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Moussaka (eggplant)
- Ingredients
- 3 eggplants, 8 oz.can of tomato sauce
- 2 lb. ground lamb or beef, 1/4 stick butter
- 2 onions, 1 clove of garlic,
- 1/4 tsp. cinnamon, 1/4 tsp. nutmeg
- 1/2 tsp. fine herbs, 2 Tbsp. parsley
- 1/2 cup of red wine, olive oil
- 3 eggs, grated cheese
- Salt and pepper
- 4 cups of Bechamel sauce
- Directions
- Make 4 cups of Bechamel sauce.
- Peel and cut eggplant into 1/2" strips. Sprinkle with salt and set aside on paper towels to absorb moisture.
- Chop onions. Mince garlic. Separate eggs.
- Saute ground meat in remaining butter with salt, pepper, onion and garlic.
- Evenly brown meat, then add remaining nutmeg, cinnamon, fine herbs, parsley and tomato sauce.
- Stir, mix well, add wine and simmer for 20 minutes.
- Remove from heat. Add egg yolks and stir well. Set aside.
- Wipe salted eggplants.
- Oil skillet and quick fry eggplant over high heat.
- Lay eggplant on paper towels to drain and dry.
- In a greased 9"x13"x2" baking pan place a layer of eggplant and top with the meat mixture.
- Sprinkle with grated cheese.
- Repeat process until all eggplant and meat sauce is used.
- Cover with Bechamel sauce.
- Top lavishly with grated cheese.
- Bake at 350 degrees for 40 to 60 minutes.
- Cool, then cut into 3" squares.
