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Moussaka Recipe |
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Ingredients 2 large eggplants, peeled and cut into 1/2-inch slices 1/4 cup cooking oil 2 pounds ground lamb or ground beef 1 cup chopped onion 1 clove garlic, minced 1 8-ounce can tomato sauce 2/3 cup dry red wine 2 tbsp snipped parsley 1 tsp salt 1/4 tsp dried oregano, crushed 1/4 tsp ground cinnamon 1 beaten egg 1/4 cup butter or margarine 1/4 cup all-purpose flour 1 tsp salt dash pepper 2 cups milk 3 beaten eggs 1/2 cup grated Parmesan cheese ground cinnamon Oven 325o
Method Brush both sides of eggplant slices with the oil; sprinkle lightly with some slat. In a large skillet brown eggplant slices about 1 1/2 minutes per side. Drain and set aside. In the same skillet cook ground lamb or beef, chopped onion, and garlic till meat is brown and onion is tender; drain off excess fat. Stir in tomato sauce, dry red wine, snipped parsley, the 1 teaspoon salt, oregano, and the 1/4 teaspoon cinnamon. Simmer, uncovered, for 10 minutes. Gradually stir the tomato-meat mixture into the 1 beaten egg.
Meanwhile, in a medium saucepan melt butter or margarine; stir in flour, 1 teaspoon salt, and pepper. Add milk all at once; cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Gradually stir the thickened milk mixture into the 3 beaten eggs. In a 13x9x2-inch baking dish arrange half of the browned eggplant slices. Pour all the tomato-meat mixture over; top with the remaining eggplant slices. Pour the hot milk-egg mixture over all. Top with Parmesan cheese and sprinkle with additional cinnamon. Bake in a 325o oven for 40 to 45 minutes. Top with additional parsley, if desired. Makes 8 to 10 servings.
Per serving(1/8 of servings): 597 g calories, 27 g Protein, 14 g carbohydrates, 46 g fat, 965 mg sodium
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