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Moussaka #2

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Ingredients/Components

milk - 1 c
eggs, separated - 3 item
stick butter - 1 item
grated Parmesan cheese - 1 item
ground meat
salt and pepper - 1 item
olive oil - 1/2 c
thyme - 1/2 tsp
dried parsley - 3 Tbsp
onions, chopped fine - 2 item
eggplant - 3 item
small cans tomato paste - 2 item
Progresso bread crumbs - 1 item
coarsely grated Swiss cheese - 1 lb

How to make moussaka #2:

Slice the eggplant, rind and all, 1/4 inch thick. Salt thoroughly each slice and set aside in large bowl for 20 minutes (this is to remove the poison).

Brown the onion in butter. Add the beef and saute until brown. Season with 1 1/2 teaspoons salt, pepper and thyme. Add the tomato paste. Rinse and drain the eggplant. Saute the slices until golden in the olive oil (do not substitute). Butter and cover a 4-quart casserole with bread crumbs.

Beat the egg whites stiff and fold into the meat mixture, then add 3 tablespoons bread crumbs and mix well. Re-taste for seasoning. Beat the egg yolk with milk and Swiss cheese.

Layer in casserole, first layer of eggplant, then meat mixture, then cheese mixture, being sure top layer is cheese mixture. Sprinkle over this Progresso bread crumbs and top with Parmesan cheese and parsley. Bake in 350° oven for 30 minutes. Serves 8. Freezes well.

Recipe categories: Main dish, Casseroles, Ground beef.

Rating:

Average rating: 4, total votes: 4

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