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Moussaka Recipe

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This recipe for Moussaka, by , is from The Zimmermann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Courtney Coleman
Added: Monday, October 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c. minced onion, 6 Tbs. olive oil, 5 minced garlic cloves, 6 c. chopped roast lamb or mutton, 4 c. canned tomatoes, drained, 1 1/2 c. red wine, 1 c. chopped parsley, 1 Tbs. oregano, 1/2 tsp. cinnamon, 2 bayleaves, salt and pepper to taste, 2-3 eggplant, 6-8 potatoes, peeled, 6 c. bechamel (white) sauce.

Directions:
Directions:
Slice and roast the eggplant after salting and drizzling with olive oil. Heat oil in a large sauce pan and cook the onion and garlic until soft,and add the lamb, tomatoes, wine, parsley, oregano, cinnamon, and bay leaf. Simmer for 1 hour. Slice the potatoes thinly. Grease a large lasagne pan with olive oil. Start with layer of potato on the bottom of the pan then continue to add layers of lamb mixture, eggplant, and potatoes, finishing with the potatoes. Make sure that the ingredients are 1/2 to 1 inch below the rim of the pan. Spread enough bechamel sauce on top to cover. At this point you can wrap it and freeze it for up to a month. Dot top with butter liberally and sprinkle with breadcrumbs and bake at 350 for 1 1/2 hours or until bubbly and brown.

Personal Notes:
Personal Notes:
I make this recipe and divide it among several smaller cassarole dishes and freeze them. Uncle Court

 

 

 

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