Moussaka (baked Eggplant With Potatoes) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 large: Eggplant,
Salt,
3: Potatoes,
Olive oil,
2 large: Onions, chopped
1 lbs: Ground beef,
6 tbsp: Butter, melted, divided
1/2 cup: Parsley, chopped
1 cup: Tomato sauce,
1/4 cup: Breadcrumbs,
1/3 cup: All-purpose flour,
2 cup: Milk,
2: Eggs, separated
1/4 cup: Romano cheese, grated
ds Nutmeg, ground
Directions:
Slice eggplant and sprinkle with salt; set aside for 15 to 20
minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant
and potatoe slices in olive oil. Drain on paper towels and set aside.
Saute onion and ground beef in 2 tablespoons melted butter until
brown; add parsley and tomato sauce and simmer for 10 minutes.
Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a
layer of potatoes, eggplant, and meat mixture in pan; repeat layers,
ending with eggplant.
Combine remaining butter and flour; cook over low heat, stirring
constantly. Heat milk; gradually add to flour mixture, stirring
constantly. Cook over low heat until thick; cool slightly.
Beat egg yolks, and combine with cheese and nutmeg; add to sauce.
Beat egg whites until stiff and fold into sauce. Pour sauce over
eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or
until golden brown.
SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed
for you by Nancy Coleman.
Source from luhu.jp
minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant
and potatoe slices in olive oil. Drain on paper towels and set aside.
Saute onion and ground beef in 2 tablespoons melted butter until
brown; add parsley and tomato sauce and simmer for 10 minutes.
Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a
layer of potatoes, eggplant, and meat mixture in pan; repeat layers,
ending with eggplant.
Combine remaining butter and flour; cook over low heat, stirring
constantly. Heat milk; gradually add to flour mixture, stirring
constantly. Cook over low heat until thick; cool slightly.
Beat egg yolks, and combine with cheese and nutmeg; add to sauce.
Beat egg whites until stiff and fold into sauce. Pour sauce over
eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or
until golden brown.
SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed
for you by Nancy Coleman.
Source from luhu.jp