Moussaka Casserole

Moussaka Casserole

Ingredients

4 small eggplants
1 1/2 teaspoons salt
1 1/2 tablespoons oil
3 tablespn butter
1 1/2 pounds lamb or beef (I prefer beef)
2 chopped onions
 freshly ground black pepper
1/4 teaspoon cinnamon
4 ripe tomatoes, peeled, seeded and chopped
3 tablespoons chopped parsley
2 or 3 tablespoons water
6 tablespoons dry breadcrumbs
6 tablespoons grated parmesan cheese
3 egg yolks
2 cups Bechamel sauce (see below)

Directions

Peel and slice eggplants. Sprinkle with 1 teaspoon salt and set aside in a colander for 15 mins. Rinse and drain.

Heat oil and fry eggplant until lightly browned on both sides.

Drain on paper towel. Heat butter and brown the meat.

Add onions and fry until soft. Season with remaining salt, pepper and cinnamon. Add tomatoes, parsley and water.

Simmer for 20 mins. Sprinkle half the breadcrumbs into a buttered baking dish and cover with half the meat mixture.

Add half the eggplant slices and half the grated cheese.

Repeat with remaining meat, eggplant and half the remaining cheese. Beat the egg yolks in a bowl.

Beat in a few tablespppns of hot Bechamel sauce and add to remaining sauce.

Pour over dish, sprinkle with cheese and breadcrumbs and bake at 350 F. for 45 mins.

Bechamel sauce:

Ingredients

2 tablespoons butter
2 tablespoons flour
2 cups milk (cool)
1/2 teaspoon salt
freshly ground black pepper

Directions

Melt butter, stir in flour and cook over low heat for 1 min. Gradually add milk, stirring with a wire whisk. You want a smooth consistency. Season with salt and pepper.

Italian Recipes