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Moussaka
The famous eggplant casserole borrowed from the middle east. |
Ingredients:
| 1 |
Batch |
Beshamel Sauce |
| 1 |
A Little |
Corn Oil (For frying) |
| 3 |
Large |
Eggplant |
| 2 |
lb |
Ground Beef |
| 1/2 |
Cup |
Olive Oil |
| 1 |
Medium |
Onion (Diced) |
| 1 |
Bunch |
Parsley (Diced) |
| 1-2 |
Pinch |
Pepper (To taste) |
| 2 |
lb |
Potatoes |
| 2-3 |
Pinch |
Salt (To taste) |
| 2 |
Medium |
Tomatoes |
| 1/2 |
Cup |
White Wine |
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Directions:
- Prepare the “beshamel†sauce.
- Wrap the eggplants in aluminum foil and bake until they are soft.
- Slice them in thick slices.
- Peel the potatoes, slice them and fry them lightly.
- Brown the onion and the ground meat together in the olive oil.
- Grate the tomatoes and add them in along with the parsley and the salt & pepper.
- Simmer for 15 minutes.
- Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan.
- Cover with the beshamel.
- Bake in a medium oven for 30-40 minutes.
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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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