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

Moussaka

  • Recipe Submitted by on

Category: Greek, Vegetables

 Ingredients List

  • 2 md Eggplants
  • 1/2 lb Ground beef
  • 1 c Chopped onion
  • 1/4 c Burgundy wine
  • 1/4 c Water
  • 2 tb Parsley flakes
  • 3 tb Tomato paste
  • 1 ts Salt
  • -Dash pepper
  • 1/4 c Bread crumbs
  • 2 Beaten eggs
  • 1/4 c Grated sharp American
  • -cheese
  • -Dash cinnamon
  • 1/4 c Bread crumbs
  • 3 tb Butter or margarine
  • 3 tb Flour
  • 1 1/2 c Milk
  • 1/2 ts Salt
  • -Dash pepper
  • -Dash nutmeg
  • 1 Beaten egg
  • 1/4 c Shredded sharp American
  • -cheese

 Directions

Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4 inch
thick. Sprinkle with a little salt and set aside. In skillet, brown meat
and onion; drain off fat. Add wine, water, parsley, tomato paste and 1
teaspoon salt and dash pepper. Simmer until liquid is nearly absorbed.
Cool. Stir in 1/4 cup bread crumbs and 2 beaten eggs, the first 1/4 cup
cheese and cinnamon. In sauce pan melt butter, stir in flour and milk and
stir until thickened. Add a little of the hot sauce to the one beaten egg;
return to hot mixture. Cook over low heat 2 minutes, stirring constantly.
Brown eggplant slices on both sides in a little hot oil. Sprinkle bottom of
12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with
layer of eggplant slices; spoon on all meat mixture. Arrange remaining
eggplant over meat. Pour milk-egg sauce over top with remaining 1/4 cup
shredded cheese. Bake in over for about 45 minutes. Serve hot with
spaghetti sauce and Greek salad.

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