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Moussaka

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Ingredients/Components

cinnamon - 1 item
eggs - 5 item
milk - 8 c
flour - 1 item
butter - 1 item
oil - 1 item
Parmesan cheese - 1 item
ground beef - 2 lb
salt and pepper - 1 item
tomato juice - 1 item
red wine - 1 item
onion - 1 item
green peppers - 1 item
Cheddar cheese - 1 item
to 5 eggplants - 4 item
Bechamel Sauce - 1 item

How to make moussaka:

This dish is a combination of 3 parts that we must prepare separately.

Eggplants: Wash and cut in round slices, spreading with oil. Add to medium saucepan or baking pan. Bake at 350° for 20 to 25 minutes.

Hamburger Meat: Saute onion (sliced) in oil, adding beef, 1/2 green pepper (diced fine) and 1 cup tomato juice (from a can of sliced tomatoes). Add salt and pepper and pinch of cinnamon. After the mixture has been cooked slowly for 3/4 of an hour (approximately), add 1 glass of red wine. Simmer covered. Add 1 slightly beaten egg and Parmesan cheese, stirring well.

Bechamel Sauce: Place 2 parts butter in a casserole and 2 tablespoonfuls of flour (at spoon level for soup-size spoons). Mix until smooth. Add milk to butter and flour, stirring continually on low heat until thick, 10 to 15 minutes. Add salt, pepper and 4 egg yolks, stirring together. Add 1 cup of the Cheddar cheese; layer eggplant, then hamburger, then eggplant, ending with Bechamel Sauce. Add Parmesan cheese (grated) on top. Bake at 350° for 45 minutes. Cut and serve when cold.

Recipe categories: Vegetables, Main dish, Casseroles.

Rating:

Average rating: 3, total votes: 4

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