Ingredients: |
Ingredients: 1½ lb ground beef
1 clove garlic, minced
1½ teaspoon salt
¼ teaspoon pepper
2 onions, chopped
1 teaspoon sugar
parsley, chopped
4 Tablespoons butter
3 medium eggplants
1 cup tomato sauce
Romano cheese
Vegetable oil
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Directions: |
Directions:1. Add garlic, salt and pepper to ground beef. Cook slowly until meat juices are absorbed.
2. Add chopped onion, parsley, and butter; brown well.
3. Add tomato sauce, sugar and 1 cup water; simmer until thickened, about 15 minutes.
4. Slice eggplants, soak in deep bowl of salt water, about 15 minutes. Drain, squeeze slices gently to remove excess moisture. Brush with vegetable oil; broil on both sides until browned.
5. In a 9 "x 13" baking pan, arrange layers of eggplant slices alternately with meat mixture, topping with eggplant. Spread crema sauce over top; sprinkle with nutmeg, or with grated cheese.
6. Bake in oven at 350°F for 30 minutes. |
Directions: |
Directions:1. Melt butter; add flour and stir until light brown. Add milk gradually, stirring constantly until slightly thickened.
2. Slowly, add slightly beaten egg yolks; cook over very low heat until thickened. Season with salt and pepper to taste.
Variation I: Omit crema sauce. Combine 4 well-beaten eggs with 2 cups milk. Pour over top layer of eggplant; sprinkle with grated cheese and bake.
Variation II: Grated cheese may be sprinkled over each layer of eggplant slices before covering with meat mixture.
Variation III: Fried potato slices, or fried green squash (zucchini) may be used with eggplant. |
This recipe for Baked Eggplant (Moussaka) is from