Moussaka

Amanda Hyatt

By
@Passion4Cooking

Great way to use summer eggplant.


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Comments:

Serves:

6-8

Cook:

45 Min

Ingredients

2 medium
eggplants, peeled and cut cut into 1/2 inch slices
1 lb
ground lamb or beef
1 c
onion
1/4 c
dry red wine
1/4 c
water
2 Tbsp
snipped parsley
1 Tbsp
tomato paste
1 tsp
salt
1 dash(es)
pepper
3/4 c
soft bread crumbs, one slice
1/2 c
parmesan cheese
2 large
beaten eggs
1/4 tsp
ground cinnamon
3 Tbsp
butter
3 Tbsp
all purpose flour
1/2 tsp
salt
1/8 tsp
nutmeg
1 dash(es)
pepper
1 1/2 c
milk
1 large
beaten egg
cooking oil

Directions Step-By-Step

1
Sprinkle eggplant slices with a little salt, set aside.
2
In skillet cook meat and onion until meat is brown; drain off excess fat. Stir in wine, water, parsley, tomato paste and 1 teaspoon of salt, and dash of pepper. Simmer until liquid is nearly evaporated, about 4 minutes. Cool slightly.
3
Stir half of the breadcrumbs, half of the cheese, the 2 eggs, and cinnamon until meat mixture, set aside.
4
In saucepan melt butter; stir in flour, the 1/2 teaspoon salt, nutmeg, and the dash of pepper. Add milk all at once; cook and stir until thickened and bubbly. Stir half of the sauce into the one beaten egg to temper. Return back to saucepan. Cook and stir over low heat for 2 minutes, set aside.
5
Brown eggplant sauces in a little hot oil. Sprinkle bottom of a 12x7 1/2x2 inch baking dish with remaining bread crumbs. Cover with half of the eggplant.
6
Spoon meat mixture over the eggplant layer. Arrange remaining eggplant atop; pour milk-egg sauce over all. Sprinkle with remaining 1/4 cup cheese. Bake, uncovered, at 350 till set, about 45 minutes.

About this Recipe

Course/Dish: Other Main Dishes