Title: Moussaka (Baked Eggplant with Potatoes)
Categories: Entree Greek Easter Living Casserole
Yield: 12 Servings

2	lg	Eggplant
		Salt
3		Potatoes
		Olive oil
2	lg	Onions; chopped
1	lb	Ground beef
6	tb	Butter; melted, divided
1/2	c	Parsley; chopped
1	c	Tomato sauce
1/4	c	Breadcrumbs
1/3	c	All-purpose flour
2	c	Milk
2		Eggs; separated
1/4	c	Romano cheese; grated
	ds	Nutmeg; ground

Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices in olive oil. Drain on paper towels and set aside.

Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes.

Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant.

Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly.

Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown.

SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.

previous

next