Meat Moussaka
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 medium eggplants, peeled and cut into 1/2-inch-thick slices
- 1 teaspoon table salt (or more)
- 1 tablespoon vegetable oil
- 1 lb lean ground beef
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- 8 ounces canned tomato sauce
- 1⁄3 cup red wine
- 1⁄8 teaspoon dried oregano (or more)
- 1⁄8 teaspoon ground cinnamon
- 1 large egg white, beaten
- 1 teaspoon dried parsley
- 1⁄4 cup parmesan cheese, grated
directions
- Preheat oven to 350ºF. Place eggplant slices in a colander; sprinkle with 1/2 teaspoon of salt, cover with paper towels and let stand 15 minutes.
- Heat oil in a large nonstick skillet over medium-high heat; sauté eggplant until lightly browned, about 1 1/2 minutes on each side. Drain on paper towels; set aside.
- In same skillet, sauté beef, onion and garlic until beef is brown and onion is tender, about 4 minutes; drain off fat. Stir in 1/2 cup of tomato sauce, wine, parsley, remaining 1/2 teaspoon of salt, oregano and cinnamon; simmer for 10 minutes.
- Stir 1/4 cup of beef mixture into egg white; return to skillet, mix well. Cook 1 minute.
- Pour remaining 1/2 cup of tomato sauce into bottom of 9 X 13-inch baking dish. Place 1/2 of eggplant slices on top of sauce, then spoon on beef mixture; top with remaining eggplant slices and sprinkle with Parmesan cheese. Bake until cheese is browned and bubbly, about 30 minutes.
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