Moussaka (eggplant & meat with custard)
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Moussaka (eggplant & meat with custard)
  Eggplant    Meat    Custard    Greek    Pork    Beef  
Last updated 6/12/2012 12:57:27 AM. Recipe ID 19997. Report a problem with this recipe.
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      Title: Moussaka (eggplant & meat with custard)
 Categories: Greek, Hamburger, Pork, Cheese/eggs, Beef
      Yield: 6 Servings
 
      4    Eggplants, large
      1    Salt
      1    Flour for coating
    1/2 c  Oil, vegetable
           MEAT SAUCE
      2 tb Butter
      1    Onion, finely chopped
  1 1/2 lb Beef, ground chuck
    1/2 lb Pork, lean ground
      1 tb Salt
    1/2 ts Pepper
    1/4 ts Nutmeg
      2 tb Parsley, chopped
      3 tb Tomato sauce
      1 c  Wine, dry red
    1/2 c  Water, boiling
      2    Eggs
      1 c  Cheese, grated *
      2    Toast, dry slices, grated
           CREAM SAUCE
    1/4 c  Butter
      2 tb Flour
    1/4 c  Milk, cold
  2 3/4 c  Milk, warm
      1 c  Cream, half and half
      3    Eggs, whole
      3    Eggs, yolks only
      1 ts Salt
    1/2 ts Nutmeg, grated
    1/3 c  Cheese, grated *
           TOPPING
    1/3 c  Cheese, grated *
 
  * Cheese, Kefalotyri cheese is prefered, but if it is unavailable,
  Parmesan or Romano may be substituted.
  
  Peel eggplant and cut into 1/4 inch slices.  Salt both sides heavily,
  let sit for 30 minutes.  Pour cold water over eggplant and let sit
  for 10 minutes more. Squeeze the water out and blot dry with paper
  towels. The natural bitterness will be gone. Coat the pieces with
  flour. Heat the begetable oil in a skillet and fry eggplant until
  golden brown. Drain on paper towels.
  
  Saute the onion in butter, add the ground meat, and brown well. Add
  salt, pepper, nutmeg, parsley, tomato sauce, wine and boiling water.
  Cover and cook until the sauce thickens. Beat the eggs and add. Add
  cheese and half the grated toast and mix well.
  
  Grease a 12x10x3-inch baking pan.  Spread remaining half of toast
  crumbs over bottom.  Arrange half the eggplant over crumbs. Cover
  with meat sauce, then sprinkle 2 Tb of cheese from topping over it.
  Cover this with the remaining eggplant.
  
  To make the cream sauce, melt butter in a saucepan. Make a paste of
  the flour and cold milk and add the flour paste, warm milk and cream
  to the pan.  Blend until smooth and simmer about 15 minutes. Remove
  from flame and add beaten eggs while stirring the sauce vigorously.
  Stir in the salt, nutmeg, and 1/3 cup cheese. Pour over the eggplant
  dish. Sprinkle top with remaining chese.  Bake at 375 degrees for 45
  minutes. Let the dish stand for 20 minutes before serving.
 




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Recipe ID 19997 (Apr 03, 2005)

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