Beef Moussaka Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Ground beef,
1 Medium: onion, chopped
2 tbsp: Snipped parsley,
1 tsp: Salt,
1/4 tsp: Pepper,
1/8 tsp: Nutmeg,
1 can: Tomato sauce, 8oz
1/4 cup: Dry red wine,
1 Medium: eggplant,
1: Eggs,
3/4 cup: Milk,
1/2 tsp: Salt,
1/3 cup: Grated Parmesan cheese,
Directions:
Heat oven to 375. Cook and stir meat and onion in large skillet
until meat is brown. Drain off fat. Stir in parsley, 1 teaspoon salt,
the pepper, nutmeg, tomato sauce and wine; heat to boiling. Reduce
heat and simmer uncovered 5 minutes. Pare eggplant and cut into
1/2-inch slices. Arrange half the eggplant slices in ungreased baking
dish, 11 3/4x7 1/2x1 3/4 inches; top with remaining eggplant slices
and meat mixture. Cover with aluminum foil and bake until eggplant is
tender, about 40 minutes. Beat eggs, milk and 1/2 teaspoon salt; pour
over hot casserole and sprinkle with cheese. Bake uncovered until
custard is set, 10 to 15 minutes. Cool 10 minutes, then cut into
squares.
Source from luhu.jp
until meat is brown. Drain off fat. Stir in parsley, 1 teaspoon salt,
the pepper, nutmeg, tomato sauce and wine; heat to boiling. Reduce
heat and simmer uncovered 5 minutes. Pare eggplant and cut into
1/2-inch slices. Arrange half the eggplant slices in ungreased baking
dish, 11 3/4x7 1/2x1 3/4 inches; top with remaining eggplant slices
and meat mixture. Cover with aluminum foil and bake until eggplant is
tender, about 40 minutes. Beat eggs, milk and 1/2 teaspoon salt; pour
over hot casserole and sprinkle with cheese. Bake uncovered until
custard is set, 10 to 15 minutes. Cool 10 minutes, then cut into
squares.
Source from luhu.jp