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| Home -> [Beef, Eastern European, Greek, Hamburgers] -> [Moussaka #4 Recipe] |
Moussaka #4
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| Artist: |
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Yield: |
4 |
| Categories: |
Beef, Eastern European, Greek, Hamburgers |
Rating: |
0 |
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Ingredients:
| 1
| med | Eggplant, about 1 ?lbs. | | | Flour | | 6
| tbsp | Margarine | | 1/2
| cup | Chopped onion | | 1
| lbs | Lean ground beef | | 1/4
| cup | Finely chopped parsley | | 1
| tsp | Nutmeg | | 1/2
| tsp | Paprika | | 1/4
| tsp | Black pepper | | | Salt | | 1
| can | (8 oz) tomato sauce | | 1/2
| cup | Dry white wine | | 3
| med | Tomatoes, fresh, thinly | | | Sliced | | 1
| | Egg, beaten | | 1/2
| cup | Grated Mozzarella cheese |
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Procedures:
| 1 | Cut eggplant,peeled or unpeeled,into slices ? thick.soak slices in salted cold water,30 minutes.pat dry.dredge with flour,brushing off excess.saute on both sides in margarine until brown,adding more margarine as needed.drain on paper towels;set aside. | | 2 | In large skillet,saute onion until tender.add meat;saute until no longer red.blend in parsley,nutmeg,paprika and pepper.add salt, tomato sauce and wine;simmer a few minutes. | | 3 | Arrange layer of eggplant slices in bottom of lightly buttered 2 quart or shallow baking dish.pour half the meat mixture over eggplant. | | 4 | Cover with half remaining eggplant slices.(layers will be sparse if shallow baking dish is used).pour on remaining meat mixture.top with remaining eggplant and tomato slices,overlapping,alternately,for an attractive visual effect. | | 5 | Mikenote: i use olive oil and not margerine to saute the eggplant |
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