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Greek eggplant moussaka

Greek eggplant moussaka

Greek eggplant moussaka
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CookItEasy.net
CookItEasy.net
Greek eggplant moussaka photo 1
Greek eggplant moussaka photo 2
Greek eggplant moussaka photo 3

Ingredients/Components

  • eggs - 2 item
  • milk - 2 c
  • salt - 1/2 tsp
  • flour - 2 Tbsp
  • butter - 2 Tbsp
  • water - 3 Tbsp
  • allspice - 1 tsp
  • pepper - 1/4 tsp
  • grated Parmesan cheese - 1/2 c
  • dash of pepper - 1 item
  • salt and pepper to taste - 1 item
  • can tomato paste - 1 oz
  • chopped parsley - 2 Tbsp
  • lean ground beef
  • Parmesan cheese, grated - 1/2 c
  • dry bread crumbs - 6 Tbsp
  • each - 2 eggplants
  • medium onions, chopped - 2 item
  • Moussaka Sauce follows - 1 item
  • Sprinkle both sides with salt

How to make greek eggplant moussaka:

Peel eggplants; slice into rounds 1/2-inch thick. Sprinkle both sides with salt. Place in a deep bowl. Cover with cold water. Place plate on top to keep slices submerged. Let stand 1 hour. When ready to use, rinse and drain. Saute meat in butter until color is gone. Add onion; cook until soft. Drain off fat. Mix in tomato sauce, water, parsley, all spice and pepper. Simmer, uncovered, until liquid is absorbed. Cool 30 minutes. Beat eggs to a froth. Stir into meat. Add Parmesan cheese, 3 tablespoons bread crumbs, salt and pepper. Butter a 13 x 9 x 2-inch dish. Sprinkle remaining bread crumbs on bottom of dish. Arrange 1/3 eggplant slices over crumbs. Cover with meat mixture. Add another layer of eggplant slices, then rest of meat. Top with eggplant slices. Pour Moussaka Sauce over all. Bake 1 hour at 375° or until set. Remove from oven; let stand 10 minutes.Moussaka Sauce:1/4 c. butter2 Tbsp. flour2 c. milk4 eggs1/2 c. Parmesan cheese, grated1/2 tsp. salt dash of pepper Melt butter in a saucepan over medium heat. Stir in flour until absorbed. Remove from heat. Slowly stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Beat eggs for 5 minutes. Add a small amount of sauce to eggs. Stir egg mixture back into sauce. Add remaining ingredients. Use in casserole as directed.

Recipe categories: Vegetables, Main dish, One Dish meal.

Rating:
Greek eggplant moussaka
3.6
Average rating: 3.6 of 5, total votes: 8
Cook. Time: PT1H15M
Total Time: PT1H15M


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sugar, eggs, milk, sour cream, salt, brown sugar, cornstarch, frozen peas, medium head cabbage
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