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Moussaka - 1

Cuisine: Greek
Courses: Casseroles, Main Course
Serves: 8 people

Recipe Ingredients

1 tablespoon 15mlButter
1 cup 62g / 2.2ozOnion - finely chopped
2 lbs 908g / 32ozLean ground beef or lamb
1 1/2 lbs 681g / 24ozTomatoes - peeled and sliced
1/4 cup 36g / 1.3ozChopped parsley
6 oz 170gTomato paste
  Salt and pepper
  Vegetable oil
2   Eggplants - peeled, sliced (large)
2   Potatoes - peeled and sliced
1 cup 198g / 7ozButter
1 cup 62g / 2.2ozFlour
4 cups 948mlMilk - (hot)
4   Eggs - slightly beaten
1 cup 237mlGrated mizithra or parmesan
1   Nutmeg
  Salt and pepper

Recipe Instructions

Melt 1 tablespoon butter in large skillet. Saute onion until soft. Add beef 1/2 pound at a time and cook in batches until brown. Add tomatoes, parsley and tomato paste. Cook 10 to 15 minutes. Season with salt and pepper to taste. Set aside. Heat oil in large frying pan. Flour eggplant lightly.

Saute eggplant on both sides in hot oil until golden. Fry potatoes in same skillet, using additional oil if necessary. Set aside. Melt 1 cup butter in medium saucepan. Add 1 cup flour slowly, stirring to form smooth paste. Gradually add hot milk, stirring over low heat until thick and smooth. Mix in eggs and cheese; cook 1 minute. Season with nutmeg, salt and pepper to taste.

Preheat oven to 350F.

In a 2-quart baking dish, arrange in alternating layers: potatoes, 1/2 meat sauce, 1/2 eggplant, 1/2 meat sauce, remaining eggplant. Pour cheese sauce over top. Bake until golden, about 50 to 60 minutes.

"Favorite Restaurant Recipes" (Bon Appetit's RSVP).


Average rating:

10 (1 votes)

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