617628 Moussake (greek) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Eggplants,
1/2 lbs: Ground beef,
1 cup: Chopped onion,
1/4 cup: Burgundy wine,
1/4 cup: Water,
2 tbsp: Parsley flakes,
3 tbsp: Tomato paste,
1 tsp: Salt Dash pepper,
1/4 cup: Bread crumbs,
2: Beaten eggs,
1/4 cup: Grated sharp American cheese Dash cinnamon,
1/4 cup: Bread crumbs,
3 tbsp: Butter or margarine,
3 tbsp: Flour,
1 1/2 cup: Milk,
1/2 tsp: Salt Dash pepper Dash nutmeg,
1: Beaten egg,
1/4 cup: Shredded sharp American cheese,
Directions:
Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4
inch thick. Sprinkle with a little salt and set aside. In skillet,
brown meat and onion; drain off fat. Add wine, water, parsley, tomato
paste and 1 teaspoon salt and dash pepper. Simmer until liquid is
nearly absorbed. Cool. Stir in 1/4 cup bread crumbs and 2 beaten
eggs, the first 1/4 cup cheese and cinnamon. In sauce pan melt
butter, stir in flour and milk and stir until thickened. Add a little
of the hot sauce to the one beaten egg; return to hot mixture. Cook
over low heat 2 minutes, stirring constantly. Brown eggplant slices
on both sides in a little hot oil. Sprinkle bottom of 12 x 7 1/2 x 2
inch baking dish with remaining bread crumbs. Cover with layer of
eggplant slices; spoon on all meat mixture. Arrange remaining
eggplant over meat. Pour milk-egg sauce over top with remaining 1/4
cup shredded cheese. Bake in over for about 45 minutes. Serve hot with
spaghetti sauce and Greek salad.
Source from luhu.jp
inch thick. Sprinkle with a little salt and set aside. In skillet,
brown meat and onion; drain off fat. Add wine, water, parsley, tomato
paste and 1 teaspoon salt and dash pepper. Simmer until liquid is
nearly absorbed. Cool. Stir in 1/4 cup bread crumbs and 2 beaten
eggs, the first 1/4 cup cheese and cinnamon. In sauce pan melt
butter, stir in flour and milk and stir until thickened. Add a little
of the hot sauce to the one beaten egg; return to hot mixture. Cook
over low heat 2 minutes, stirring constantly. Brown eggplant slices
on both sides in a little hot oil. Sprinkle bottom of 12 x 7 1/2 x 2
inch baking dish with remaining bread crumbs. Cover with layer of
eggplant slices; spoon on all meat mixture. Arrange remaining
eggplant over meat. Pour milk-egg sauce over top with remaining 1/4
cup shredded cheese. Bake in over for about 45 minutes. Serve hot with
spaghetti sauce and Greek salad.
Source from luhu.jp