Moussaka a la Grecque
- 2 eggplants, about 1 pound each, peeled and cut into 1/2 inch thick slices place eggplant in 12 x 16 inch baking pan and cover pan tightly with foil. cook in a 400 oven for 20 to 25 minutes or until eggplant is soft.
- sauce: 3 onions, chopped
- 3 cloves garlic, minced
- 2 t. oil
- 2 lbs. lean ground beef or ground lamb
- 1 can stewed tomatoes, chopped, undrained, 1 lb.
- 1 can tomato sauce, 8 oz
- 4 t. chopped parsley
- salt and pepper to taste
and sauté until meat loses its pinkness. Add remaining ingredients and cook
sauce for 5 minutes.
1 lb. ricotta cheese
1/2 lb. cream cheese
Beat together ricotta, cream cheese and eggs until blended.
3/4 cup bread crumbs
3/4 cup grated Parmesan cheese
Mix bread crumbs and Parmesan cheese
To assemble: In a 9 x 13 inch porcelain baker, spread a little sauce. Layer 1/2
of the eggplant slices, 1/2 of the sauce and 1/3 of the crumb mixture. Repeat
with remaining eggplant, sauce and 1/3 of the crumb mixture. Spread Cream
Topping on top and remaining crumbs over all. Bake at 350 until piping hot and
crumbs are lightly browned, about 35 minutes. Serves 8
Note: Entire dish can be prepared 1 day earlier and stored in refrigerator. Heat
The main difference between the Greek and Turkish versions of Moussaka is the
cream layer on top. Baking the eggplant, instead of frying it saves thousands of
Source: Renny Darling