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Moussaka

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Ingredients/Components

salt - 1 tsp
water - 1/2 c
nutmeg - 1/2 tsp
oil - 1 Tbsp
grated Parmesan cheese - 1/4 c
chopped onions - 1/2 c
can tomato sauce - 1 oz
oregano - 1 tsp
medium eggplant - 1 item
ground beef or lamb - 1 lb
tomato, peeled and chopped optional - 1 item
white sauce according to recipe - 1 item

How to make moussaka:

Cut eggplant in 1/2-inch thick slices. Place in skillet; add water and cover. Cook for 5 to 7 minutes or until almost tender. Drain well and set aside. Heat oil in same skillet and saute onion until tender. Add crumbled meat and cook until browned, stirring occasionally. Pour off excess fat and add tomato, tomato sauce and seasoning. Cook, stirring occasionally, until sauce is thickened.

Meanwhile, prepare white sauce as follows: combine 1 cup milk, 1 egg and 1/2 teaspoon salt; set aside. Melt 2 tablespoons margarine or butter in saucepan and stir in 2 tablespoons flour. Gradually add milk mixture. Cook and stir until thickened.

In greased 2-quart casserole layer half the eggplant, then half the meat mixture. Repeat. Spread white sauce evenly over top and sprinkle with cheese. Bake in 350° oven for 30 to 35 minutes or until it bubbles. Serves 4 to 6.

This is a Greek recipe and is delicious when served with a tossed salad with oil-lemon dressing and a platter of fresh fruits and homemade cookies.

Recipe categories: Vegetables, Main dish, Casseroles.

Rating:

4.6

Average rating: 4.6, total votes: 9

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