Moussaka (Mccall's Cooking School)
photo by Maren D.
- Ready In:
- 1hr 30mins
- Ingredients:
- 21
- Serves:
-
12
ingredients
-
meat sauce
- 2 tablespoons butter or 2 tablespoons margarine
- 1 cup finely chopped onion
- 1 1⁄2 lbs ground lamb or 1 1/2 lbs chuck
- 1 garlic clove, crushed
- 1⁄2 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1⁄2 teaspoon cinnamon
- 1 teaspoon salt
- 1 dash pepper
- 2 (8 ounce) cans tomato sauce
- 2 eggplants (1-pound-4-ounce)
- salt
- 1⁄2 cup butter or 1/2 cup margarine, melted
-
cream sauce
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 1⁄2 teaspoon salt and dash pepper
- 2 cups milk
- 2 eggs
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup grated cheddar cheese
- 2 tablespoons dry breadcrumbs
directions
- MEAT SAUCE - In hot butter in a 3-1/2 quart Dutch oven, sauté onion, lamb or chuck, and garlic, stirring until brown - about 10 minutes. Add herbs, spices, and tomato sauce; bring to boiling, stirring. Reduce heat; simmer, uncovered, 1/2 hour.
- Have unpared eggplant lengthwise; slice crosswise, 1/2-inch thick. Place in bottom of broiler pan; sprinkle light with salt; brush lightly with melted butter. Broil, 4-inches from heat, 4 minutes per side, or until golden.
- MAKE CREAM SAUCE - In medium saucepan, melt butter. Remove from heat; stir in flour, salt, and pepper. Add milk gradually. Bring to boiling; stirring until mixture is thickened. Remove from heat.
- In small bowl, beat eggs with wire whisk. Beat in some hot cream sauce mixture; return mixture to saucepan; mix well; set aside.
- Preheat oven to 350 degrees.
- TO ASSEMBLE - In bottom of a shallow 2-quart baking dish (12 x 7-1/2 x 2-inches), layer half of eggplant, overlapping slightly; sprinkle with 2 tablespoons each grated Parmesan and Cheddar cheese. Stir bread crumbs into meat sauce; spoon evenly over eggplant in casserole; then sprinkle with 2 tablespoons each Parmesan and Cheddar cheese. Layer remaining eggplant slices, overlapping, as before. Pour cream sauce over all. Sprinkle top with remaining cheese.
- Bake 35 to 40 minutes, or until golden brown and top is set. If desired, brown top a little more until broiler - about 1 minutes. Cool slightly to serve. Cut in squares.
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Reviews
-
I'm thrilled to find this recipe again! I used to make it years ago and then lost it in all the moves I've made. I break it up, making the meat sauce the day before (it tastes better the next day anyway). I also add a couple of layers of thinly sliced potatoes per suggestion of my Greek friend, Connie, and the flavor of the potatoes on the bottom is heavenly.
RECIPE SUBMITTED BY
Diane C 2
South Lyon, Michigan