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MOUSSAKA




Source of Recipe


Unknown


Recipe Introduction


For a variation of this recipe, sometimes I use sheets of filo, layered on the bottom of the casserole, and then again on top. If doing this, omit the bread crumbs.


List of Ingredients




3 medium eggplant, cut in ½ inch slices
½ cup olive oil
3 onions, chopped
2 lbs ground lamb
3 Tablespoons tomato paste
1 teaspoon salt
1/8 teaspoon basil
cinnamon & nutmeg, to taste
6 Tablespoons butter
6 Tablespoons flour
3 cups milk, heated
3 eggs, beaten
½ cup grated parmesan cheese
½ cup bread crumbs

Recipe



Spread eggplant slices in a large pan. Sprinkle with ¼ cup olive oil, cover with foil and bake at 350° for 30 minutes. Set aside.

Heat remaining oil in a frying pan. Add onions. Sauté. Add Lamb and brown.

Add tomato paste, spices, simmer, uncovered on low until moisture is absorbed.

Make a white sauce from butter, flour and milk. Remove from the heat, add a little of this to the beaten egg to temper the egg. Then add it back to the sauce, stirring constantly. Add some of the cheese.

Sprinkle the bottom of a 9x13 casserole dish with the breadcrumbs. Layer eggplant, lamb, eggplant, lamb, alternating until you've used it all up. Pour the white sauce over the top. Sprinkle with remaining cheese. Bake for 50-60 minutes at 375°