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Moussaka

Jodi
Print Recipe
Greek

Ingredients
  

  • 1 large eggplant (peeled and cut into 1/4-inch slices)
  • 1 teaspoon salt
  • 1 pound ground lamb
  • 1/2 cup chopped onion
  • 2 cloves garlic (minced)
  • 1 8- ounce can tomato sauce
  • 1/4 cup dry red wine
  • 2 Tablespoons snipped parsley
  • 1/2 teaspoon dried oregano (crushed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 eggs (beaten individually)
  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk
  • 1/2 cup grated Kefalotiri or Parmesan cheese

Instructions
 

  • Sprinkle eggplant with 1 teaspoon salt. Place in a colander to drain for about 1/2 hour.
  • In a large skillet cook meat, onion, and garlic; drain fat. Stir in tomato sauce, wine, parsley, oregano, salt, and cinnamon. Simmer for 10 minutes.
  • Gradually stir meat mixture into 1 of the eggs; set aside.
  • In a large skillet, cook eggplant in a small amount of boiling water for 3-4 minutes or until tender. Drain well.
  • Make a white sauce with butter, flour, pepper, and milk. Cook until thickened. Gradually stir sauce into 2 of the beaten eggs. Stir in the cheese.
  • To assemble, in a square baking dish layer half of the eggplant, the meat mixture, remaining eggplant, and sauce. Sprinkle additional cheese on top if desired.
  • Bake at 350-degrees F for 30-35 minutes or till set. Let stand 5 minutes.
  • Serves 6.