Moussaka Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Eggplants, peeled
Salt,
1/2 lbs: Ground beef,
1/2 lbs: Ground lamb,
2 medium: Onions, chopped
6 ounce: Tomato paste,
1/2 cup: Parsley, fresh, chopped
1/2 cup: Wine, dry red
1/2 cup: Water,
2: Eggs,
1/4 cup: Cheese, Parmesan, PLUS
2 tbsp: Cheese, Parmesan, divided
1/2 cup: Breadcrumbs, soft, divided
1 tsp: Salt,
1/2 tsp: Cinnamon, ground
1/4 tsp: Pepper,
ds Nutmeg, ground
Oil, vegetable
2 tbsp: Butter (or marg.), melted
SAUCE
2 1/4 cup: Butter, or marg.
1/4 cup: Flour, all-purpose
1/4 tsp: Salt,
ds Pepper,
1/4 tsp: Nutmeg, ground
2 cup: Milk,
2: Egg yolks, beaten
2 tbsp: Lemon juice,
Directions:
Cut eggplant into 1/2" thick slices; sprinkle both sides with salt.
Place in a bowl, and set aside. Brown meat in a large skillet; add
onion and cook until tender. Stir in tomato paste, parsley, wine,
and water; simmer 3 to 5 minutes, uncovered. Remove from heat, and
let cool slightly. Combine eggs and 1/4 cup Parmesan cheese; beat
well. Add to meat mixture. Stir in 1/4 cup breadcrumbs, 1 teaspoon
salt, cinnamon, pepper, and nutmeg. Drain eggplant slices; pat dry
with absorbent paper. Fry in vegetable oil until lightly browned on
both sides; drain on absorbent paper. Sprinkle 2 tablespoons
breadcrumbs in a greased 13x9x2" baking pan. Top with eggplant; cover
with meat mixture. Top with sauce. Cover with foil, and bake at 350
degrees for 45 minutes. Combine butter, 2 tablespoons Parmesan
cheese, and remain g 1/4 cup breadcrumbs; sprinkle over casserole.
Bake 20 additional minutes, uncovered, until golden brown. Sauce:
Melt butter in a heavy saucepan. Combine flour, salt, pepper, and
nutmeg; add to butter, stirring until smooth. Gradually add milk,
and cook over medium heat, stirring constantly, until thickened and
bubbly. Reduce heat to low. Stir some of hot mixture into yolks; add
to remaining sauce mixture, stirring constantly, and cook 2 minutes.
Remove from heat; stir in lemon juice. Cover until needed.
Source from luhu.jp
Place in a bowl, and set aside. Brown meat in a large skillet; add
onion and cook until tender. Stir in tomato paste, parsley, wine,
and water; simmer 3 to 5 minutes, uncovered. Remove from heat, and
let cool slightly. Combine eggs and 1/4 cup Parmesan cheese; beat
well. Add to meat mixture. Stir in 1/4 cup breadcrumbs, 1 teaspoon
salt, cinnamon, pepper, and nutmeg. Drain eggplant slices; pat dry
with absorbent paper. Fry in vegetable oil until lightly browned on
both sides; drain on absorbent paper. Sprinkle 2 tablespoons
breadcrumbs in a greased 13x9x2" baking pan. Top with eggplant; cover
with meat mixture. Top with sauce. Cover with foil, and bake at 350
degrees for 45 minutes. Combine butter, 2 tablespoons Parmesan
cheese, and remain g 1/4 cup breadcrumbs; sprinkle over casserole.
Bake 20 additional minutes, uncovered, until golden brown. Sauce:
Melt butter in a heavy saucepan. Combine flour, salt, pepper, and
nutmeg; add to butter, stirring until smooth. Gradually add milk,
and cook over medium heat, stirring constantly, until thickened and
bubbly. Reduce heat to low. Stir some of hot mixture into yolks; add
to remaining sauce mixture, stirring constantly, and cook 2 minutes.
Remove from heat; stir in lemon juice. Cover until needed.
Source from luhu.jp
Tags
Casseroles