Moussaka

Recipe by Sgt. Pepper
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown eggplant slices in olive oil (or, spray with olive oil and bake@350* for 10-12 minutes).
  • Heat 4 tbs oil and cook onions and garlic until golden.
  • Add browned lamb and cook together to blend flavors.
  • Combine wine, tomato paste, cinnamon, parsley, salt and pepper.
  • Stir into meat and simmer, stirring frequently until all the liquid is absorbed.
  • Preheat oven to 375°F Prepare topping.
  • Melt butter, add flour mixing well.
  • Add hot milk, stirring constantly until thick and smooth.
  • Remove from heat, cool slightly, stir in beaten egg, nutmeg and ricotta.
  • Grease a casserole dish and sprinkle the bottom with bread crumbs.
  • Arrange alternate layers of eggplant and meat mixture, sprinkling each layer with bread crumbs and grated Parmesan.
  • Top with the cheese custard.
  • Bake 1 hour or until top is puffy and golden brown.
  • Cool 20-30 minutes before serving.
  • Serves 8.
  • This can be frozen uncooked.
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