617628 moussake (greek)

Categories
Greek
Vegetables
Yield
6 servings
MeasureIngredient
2 mediums Eggplants
½ pounds Ground beef
1 cup Chopped onion
¼ cup Burgundy wine
¼ cup Water
2 tablespoons Parsley flakes
3 tablespoons Tomato paste
1 teaspoon Salt Dash pepper
¼ cup Bread crumbs
Beaten eggs
¼ cup Grated sharp American cheese Dash cinnamon
¼ cup Bread crumbs
3 tablespoons Butter or margarine
3 tablespoons Flour
1½ cup Milk
½ teaspoon Salt Dash pepper Dash nutmeg
Beaten egg
¼ cup Shredded sharp American cheese

Oven temperature - 350 degrees. Pare eggplants; cut into slices ¼ 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 ¼ cup bread crumbs and 2 beaten eggs, the first ¼ 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 7½ 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 ¼ cup shredded cheese. Bake in over for about 45 minutes.

Serve hot with spaghetti sauce and Greek salad.

Submitted By BARRY WEINSTEIN On 03-04-95

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