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Moussaka (baked eggplant with potatoes)
Artist: _ Yield: 12
Categories: Baked, Casseroles, Easter, Eastern European, Eggplant, Entrees, Greek, Southern, Vegetables Rating: 0
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Ingredients:
2 largeEggplant
Salt
3 Potatoes
Olive oil
2 largeOnions, chopped
1 lbsGround beef
6 tbspButter, melted, divided
1/2 cupParsley, chopped
1 cupTomato sauce
1/4 cupBreadcrumbs
1/3 cupAll-purpose flour
2 cupMilk
2 Eggs, separated
1/4 cupRomano cheese, grated
Ds Nutmeg, ground
Procedures:
1Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes.
2Pare and slice potatoes; dry eggplant slices.
3Brown eggplant and potatoe slices in olive oil.
4Drain on paper towels and set aside.
5Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes.
6Dust a greased 13x9x2-inch baking dish with breadcrumbs.
7Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant.
8Combine remaining butter and flour; cook over low heat, stirring constantly.
9Heat milk; gradually add to flour mixture, stirring constantly.
10Cook over low heat until thick; cool slightly.
11Beat egg yolks, and combine with cheese and nutmeg; add to sauce.
12Beat egg whites until stiff and fold into sauce.
13Pour sauce over eggplant-meat layers.
14Bake at 350 °F for 45 to 55 minutes or until golden brown.