Moussaka (Baked Eggplant With Potatoes)

Recipe Ingredients

2		Eggplant (large)
		Salt
3		Potatoes
		Olive oil
2		Onions - chopped (large)
1 lb	454g / 16oz	Ground beef
6 tablespoons	90ml	Butter; melted - divided
1/2 cup	73g / 2.6oz	Parsley - chopped
1 cup	237ml	Tomato sauce
1/4 cup	36g / 1.3oz	Breadcrumbs
1/3 cup	20g / 0.7oz	All-purpose flour
2 cups	474ml	Milk
2		Eggs - separated
1/4 cup	36g / 1.3oz	Romano cheese - grated
1		Nutmeg; ground

Recipe Instructions

Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoes slices in olive oil. Drain on paper towels and set aside.

Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes.

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 350F for 45 to 55 minutes or until golden brown.

Source:
Southern Living Magazine, sometime in the early 1970s.

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