MOUSSAKA
Source of Recipe
Evelyn
List of Ingredients
1/4 cup olive oil
2 pounds ground beef -- or
lamb
2 large onions
2 garlic cloves --
crushed
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup black olives --
chopped, preferably Kalamata
15 ounces tomato sauce
Cream (Bechamel)
Sauce (see ingredients below)
2 pounds eggplant
1 tablespoon olive oil
1 cup Parmesan cheese
1 cup cheddar cheese
1 cup seasoned bread crumbs
Cream (Bechamel)
Sauce:
1/4 cup butter
2 Tbsp. flour
1/2 teaspoon salt
2 cups hot milk
2 eggs -- lightly
beaten
Recipe
In large, heavy saucepan, heat 1/4 cup oil.
Sauté finely ground meat, onion (very finely
chopped) and crushed garlic until lightly
browned. Add crushed oregano, crushed basil,
cinnamon, salt, ripe olives and tomato
sauce. Cover and simmer slowly about 30
minutes; uncover and simmer slowly another
30 minutes.
While sauce simmers, prepare
Cream Sauce and eggplant. Cut ends from
eggplant (1 large or 2 small) and cut in 1/2-
inch-thick slices. Place on cookie sheet and
brush with Tbl of olive oil. Place under
broiler and broil until light brown. Remove
from oven, salt lightly, turn eggplant and
repeat process. Then position rack in center
of oven and heat to 350 degrees.
To assemble: In 13x9x2-inch baking dish,
arrange layer of eggplant. Sprinkle some
Parmesan, cheddar and bread crumbs over
eggplant. Layer meat sauce, freshly grated
cheeses, crumbs and Cream Sauce until all is
used. Bake 35 minutes at 350 degrees Pull up
some of red sauce around edge to make dish
more colorful. Garnish with sliced green
olives if desired.
To Make the Bechamel:
In saucepan, melt butter. Whisk in flour and
cook slowly until smooth. Add salt. Remove
from heat. Add milk, whisking rapidly and
return to heat. Cook until thick and bubbly,
whisking constantly. Incorporate slightly
beaten eggs with wire whisk to make fluffy
sauce.
|
Â
Â
Â
|
member logon
