Moussaka


Moussaka
 
Author:
Recipe type: entrees
Ingredients
  • 2 pounds lean ground lamb
  • 1 minced onion
  • 3 cloves minced garlic
  • 1 large can diced tomatoes in puree
  • ½ cup red wine
  • 1 tablespoon chopped parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large or 2 small eggplants
  • 2 cups vegetable oil
  • 1 stick butter
  • ⅓ cup flour
  • 3 cups milk
  • Salt and pepper to taste
  • 1 cup Parmesan cheese
Instructions
  1. Preheat oven to 375F.
  2. Place onion, garlic and lamb in a saucepan then cook for 4 to 5 minutes until browned.
  3. Add tomatoes in puree, wine, parsley, thyme, salt an pepper.
  4. Bring to a boil and simmer for 15-20 minutes.
  5. Meanwhile, fry sliced eggplant in batches in the oil for 3-4 minutes, until golden.
  6. Drain on absorbent kitchen paper and set aside.
  7. Melt butter in a saucepan, then add flour and cook for 1 minute.
  8. Remove from the heat and gradually whisk in the milk.
  9. Return to heat and cook, stirring continuously until thick and smooth.
  10. Add salt and pepper and half the cheese.
  11. Lay ⅓ of the eggplant in an oven-proof casserole and spoon over ½ the meat mixture.
  12. Repeat the layers, finishing with a layer of eggplant.
  13. Spoon the white sauce over the eggplant and sprinkle with the remaining cheese.
  14. Bake in the preheated oven for 40 minutes until golden brown.

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