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Eggplant/Zucchini Moussaka a la Greque Recipe

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This recipe for Eggplant/Zucchini Moussaka a la Greque, by , is from The Watson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Meg Burgin
Added: Saturday, February 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2# eggplant - sliced thin - I bake till it is somewhat dry.
1 T Cinnamon
1 T cumin seed
2# ground beef, chicken, lamb or lamb
1 large onion coarsely chopped
1 cup chopped celery
1 clove garlic, mashed
8 oz. can tomato paste
1 tsp. salt
Sauce:
1/2 stick margarine
4 T flour
1 can evporated milk
1 can chicken broth
2 eggs beaten
1/2# cottage cheese
1/2# ricotta cheese
1/2 tsp nutmeg
Melt margarine, stir in flour and nutmeg till bubbly.

Directions:
Directions:
Slice and saute eggplant in oil, or bake. Remove from pan and brown meat in same pan, remove. Saute onion, celery and garlic in drippings and return meat to pan adding tomato paste and cinnamon and simmer 5 minutes. Use non-stick spray in 11" X 16" baking dish. Layer eggplant and meat sauce alternatively in about 3 layers.
Stir in milk and stock, cook until thickened. Slowly add beaten eggs and cheeses.
Top dish with rich cheese sauce and bake @ 350' for 45 minutes. Cool 20 minutes before serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I love this easy buffet dish because the flavor improves when prepared in advance. I don't remember where I got it from. Reheat just before serving.

 

 

 

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