Side Pannel
Moussaka (Baked Eggplant with Potatoes)
Moussaka (Baked Eggplant with Potatoes)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles, Greek, Main Dish, Holiday
Ingredients List
- 2 lg Eggplant
- Salt
- 3 Potatoes
- Olive oil
- 2 lg Onions; chopped
- 1 lb Ground beef
- 6 tb Butter; melted, divided
- 1/2 c Parsley; chopped
- 1 c Tomato sauce
- 1/4 c Breadcrumbs
- 1/3 c All-purpose flour
- 2 c Milk
- 2 Eggs; separated
- 1/4 c Romano cheese; grated
- ds 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.
you by Nancy Coleman.
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.
you by Nancy Coleman.
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