MOUSSAKA

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Moussaka image

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

2 lbs eggplants
1 lb spicy sausage (optional) or 1 lb mushroom (optional)
1/3 cup olive oil
1 large onion, finely chopped
1 garlic clove, minced
1/4 teaspoon cinnamon
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/2-1 teaspoon oregano
1/4 cup chopped parsley
2 teaspoons tomato paste
1/2 cup dry red wine
1 cup freshly grated parmesan cheese
2 teaspoons butter
2 teaspoons flour
1/2 teaspoon salt
3 dashes nutmeg
3 dashes white pepper
2 cups milk
2 whole eggs
1 egg yolk

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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