Moussaka
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 6 tablespoons vegetable oil
- 1 onion (chopped)
- 1 lb lean ground beef or 1 lb ground lamb
- 2 teaspoons tomato paste
- 1 (8 ounce) can tomato sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon nutmeg
- 2 medium eggplants (thinly sliced)
- 1 cup plain yogurt
- 2 eggs (beaten)
- 1⁄2 cup grated parmesan cheese
directions
- Heat 2 tablespoons of oil in a medium saucepan. Add the onion and cook 5 minutes or until softened. Add the beef or lamb and cook about 5 minutes, stirring to break up. Drain off excess fat. Stir in the tomato paste and tomato sauce. Season with salt, pepper and nutmeg. Simmer 5 minutes.
- Preheat oven to 375 degrees.
- Heat 4 tablespoons of oil in a large skillet. Add eggplant slices and cook until they are lightly browned. Drain on paper towels. Place alternate layers of meat mixture and the cooked eggplant slices in a greased 2 quart casserole, beginning and ending with eggplant slices. In a small bowl, beat together the yogurt, eggs, salt and pepper and spoon this mixture over the Moussaka. Sprinkle the top with Parmesan cheese.
- Bake at 375 degrees for 30 minutes, or until the top is golden and the mixture is bubbly. Serve hot over roasted russet potatoes sliced 1/4 inch thick. Also serve with either a Greek or tossed salad and crusty bread.
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RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.