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EGGPLANT MOUSSAKA




Source of Recipe


Always CooKin 24


List of Ingredients





4 lg. potatoes
2 lbs. eggplant

OilMEAT SAUCE:

1 lg. onion, chopped
1 garlic clove, crushed
1 tbsp. oil
2 lbs. ground beef
1 c. chopped, peeled tomatoes
1/4 c. white wine
Salt and pepperCREAM SAUCE:


3 tbsp. butter
4 tbsp. flour
2 c. milk
1/8 tsp. cinnamon
Salt and pepper
3 tbsp. grated Parmesan cheese
1 egg, lightly beaten


Recipe




Cut eggplant into 1/4 inch slices. Sprinkle with salt and leave for 1 hour. Dry with paper towels. Peel and cut potatoes 1/4 inch slices. Oil the base of a cookie sheet. Add a layer of eggplant and brush with oil. Repeat above step with the potatoes. Lightly brown under a hot grill; turn and brown other side. (An alternative would be to shallow fry in oil.) Serves 6-8. Oven temperature, 350 degrees.

To make meat sauce: Gently fry onion and garlic in oil for 10 minutes. Add meat and brown over medium high heat, stirring well. Add remaining meat sauce ingredients, seasoning to taste. Cover and simmer gently for 30 minutes.

To make cream sauce: Melt butter in a saucepan; stir in flour and cook gently for 2 minutes. Add milk, all at once, and bring to the boil, stirring constantly. Let sauce bubble gently for 1 minute. Remove from heat. Stir in cinnamon, 1 tablespoon of the cheese, and salt and pepper to taste. Just before spreading on top of Moussaka, stir in the egg.

To finish Moussaka: Grease an oven dish, 13 x 9 x 2 inches, and place a layer of eggplant slices in the base. Top with half of the meat sauce; add a layer of potatoes, remainder of meat, and finish with any remaining eggplant. Spread sauce on top and sprinkle with remaining cheese. Bake in a moderate oven 1 hour. Let stand for 10 minutes before cutting into squares.