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Moussaka

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Ingredients/Components

cinnamon - 1/4 tsp
eggs - 2 item
salt - 1/2 tsp
flour
butter - 4 Tbsp
eggs, beaten - 2 item
melted butter - 4 Tbsp
Parmesan cheese - 1 c
dry red wine - 1/4 c
salt to taste - 1 item
tomato paste - 3 Tbsp
fresh ground pepper - 1 item
ground beef or ground turkey - 2 lb
milk, heated - 2 c
large onions, minced - 3 item
unseasoned bread crumbs - 1 item
parsley sprigs, minced - 1 item
to 3 medium size eggplant - 2 item
big pinch of nutmeg - 1 item

How to make moussaka:

White Sauce:4 heaping Tbsp. flour4 Tbsp. melted butter1/2 tsp. salt big pinch of nutmeg2 c. milk, heated2 eggs, beaten Brown meat in butter; add onions and cook approximately 10 minutes. Add tomato paste, wine, 1 handful parsley, cinnamon, salt and pepper. Simmer over low heat, stirring often until almost all liquid is gone. Let cool. When cool, stir in eggs. Peel eggplant and slice into 1/4-inch thick pieces. Saute eggplant slices in butter until lightly browned. Drain on paper towel.

Make White Sauce: Stir flour into butter; add salt, nutmeg and milk. Stir constantly until thickened. Cool and add eggs, beating constantly until smooth; do not let sauce get too thick.

Butter a 10 x 12-inch baking pan and sprinkle with bread crumbs. Place a layer of cooked eggplant slices on bottom of pan. Sprinkle with bread crumbs and Parmesan cheese. Layer meat mixture, more bread crumbs and cheese. Add another layer of eggplant, crumbs and cheese. Finally, cover with White Sauce and sprinkle with remaining cheese. The sauce will dribble down through the layers as Moussaka bakes. Bake at 375° for 45 to 60 minutes until golden, but not dark. Let sit 10 to 15 minutes before serving. Serve in squares lukewarm, but not hot. Serves 8.

Recipe categories: Vegetables, Main dish, Casseroles.

Rating:

3.2

Average rating: 3.2, total votes: 9

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