Greek Eggplant Moussaka
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Yields:
-
1 casserole
- Serves:
- 4
ingredients
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lb ground chuck or 1 lb ground lamb
- 2 tablespoons butter
- 1 cup chopped onion
- 1 tablespoon.chopped parsley
- 1 cup tomato sauce
- 2 small eggplants
- 4 tablespoons vegetable oil
- 1⁄4 cup grated parmesan cheese (fresh preferred)
- cream, sauce
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 3 egg yolks (slightly beaten)
- salt and pepper
directions
- Melt the 2 Tablespoons of butter in a frying pan.
- Cook the ground meat with the onions, garlic and salt and pepper until browned.
- Add the parsley, and tomato sauce and simmer it for about 15 minutes.
- Remove meat mixture from heat and set aside.
- Slice the eggplants and soak them in a deep bowl of water with an addiitional 1 teaspoon of salt for 15 minutes.
- Drain the eggplant slices well in a single layer on top of several layers of paper towels.
- Top with a few more layers of paper towels and press down so to squeeze out as much of the moisture as possible.
- Fry the eggplant slices in the hot vegetable oil, draining after browning each slice on both sides.
- Set the fried eggplant aside.
-
MAKE THE CREAM SAUCE AS FOLLOW:
- Melt the 4 Tablespoons of the butter.
- Then add the 3 Tablespoons of flour and stir until golden brown.
- Add the 3 cups of milk gradually, stirring until thickened.
- Add sauce to slightly beaten egg yolks, a tablespoon at a time.
- Cook over low heat until thickened.
- Season to taste with salt and pepper.
- Remove the cream sauce from the heat and set aside.
-
TO COMBINE THE INGREDIENTS:
- Alternate the fried eggplant slices with the meat mixture in a deep 9 inch square baking dish, ending with eggplant on the top layer.
- Spread the Cream Sauce over the top.
- Sprinkle with the Parmesan cheese.
- Bake 350 degrees for 30 minutes.
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RECIPE SUBMITTED BY
CarrolJ
Slater, 54