Moussaka (Baked Eggplant with Potatoes)
Yield
12 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
|
*
|
| 1 | x |
salt
to taste |
*
|
| 3 | each |
potatoes
|
|
| 1 | x |
olive oil
|
*
|
| 2 | large |
onions
chopped |
|
| 1 | pound |
ground beef
|
|
| 6 | tablespoons |
butter
melted, divided |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | cup |
tomato sauce
|
|
| ¼ | cup |
bread crumbs
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| 2 | large |
eggs
separated |
|
| ¼ | cup |
romano cheese
grated |
*
|
| 1 | x |
nutmeg
dash |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
|
*
|
| 1 | x |
salt
to taste |
*
|
| 3 | each |
potatoes
|
|
| 1 | x |
olive oil
|
*
|
| 2 | large |
onions
chopped |
|
| 453.6 | g |
ground beef
|
|
| 9E+1 | ml |
butter
melted, divided |
|
| 118 | ml |
parsley leaves
chopped |
|
| 237 | ml |
tomato sauce
|
|
| 59 | ml |
bread crumbs
|
|
| 79 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 2 | large |
eggs
separated |
|
| 59 | ml |
romano cheese
grated |
*
|
| 1 | x |
nutmeg
dash |
*
|
Directions
Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes.
Pare and slice potatoes; dry eggplant slices.
Brown eggplant and potatoe slices in olive oil.
Drain on paper towels and set aside.
Sauté onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 Dust a greased 13x9x2 inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant. Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly. Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant -meat layers. Bake at 350℉ (180℃) for 45 to 55 minutes or until golden brown.
