MOUSSAKA A LA GRECQUE

Moussaka a la Grecque image

Provided by Lynnda Cloutier

Number Of Ingredients 9

2 eggplants, about 1 pound each, peeled and cut into 1/2 inch thick slices place eggplant in 12 x 16 inch baking pan and cover pan tightly with foil. cook in a 400 oven for 20 to 25 minutes or until eggplant is soft.
sauce: 3 onions, chopped
3 cloves garlic, minced
2 t. oil
2 lbs. lean ground beef or ground lamb
1 can stewed tomatoes, chopped, undrained, 1 lb.
1 can tomato sauce, 8 oz
4 t. chopped parsley
salt and pepper to taste

Steps:

1. In large pan, sauté onion and garlic in oil until onion is soft. Add ground meat and sauté until meat loses its pinkness. Add remaining ingredients and cook sauce for 5 minutes. Cream Topping: 1 lb. ricotta cheese 1/2 lb. cream cheese 3 eggs Beat together ricotta, cream cheese and eggs until blended. Crumb Mixture: 3/4 cup bread crumbs 3/4 cup grated Parmesan cheese Mix bread crumbs and Parmesan cheese To assemble: In a 9 x 13 inch porcelain baker, spread a little sauce. Layer 1/2 of the eggplant slices, 1/2 of the sauce and 1/3 of the crumb mixture. Repeat with remaining eggplant, sauce and 1/3 of the crumb mixture. Spread Cream Topping on top and remaining crumbs over all. Bake at 350 until piping hot and crumbs are lightly browned, about 35 minutes. Serves 8 Note: Entire dish can be prepared 1 day earlier and stored in refrigerator. Heat before serving. The main difference between the Greek and Turkish versions of Moussaka is the cream layer on top. Baking the eggplant, instead of frying it saves thousands of calories. Source: Renny Darling