My Moussaka

"This is great. VERY rich! A little time comsuming, but worth every minute."
 
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Ready In:
3hrs 30mins
Ingredients:
27
Serves:
6-8
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ingredients

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directions

  • Salt eggplant slices. Lay out on racks to drain. Let stand 30 minutes.
  • Rinse. Return to racks for 10 minutes to drain.
  • Squeeze between paper towels to absorb excess moisture.
  • Dredge in flour to coat.
  • Heat about an inch of oil in a deep skillet.
  • Fry slices until golden on each side, in batches. Drain on paper towels.
  • Heat oven 375.
  • In a saucepan heat butter.
  • Add onion. Saute 2 minutes.
  • Add beef and pork. Brown well.
  • Add the salt, pepper, nutmeg, parsley, tomato sauce, red wine and water. Bring to a boil. Reduce. Cover. Simmer 30-40 minutes, or until thickened.
  • Remove from heat. Whisk in the egg, cheese and 1/4-1/3 of the breadcrumbs to thicken. Set aside.
  • Spray a 9x13 baking dish.
  • Scatter remaning crumbs on the bottom. Top with 1/2 of the eggplant slices. Then meat sauce. Then remaining eggplant.
  • Meanwhile, melt butter in a saucepan.
  • Add flour. Cook 1minute. Whisk in the milk and cream. Simmer, stirring often until thickened, about 15 minutes.
  • Remove from heat. Whisk in the egg, yloks, salt, nutmeg and half of the cheese until incorporated.
  • Pour over eggplant. Top with remaining cheese.
  • Bake 45 minutes. Let stand 10-15 minutes before slicing.

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