Moussaka #5

Yield: 8 servings

Measure Ingredient
2 tablespoons Butter or margarine
1 cup Onion, chopped
1½ pounds Ground chuck or lamb
1 Clove garlic, minced
1 teaspoon Oregano
1 teaspoon Basil or more
2 Eggplants, unpeeled
½ cup Melted butter or margerine
2 tablespoons Butter or margerine
¾ teaspoon Cinnamon
1 teaspoon Salt
⅛ teaspoon Pepper, to taste
16 ounces Tomato sauce
2 tablespoons Dry bread crumbs
⅛ teaspoon Salt & pepper
2 tablespoons Flour

MEAT SAUCE

EGGPLANT

CREAM SAUCE

MEAT SAUCE Melt butter, saute onion, meat & garlic, stirring until brown. Add herbs & spices and tomato sauce; bring to a boil. Reduce heat, simmer, uncovered, about 30 min. Just before assembling casserole, mix bread crumbs into sauce. EGGPLANT - Halve eggplants lengthwise. Cut each half across into ½" slices. Place slices in bottom of broiler pan. Sprinkle with salt & pepper and brush with butter. Broil 4 inches from heat four minute on each side. CREAM SAUCE -Melt butter & stir in flour, salt & pepper. Add millk gradually. Bring to a boil, stirring until thick. Remove from heat.

Beat a small amount of cream mixture into eggs. Blend egg mixture into remaining sauce. Mix well and set aside. TO ASSEMBLE - In a 2 qt. shallow baking dish, layer half of the eggplant, overlapping slightly. Sprinkle w/2 tb of the combined cheeses. Pour meat sauce of eggplant. Sprinkle w/2 more tb of cheese. Layer remaining eggplant over top. Pour cream sauce over all. Sprinkle w/remaining cheeses.

Bake @350 until brown and top is set, approx. 35-40 min. This sounds more complicated than it is, and makes a great party dish, as it is very "forgiving" - eggplant haters won't even know what they're eating!

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