Moussaka (eggplant and lamb casserole)

4 servings

Ingredients

Quantity Ingredient
7 Pat dwigans
2 mediums Egg plants about 2 lbs
Total
Cooking oil
1 large Onion -- chopped
1 pounds Chopped lamb or beef
¼ cup Fresh parsley -- minced
½ cup Red wine
2 tablespoons Tomato paste
1 teaspoon Cinnamon
Salt and pepper to taste
3 tablespoons Butter
3 tablespoons Flour
2 cups Milk
2 larges Eggs -- slightly beaten
1 cup Cottage or ricotta cheese
1 cup Parmesan cheese
1 cup Breadcrumbs

Directions

Peel and slice the eggplant. In a large fryng pan, saute the slices in oil and set them aside. Then cook the onion in the frying pan unti tender. Add the chopped beef and cook until brown. Add the parsley, wine, tomato paste, cinnamon, salt and pepper. Co About ½ hour. In a saucepan, melt the butter and then add the flour, stirring until all the flour is absorbed. Remove from the heat and let it cool slightly. Then gradually addthe milk, stirring constantly. Return it to low heat and stir until the sauc Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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