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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Moussaka Recipe

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This recipe for Moussaka is from The Patterson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium sized eggplants cut into ½" slices
parsley
flour
olive oil
½ cup finely chopped onion
2 cloves garlic, chopped
2 ripe tomatoes, chopped
1 lbs. ground lamb or chuck
splash wine
2 8oz cans tomato sauce
1 tsp crumbled oregano
salt and pepper
3 cups (12 oz) grated monterey jack or muenster cheese
4 eggs
2 cups light cream
Directions:
Directions:
Dip eggplant in flour, fry in olive oil ½ inch deep until lightly browned on both sides. Drain. Saute onion and garlic in oil. Add tomatoes, ground meat, and brown until meat is crumbly. Drain excess fat. Add oregano and tomato sauce. Salt and pepper to taste. Layer eggplant and meat sauce in a shallow 3 qt. casserole, sprinkling cheese on each layer. End with the cheese. Beat eggs and cream until smooth, pour over casserole. Bake in preheated moderate oven (350ºF) for 40-45 minutes until brown and bubbly.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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