Moussaka #6
Yield
6 servingsPrep
15 minCook
90 minReady
105 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | cup |
onions
chopped |
|
| 1 | x |
olive oil
|
*
|
| 1 | cup |
water
|
|
| ½ | cup |
tomato paste
|
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 | stick |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | medium |
eggplant
|
*
|
| ½ | cup |
bread crumbs
|
|
| 2 | large |
eggs
well-beaten |
|
| ½ | cup |
cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 237 | ml |
onions
chopped |
|
| 1 | x |
olive oil
|
*
|
| 237 | ml |
water
|
|
| 118 | ml |
tomato paste
|
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 113 | g |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | medium |
eggplant
|
*
|
| 118 | ml |
bread crumbs
|
|
| 2 | large |
eggs
well-beaten |
|
| 118 | ml |
cheese
grated |
|
Directions
Brown the meat and onion in some olive oil.
When well- browned, add water, tomato paste, parsley, butter, and salt and pepper and let it simmer on low for 1 hour or more, until sauce is thickened.
In the meantime, peel and cut lengthwise the eggplants in ¼ inch thick slices.
Sauté in olive oil to a golden brown.
Add 2 tablespoon bread crumbs to the meat sauce and mix well.
Butter a baking dish well and sprinkle with some bread crumbs.
Place ½ of eggplant slices in the dish, and spread ½ of the meat sauce on top - repeat.
Pour eggs on top and spread evenly.
Sprinkle with cheese and bread crumbs and bake at 350℉ (180℃) for ½ hour or until golden.
Serve with cheese sauce.
