Make and share this Moussaka recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 2h10m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F.
- Remove eggplant stem's, cut lengthwise down the middle, then crosswise into 1/2 inch slices (half-moon shaped).
- Place on paper towels (optional), lightly salt and set aside.
- In a large fry pan heat 1 T oil and cook meat (or mushrooms) until browned. Drain if necessary (optional).
- Mix in onion and cook until onion is tender.
- Mix in garlic, cinnamon, salt, nutmeg, pepper, oregano, parsley, tomato paste, and wine.
- Bring to a boil, reduce heat and simmer until sauce starts to thicken up.
- Blot moisture from eggplants (optional).
- Arrange eggplants in a single layer on a baking sheet.
- Brush with oil and cook until lightly browned, turn, brush with oil and repeat-around 10 min total. (or you can just rub oil into them, cook for 10 minutes, turning once).
- Cream Sauce:.
- Melt butter in a med saucepan, stir in flour, salt, nutmeg and pepper.
- Remove from heat and gradually stir in milk.
- Return to heat and cook, stirring constantly until thickened.
- In a small bowl beat the eggs and additional yolk, temper the eggs by adding a bit of the hot mixture and over low heat slowly add the eggs to the sauce, mixing well.
- Assembly:.
- Place half the eggplant in an ungreased square or oval casserole dish, top with the meat or just onion sauce and 1/4 cup parmesan cheese.
- Cover with remaining eggplant, pour on cream sauce and top with remaining parmesan cheese.
- At this point you can refrigerate overnight.
- Bake at 350°F, 180°C for about 40 minutes or until the top is well browned.
Nutrition Facts : Calories 344.9, Fat 23.7, SaturatedFat 8.1, Cholesterol 131.4, Sodium 930.1, Carbohydrate 17.9, Fiber 5.8, Sugar 5.3, Protein 13.7
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