Mousaka (Greek Eggplant Casserole) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. ground beef
1 c. chopped onion
1 clove garlic, minced
½ stick butter
1½ tsp. salt
1 tsp. black pepper
1 cinnamon stick
1 bay leaf
1/4 cup fresh parsley chopped
1 8oz. can tomato sauce
1 c. water
3 eggs
2 large eggplants
1 cup grated parmesan
1/4 c. olive oil or canola
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Directions: |
Directions:Cook ground beef, onion, garlic, and cinnamon stick until meat is brown and onion is tender. Drain all fat. Add tomato sauce, 1 c. water, butter, parsley, salt, pepper, and bay leaf (whole). Cook to a boil, then reduce to low and simmer for 30 minutes.
Slice eggplants into ½ thick slices. Soak for 15 minutes in salted water. Drain thoroughly and dry well on a towel. Fry slices in hot oil until golden brown. Drain on a paper towel.
In a greased baking pan (13x9x2), start layers by sprinkling the bottom of the pan with parmesan cheese. Repeat (3) layers; parmesan, eggplant, meat sauce.
Top with Crema Sauce and sprinkle with the remaining 1/4 of parmesan.
Bake at 350º until the top is golden brown.
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CREMA SAUCE |
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Ingredients: |
Ingredients: 3 c. milk
6 tbsp. butter
6 tbsp. flour
6 eggs, beaten
⅛ tsp. nutmeg
1/4 c. grated parmesan
1/2 tsp. salt
1/4 tsp. black pepper
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Directions: |
Directions:Heat 2 cups milk to scalding (180º), add butter, remove from heat. Blend flour into 1 c. cold milk. Stir cold mixture into hot mixture. Return to heat, whisking constantly until thickened. Remove from heat and add eggs (beaten), nutmeg, parmesan, salt, and pepper. |
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Number Of
Servings: |
Number Of
Servings:12 - 3 inch square servings |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: Add cooked sliced potatoes to your layers.
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