• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Moussaka

  • Recipe Submitted by on

Category: Lamb/Sheep, Main Dish

 Ingredients List

  • 3 tb Olive oil
  • 1 Onion; chopped
  • 1 Clove garlic
  • 2 c Spoon Lamb Master Recipe;
  • -cut in 1/2" cubes
  • 1/2 c Lamb stock from Master
  • -Recipe
  • Salt and pepper; to taste
  • 15 oz Canned tomatoes; diced and
  • -drained
  • 1 ts Sugar
  • 2 1/3 tb All-purpose flour
  • 8 oz Eggplant; sliced 1/4" thick
  • 2 tb Butter
  • 1 c Milk; heated
  • 1 c Swiss cheese; shredded
  • 2 Egg yolks; lightly beaten

 Directions

THIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE

Preheat oven to 375F. In a skillet, heat 1 tablespoon oil. Saute onion and
garlic gently until golden, 5-6 minutes. Add lamb and stock, season to
taste, and blend in 1 tablespoon flour. Cook gently for a few minutes,
stirring, until thickened. Spoon into greased 2-quart baking dish. Cover
with tomatoes, sugar, and salt and pepper.

Rinse and dry skillet. Add 1 tablespoon oil, and cook eggplant slices on
both sides until limp and starting to brown, about 5 minutes, adding more
oil if required. Cover meat with eggplant slices.

In saucepan, heat butter and stir in remaining 2 tablespoons flour. Add hot
milk. Season well with salt and pepper. Stir over low heat for 3-4 minutes.
Remove from heat. Add 3/4 cup shredded cheese. Let cool a little and stir
in egg yolks. Pour this sauce over eggplant. Sprinkle with remaining cheese
and bake for 40 minutes, until golden brown.

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