Moussaka
Moussaka
Ingredients/Components
- cinnamon - 1/4 tsp
- milk - 2 c
- butter or margarine - 1/4 c
- cooking oil - 1/4 c
- beaten egg - 1 item
- beaten eggs - 3 item
- chopped onion - 1 c
- Parmesan cheese - 1/2 c
- can tomato sauce - 1 oz
- oregano - 1/4 tsp
- parsley - 2 Tbsp
- minced garlic - 1 item
- red wine optional - 3/4 c
- ground beef or lamb - 2 lb
- large eggplants, peeled and cut into 1/2-inch slices - 2 item
How to make moussaka:
Brush eggplant slices with oil and sprinkle with salt. In a large skillet, brown eggplant. Drain and set aside. In same skillet, cook meat, onion and garlic until meat is brown; drain. Stir in tomato sauce, wine (if used), parsley, oregano, the 1/4 teaspoon cinnamon and 1 teaspoon salt. Simmer for 1 minute. Gradually stir into the beaten egg.Meanwhile, in a saucepan, melt butter; stir in flour, 1 teaspoon salt and a dash of pepper. Add milk, all at once; cook and stir until thickened. Gradually stir into the 3 beaten eggs. In 13 x 9 x 2-inch pan, arrange half the eggplant. Pour the meat mixture over; top with remaining eggplant. Pour milk mixture over all. Bake at 325° for 40 to 45 minutes.
Recipe categories: Vegetables, Main dish, Casseroles.
Rating:
Related ingredients:
milk, flour, stick oleo, melted, ground allspice, medium potatoes, bacon drippings, brussels sprouts, can beets, cans cut green beans, butter or bacon fat
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