Moussaka
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1 large yellow onion, chopped
- 4 tablespoons butter
- 2 lbs ground beef round
- 3 tablespoons tomato paste
- 1⁄4 cup red wine
- 1⁄2 cup tomato sauce
- 3 tablespoons chopped parsley
- 1 egg yolk
- 6 tablespoons flour
- 5 tablespoons butter
- 1⁄4 teaspoon cinnamon
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 2 eggs
- 2 medium size eggplants
- 1 lb zucchini
- 1 cup grated parmesan cheese
directions
- Melt 4 tablespoons of butter in large skillet. Add onion and cook over slow heat until soft but not brown, about 5 minutes. Add 2 lbs. ground round beef and cook over moderately high heat until lightly browned, breaking meat into small pieces. Blend together 3 tablespoons of tomato paste, 1/4 cup red wine, 1/2 cup tomato sauce, 3 tablspoons of chopped parsley, 1/4 teaspoon cinnamon, 2 teaspoons salt and 1/4 teaspoon pepper. Add to the meat and simmer about 5 minutes to reduce the liquid a little, stirring frequently.
- Remove from heat and let cool. Slightly beat 2 eggs and stir them into the meat. Cut 2 eggplants into 1/2 inch slices, cut zucchini in half lengthwise. Dust with flour, season with salt and pepper and fry until golden brown.
- Moussaka should be baked in a 9x13x2 inch pan; dust pan with bread crumbs and grated cheese. Arrange 1/2 eggplant and zucchini and sprinkle with cheese. Cover with meat mixture and more cheese. Put the remaining eggplant and zucchini on top of meat. Cover with white sauce and bake
- for 1 hour at 375 degrees.
- White Sauce: Melt 5 tablespoons of butter; blend 6 tablespoons of flour. Add 2 cups of milk and dash of nutmeg; stir until sauce boils. Beat in egg yolk and remove from heat.
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