Moussaka #2

Yield: 12 Servings

Measure Ingredient
2 tablespoons Butter or margarine
1 cup Finely chopped onion
1½ pounds Ground chuck of lamb
1 \N Clove garlic
½ teaspoon Dried oregano leaves
½ teaspoon Cinnamon
1 teaspoon Salt
1 dash Pepper
2 cans (8-oz) tomato sauce
2 \N Eggplants; 1-lb each
½ cup Butter; melted
½ cup Parmesan cheese
½ cup Grated cheddar cheese
2 tablespoons Dry bread crumbs
2 tablespoons Butter
2 tablespoons Flour
½ teaspoon Salt
1 dash Pepper
2 cups Milk
2 \N Eggs


Melt butter in 3-½ quart Dutch oven. Saute onion, lamb & garlic, stirring until brown (10 minutes). Add herbs, spices & tomato sauce. Bring to a boil, stirring. Reduce heat & simmer uncovered ½ hour. Halve unpared eggplant & slice crosswise ½-inch thick. Place in bottom of broiler pan.

Sprinkle lightly with melted butter. Broil, 4 inches from heat, 4 minutes per side or until golden. Make cream sauce (see part 2). Preheat oven to 350. To assemble casserole: in bottom of shallow 2-quart baking dish layer half the eggplane, overlapping slightly. Sprinkle with 2 Tbs each grated Parmesan & Cheddar cheeses. Stir bread crumbs into meat sauce. Spoon evenly over eggplant. Sprinkle with 2 Tbs each Parmesan & Cheddar cheeses. Layer rest of eggplant, overlapping as before. Pour cream sauce over all.

Sprinkle top with remaining cheeses. Bake 35-40 minutes or until golden brown & top is set. If desired, brown a little more on top under broiler for 1 minute. Cool slightly before serving. Cut into squares. Makes 12 servings. Cream sauce: In medium saucepan, melt butter. Remove from heat & stir in flour, salt & pepper. Add milk gradually. Bring to a boil, sitrring, until mixture is thickened. Remove from heat. In small bowl, beat eggs with wire whisk. Beat in some hot cream sauce mixture. Return mixture to saucepan. Mix well & set aside.



From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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