Ingredients: |
Ingredients: Eggplant Layer
3 eggplants, peeled, cut lengthwise,1/2 in thick
1/4 C olive oil
salt
Meat Layer
1T butter
1 lb lean ground beef (or Lamb)
Salt pepper to taste
2 onions, chopped
1 clove garlic, minced
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. oregano
1/4 tsp. thyme
1/2 tsp. basil
2 T dried parsley
1/2 C rred wine
1C tomato sauce
1 egg
Béchamel Sauce
4 C milk
1/2 C butter
6 T flour
salt to taste
ground white pepper to taste
2 egg yolks (beaten)
2 egg whites Whipped with electric mixer)
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Directions: |
Directions:1.Lay eggplant slices on paper towels, salt lightly and set aside for 30 min to draw out moisture. Heat oil in a skillet under high heat quickly fry the eggplant until browned. Set aside on paper towels to drain
2. In a large skillet melt butter over medium heat and add ground beef,salt pepper, onions and garlic. After beef is browned add cinnamon,nutmeg, oregano, thyme,basil and parsley. Pour in tomato sauce and wine. Mix well and then simmer for 20 min. Allow to cool and then add beaten egg.
3. To make sauce scald milk in a sauce pan.Melt butter in a large skillet over med heat. Whish in flour until smooth. Lower heat then add milk gradually, whisking constantly until thickened . Mix in egg yolk and then the whipped egg whites.
4. Arrange a layer of eggplant in a 9x13 in greased baking dish.Cover with meat mixture then 1/2 C of parmesan cheese.Cover with another layer of eggplant and sprinkle another layer of cheese on top.Pour Bechamel sauce over all. Sprinkle with nutmeg and rest of the cheese.
5. Bake 1 hour at 350* |
This recipe for Moussaka is from