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Tuesday, October 5, 2010

MOUSSAKA

It has been so long ago, I don't remember where I got this Greek recipe - maybe from a newspaper.

Brown in 3 Tbsp. Olive oil:
        1 med-large onion, chopped
        1 lb. chopped beef or lamb
Add: 1 cup tomato paste
        2 Tbsp. parsley
        1 cup vinegar
        1 cup water
        2 Tbsp. nutmeg
        Salt and pepper to taste

Cover and cook slowly for one hour.

Peel and cut into 1/4” slices:
        2 medium eggplant
Brown in oil, place in 10 x 13 baking dish and set aside.

WHITE SAUCE
Melt:  1/4 cup butter
Add:  1 cup flour
         4 cups milk (add slowly)
Cook until thickened.
Slowly Add:
2 eggs, slightly beaten
Do Not Boil and add no seasoning.

Grate cheese to make 2-3 cups (about 1-1/2 lbs.)
Mix together and add to meat mixture:
        1 cup grated cheese
        1/4 cup bread crumbs
Sprinkle onto eggplant:
        1/4 bread crumbs

Add in layers on top of eggplant:
        cheese
        meat mixture
        cheese
        sauce
REPEAT then top with cheese

Bake 350° for 1/2 hour.  Let sit 10 minutes before cutting into servings.

For freezing, cut and freeze in separate packages.

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