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