Moussaka (eggplant-lamb Bake) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 Medium: eggplant,
1 tsp: Salt,
1/2 cup: All-purpose flour,
Vegetable oil,
2 tbsp: Butter or margarine,
1 lbs: Ground lamb,
1/2 cup: Chopped onion,
1 can: Tomato sauce, 8oz
1 cup: Dry red wine,
1 tbsp: Snipped parsley,
1/2 tsp: Salt,
1/4 tsp: Ground pepper,
1/4 tsp: Ground nutmeg,
1: Egg, beaten
1/2 cup: Parmesan cheese,
1/4 cup: Dry bread crumbs,
3 tbsp: Butter or margarine,
3 tbsp: Flour,
1/2 tsp: Salt,
1/4 tsp: Ground nutmeg,
1 3/4 cup: Milk,
2: Eggs,
1/4 cup: Parmesan cheese,
1/4 cup: Dry bread crumbs,
1/4 cup: Parmesan cheese,
Directions:
Pare eggplant; cut crosswise into 1/4-inch slices. Sprinkle slices
with 1 teaspoon salt. Coat with 1/2 cup flour; shake off excess. Heat
2 tablespoons oil. Fry several eggplant slices in hot oil until
golden brown. Repeat with remaining slices, adding more oil when
necessary; drain on paper towels.
Melt 2 tablespoons butter in 10-inch skillet. Cook and stir lamb and
onion in butter over medium heat until lamb is brown. Stir in tomato
sauce, wine, parsley, 1/2 teaspoon salt, the pepper and 1/4 teaspoon
nutmeg. Cook uncovered until half of the liquid is absorbed, about
20^? minutes. Stir in 1 beaten egg, 1/2 cup cheese and 1/4 cup bread
crumbs. Remove from heat. Heat oven to 375. Melt 3 tablespoons
butter in 2-quart saucepan. Stir in 3 tablespoons flour, 1/2 teaspoon
salt and 1/4 teaspoon nutmeg. Cook over low heat, stirring
constantly, until mixture is smooth and bubbly. Add milk, stirring
constantly until sauce boils. Beat 2 eggs slightly. Stir small amount
of hot milk mixture into eggs. Stir egg-milk mixture back into hot
mixture in pan. Stir in 1/4 cup cheese. Grease baking dish, 12x8x2
inches. Sprinkle 1/4 cup bread crumbs evenly in dish. Arrange half of
the eggplant slices in dish; cover with lamb mixture. Sprinkle with 2
tablespoons of the cheese; top with remaining eggplant slices. Pour
sauce over eggplant slices; sprinkle with remaining 2 tablespoons
cheese. Bake uncovered 45 minutes. Remove from oven; let stand
20 minutes before serving.
Source from luhu.jp
with 1 teaspoon salt. Coat with 1/2 cup flour; shake off excess. Heat
2 tablespoons oil. Fry several eggplant slices in hot oil until
golden brown. Repeat with remaining slices, adding more oil when
necessary; drain on paper towels.
Melt 2 tablespoons butter in 10-inch skillet. Cook and stir lamb and
onion in butter over medium heat until lamb is brown. Stir in tomato
sauce, wine, parsley, 1/2 teaspoon salt, the pepper and 1/4 teaspoon
nutmeg. Cook uncovered until half of the liquid is absorbed, about
20^? minutes. Stir in 1 beaten egg, 1/2 cup cheese and 1/4 cup bread
crumbs. Remove from heat. Heat oven to 375. Melt 3 tablespoons
butter in 2-quart saucepan. Stir in 3 tablespoons flour, 1/2 teaspoon
salt and 1/4 teaspoon nutmeg. Cook over low heat, stirring
constantly, until mixture is smooth and bubbly. Add milk, stirring
constantly until sauce boils. Beat 2 eggs slightly. Stir small amount
of hot milk mixture into eggs. Stir egg-milk mixture back into hot
mixture in pan. Stir in 1/4 cup cheese. Grease baking dish, 12x8x2
inches. Sprinkle 1/4 cup bread crumbs evenly in dish. Arrange half of
the eggplant slices in dish; cover with lamb mixture. Sprinkle with 2
tablespoons of the cheese; top with remaining eggplant slices. Pour
sauce over eggplant slices; sprinkle with remaining 2 tablespoons
cheese. Bake uncovered 45 minutes. Remove from oven; let stand
20 minutes before serving.
Source from luhu.jp
Tags
Main dish