Don't miss another issue…      Subscribe

Moussaka (Eggplant and Meat with Custard)

 

25

Yield

6

servings

Prep

75

min

Cook

45

min

Ready

2

hrs

Trans-fat Free
 

Ingredients

4 each eggplant
large
*
1 x salt
*
1 x all-purpose flour
for coatin
*
½ cup vegetable oil
vegetable
Meat sauce
2 tablespoons butter
1 each onions
finely chopped
1 ½ pounds ground beef
chuck
½ pound ground pork
lean
1 tablespoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
*
2 tablespoons parsley leaves
chopped
3 tablespoons tomato sauce
1 cup red wine
dry
*
½ cup water
boiling
2 large eggs
1 cup cheese
grated
2 each bread
dry slices, grated, toasted
*
Cream sauce
¼ cup butter
2 tablespoons all-purpose flour
¼ cup milk
cold
2 ¾ cups milk
warm
1 cup light cream (half&half)
3 large eggs
whole
3 each egg yolks
*
1 teaspoon salt
½ teaspoon nutmeg
grated
cup cheese
grated
Topping
cup cheese
grated

Directions

Cheese, Kefalotyri cheese is prefered, but if it is unavailable, Parmesan or Romano may be substituted.

Peel eggplant and cut into ¼ inch slices.

Salt both sides heavily, let sit for 30 minutes.

Pour cold water over eggplant and let sit for 10 minutes more.

Squeeze the water out and blot dry with paper towels.

The natural bitterness will be gone.

Coat the pieces with flour.

Heat the vegetable oil in a skillet and fry eggplant until golden brown.

Drain on paper towels.

Sauté the onion in butter, add the ground meat, and brown well.

Add salt, pepper, nutmeg, parsley, tomato sauce, wine and boiling water.

Cover and cook until the sauce thickens.

Beat the eggs and.

Add cheese and half the grated toast and mix well.

Grease a 12x10x3-inch baking pan.

Spread remaining half of toast crumbs over bottom.

Arrange half the eggplant over crumbs.

Cover with meat sauce, then sprinkle 2 tablespoons of cheese from topping over it.

Cover this with the remaining eggplant.

To make the cream sauce, melt butter in a saucepan.

Make a paste of the flour and cold milk and add the flour paste, warm milk and cream to the pan.

Blend until smooth and simmer about 15 minutes.

Remove from flame and add beaten eggs while stirring the sauce vigorously.

Stir in the salt, nutmeg, and ⅓ cup cheese.

Pour over the eggplant dish.

Sprinkle top with remaining chese.

Bake at 375℉ (190℃) for 45 minutes.

Let the dish stand for 20 minutes before serving.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 473g (16.7 oz)
Amount per Serving
Calories 104867% of calories from fat
 % Daily Value *
Total Fat 78g 119%
Saturated Fat 32g 159%
Trans Fat 0g
Cholesterol 397mg 132%
Sodium 2082mg 87%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 116g
Vitamin A 27% Vitamin C 8%
Calcium 49% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed