Moussaka (baked eggplant with potatoes)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggplant |
| Salt | ||
| 3 | Potatoes | |
| Olive oil | ||
| 2 | larges | Onions; chopped |
| 1 | pounds | Ground beef |
| 6 | tablespoons | Butter; melted, divided |
| ½ | cup | Parsley; chopped |
| 1 | cup | Tomato sauce |
| ¼ | cup | Breadcrumbs |
| ⅓ | cup | All-purpose flour |
| 2 | cups | Milk |
| 2 | Eggs; separated | |
| ¼ | cup | Romano cheese; grated |
| dash | Nutmeg; ground | |
Directions
Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices in olive oil. Drain on paper towels and set aside.
Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes.
Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant.
Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly.
Beat egg yolks, and combine with cheese and nutmeg; add to sauce.
Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown.
SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.