Side Pannel
Moussaka
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.
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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