink.
Add wine, tomato paste, cinnamon and pepper; bring to boil.
Reduce heat and simmer for about 10 minutes or until thickened; stir in parsley.
Taste and adjust seasoning; set aside.
Sprinkle 13x 9 inch (3.5 L) baking dish lightly with some of the bread crumbs.
Cover with half of the eggplant, meat sauce, bread crumbs and Parmesan cheese.
Repeal: with remaining eggplant, meat sauce, bread crumbs and Parmesan.
(Recipe can be prepared to this point and frozen.
Thaw before continuing.) In heavy saucepan, melt butter over medium heat; cook flour, stirring, for about 3 minutes without browning.
Gradually whisk in milk to make smooth sauce; let cool slightly.
Stir in eggs, cottage cheese and nutmeg; spoon over eggplant mixture.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 1 day.) Bake in 375 °F (190°C) oven for about 1 hour or until top is golden and moussaka is heated through and bubbling.
Let stand for about 10 minutes before cutting into squares.
In colander, layer slices with salt; let stand for 30 minutes.
Rinse and pat dry.
In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown egg plant in batches, adding a little more oil as necessary; remove and set aside.
Pour remaining oil into skillet; cook onions over medium heat until softened, about 5 minutes.
Add beef and increase heat to high; cook, stirring to break up meat, until no longer pink.
Add wine, tomato paste, cinnamon and pepper; bring to boil.
Reduce heat and simmer for about 10 minutes or until thickened; stir in parsley.
Taste and adjust seasoning; set aside.
Sprinkle 13x 9 inch (3.5 L) baking dish lightly with some of the bread crumbs.
Cover with half of the eggplant, meat sauce, bread crumbs and Parmesan cheese.
Repeal: with remaining eggplant, meat sauce, bread crumbs and Parmesan.
(Recipe can be prepared to this point and frozen.
Thaw before continuing.) In heavy saucepan, melt butter over medium heat; cook flour, stirring, for about 3 minutes without browning.
Gradually whisk in milk to make smooth sauce; let cool slightly.
Stir in eggs, cottage cheese and nutmeg; spoon over eggplant mixture.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 1 day.) Bake in 375 °F (190°C) oven for about 1 hour or until top is golden and moussaka is heated through and bubbling.
Let stand for about 10 minutes before cutting into squares.
