Ingredients: |
Ingredients: ¼ cup olive oil
1 tablespoon butter
1 cup finely chopped onion
⅓ cup chopped parsley
2 cloves garlic, minced
1 lb ground beef
1 cinnamon stick
½ teaspoon salt
¼ teaspoon pepper
¾ cup red wine
3 tablespoons tomato paste
½ cup water
2 eggs lightly beaten
2 medium eggplants, cut in ½” slices
BECHAMEL SAUCE
½ cup butter
½ cup flour
2 cups warm milk
½ teaspoon salt
3 eggs, beaten
1 cup grated Parmesan cheese
¼ cup breadcrumbs
Dash nutmeg
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Directions: |
Directions:In a large skillet, heat oil and butter, sauté onion until golden brown. Add parsley, garlic, beef, cinnamon, salt and pepper. Cook until meat is browned. Stir together wine and tomato paste. Blend into meat mixture. Add water and simmer 20 minutes or until most of the liquid has been absorbed. Cool.
Blend eggs into cooled meat mixture, set aside. Sprinkle salt and pepper on both sides of eggplant. Broil, turning once, until golden brown on both sides.
BECHAMEL SAUCE
In medium saucepan, melt butter over low heat. Blend in flour until smooth. Gradually blend in milk. Cook, stirring constantly,until thickened and smooth. Remove from heat. Gradually beat eggs into sauce. Add cheese and nutmeg. Set aside.
Sprinkle bread crumbs evenly over bottom of buttered8x8x2 inch square baking pan. Arrange a layer of eggplant slices. Cover entire surface with meat mixture. Top with remaining eggplant. Pour BECHAMEL sauce over all. Bake 350º for one hour or until top is golden brown. Cool slightly. Cut into squares and serve.
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This recipe for Moussaka is from