"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Moussaka Recipe

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


Added: Sunday, April 19, 2009


3 med. eggplants, peeled, thinly sliced
1 c. onions, chopped
1 c. olive oil
1 1/2 lbs. ground beef or lamb
1 c. diced tomatoes, drained
1 bay leaf
1/4 c. fresh parsley, chopped
1 clove garlic, minced
1/4 c. nutmeg
1/4 tsp. each salt and pepper
1 c. white wine
2 1/2 c. béchamel sauce (see index for recipe)
3 eggs, beaten
1 c. Parmesan cheese, grated

Soak eggplant in salt water for 45 minutes. Drain thoroughly, about 45 minutes. Saute onions in one-quarter cup olive oil, add meat and brown. Add tomatoes, bay leaf, parsley, garlic, nutmeg, salt, pepper and wine. Simmer for 45 minutes. In remaining oil, saute eggplant until brown. Drain on paper towels. Make a béchamel sauce. Allow to cool and slowly pour into bowl of beaten eggs so as not to cook eggs. In a greased, deep 9" x 13" baking dish, layer eggplant, meat mixture, then eggplant. Cover with béchamel sauce, and Parmesan cheese. Bake in preheated 350º oven for 45 minutes. Cut into squares, serve hot.




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