617628 moussake (greek)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | 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 |
| 1 | Beaten egg | |
| ¼ | cup | Shredded sharp American cheese |
Directions
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