Moussaka (Greek) Recipe
Servings: 1
Ingredients
- 1 lb eggplant, sliced 1/2" thick
- Â Â Salt
- 1/2 c. oil
- 1/4 lb butter or possibly margarine
- 3 x potatoes, peeled & sliced
- 1 x 1/2" thick, (3 to 5)
- 1 lb grnd meat, beef or possibly lamb
- 2 x onions, minced
- 1 x clove garlic, chopped
- 1/2 c. tomato sauce
- 1/2 c. wine
- 1 c. water
- 1/2 c. parsley, minced
- 2 c. lowfat milk
- 2 Tbsp. cornstarch
- 1/2 tsp salt
- 4 x Large eggs, beaten
- 1 c. grated Parmesan cheese
- 1/4 tsp cinnamon
Directions
- Wash eggplant. Slice eggplant in 1/2 inch slices. Sprinkle with salt. Let stand in bowl 10 min. Rinse with cool water. Dry with towel. Place slices close together side by side on an oiled cookie sheet. Heat oil and butter together and brush tops lightly. Bake at 350 degrees for 10 min. Peel potatoes and slice 1/2 inch thick. Cook same as eggplant.
- Filling:Heat 1 Tbsp. butter/oil mix in frying pan. Cook meat and onions.
- When meat is brown, add in remaining ingredients and cook 7 min. Oil sides and bottom of square or possibly rectangular baking pan. Layer 1 layer potato, 1 layer eggplant. Spread meat filling. Add in remaining eggplant and potato on top. Brush with oil/butter mix.
- White sauce:Mix cornstarch, lowfat milk, and salt. Heat till mix comes to boil over medium heat. Heat, stirring constantly, till mix thickens. Remove from heat. Add in some warm mix to Large eggs slowly, then add in Large eggs to mix and mix well. Pour over eggplant. Sprinkle with cheese, cinnamon, and remaining butter and oil. Bake at 325 degrees for 45 min. Cut into squares and serve immediately.
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