Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Moussaka I

StarStarStarStarHalf star

Your rating

Moussaka I

 

Yield

10 servings

Prep

½ hrs

Cook

hrs

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 eggplant
medium size
* Camera
salt
* Camera
4 tablespoons butter
Camera
2 pounds ground beef
Camera
3 onions
chopped
Camera
2 tablespoons tomato paste
Camera
¼ cup parsley leaves
chopped
Camera
½ cup red wine
* Camera
1 x black pepper
* Camera
1 dash cinnamon
* Camera
2 large eggs
Camera
½ cup cheese
grated
Camera
½ cup bread crumbs
Camera
6 tablespoons butter
Camera
6 tablespoons all-purpose flour
Camera
3 cups milk
hot
Camera
1 dash nutmeg
* Camera
4 large egg yolks
lightly beaten
Camera
1 x vegetable oil
* Camera
1 x cheese
grated
* Camera

Ingredients

Amount Measure Ingredient Features
4 each eggplant
medium size
* Camera
1 x salt
* Camera
6E+1 ml butter
Camera
907.2 g ground beef
Camera
3 each onions
chopped
Camera
3E+1 ml tomato paste
Camera
59 ml parsley leaves
chopped
Camera
118 ml red wine
* Camera
1 x black pepper
* Camera
1 dash cinnamon
* Camera
2 large eggs
Camera
118 ml cheese
grated
Camera
118 ml bread crumbs
Camera
9E+1 ml butter
Camera
9E+1 ml all-purpose flour
Camera
7.1E+2 ml milk
hot
Camera
1 dash nutmeg
* Camera
4 large egg yolks
lightly beaten
Camera
1 x vegetable oil
* Camera
1 x cheese
grated
* Camera

Directions

Remove ½-inch-wide strips of peel lengthwise from eggplants, leaving ½-inch peel between the strips.

Cut into thick slices, sprinkle with salt, and let stand between two heavy plates while browning meat and making sauce.

In frying pan melt the 4 tablespoons butter and in it sauté meat and onions until meat is browned.

Add tomato paste, parsley, wine, salt and pepper, and water.

Simmer until liquid is absorbed.

Cool.

Stir in cinnamon, eggs, cheese and half the bread crumbs.

Make sauce: In saucepan melt the 6 tablespoons butter over low heat.

Add flour and stir until well blended. Remove from heat.

Gradually stir in milk.

Return to heat and cook, stirring, until sauce is thick and smooth.

Add salt and pepper to taste and the nutmeg.

Combine egg yolks with a little of the hot sauce, then stir egg mixture into sauce and cook over very low heat for 2 minutes, stirring constantly.

Brown eggplant slices on both sides in hot oil.

Grease an ovenproof casserole and sprinkle bottom with remaining bread crumbs.

Cover with layer of eggplant slices, then a layer of meat, and continue until all eggplant and meat is used, finishing with a layer of eggplant.

Cover with sauce, sprinkle with grated cheese, and bake in a 350-degree oven for 1 hour.

Serve hot.



* not incl. in nutrient facts Arrow up button

Comments


happyzhangbo

So creative! For me, the first impression to the photo was a piece of cake until I read the recipe, realized it was a savory dish. It looks delicious and very inviting, and I'm sure it tastes great too with all these yummy ingredients and seasonings.

 

 

Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 47362% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 246mg 82%
Sodium 283mg 12%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 60g
Vitamin A 17% Vitamin C 9%
Calcium 19% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe