Side Pannel
Moussaka
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
