Greek Eggplant Moussaka Recipe
Ingredients:
1 clove garlic, minced1 tsp. salt
1/4 tsp. pepper
1 lb. ground chuck
2 tbsp. butter
1 lg. onion, chopped
1 tbsp. chopped parsley
1 c. tomato sauce
2 sm. eggplants
Vegetable oil
Cream sauce
Parmesan cheese
4 tbsp. butter
3 tbsp. flour
2 c. milk
3 egg yolks
Salt and pepper to taste
Cooking Directions:
Add garlic salt and pepper to ground chuck; fry in butter until browned. Add onion, parsley and tomato sauce; simmer 15 minutes. Slice eggplants, soak in deep bowl of salt water about 15 minutes. Drain, squeeze slices to remove excess moisture.Fry in hot vegetable oil; place on paper towel to absorb oil. Arrange layers of eggplant pieces alternately with meat mixture in deep 9 inch square baking pan, ending with eggplant. Spread cream sauce over top. Sprinkle with grated Parmesan cheese. Bake in 350 degree oven for 30 minutes.
CREAM SAUCE:
4 tbsp. butter3 tbsp. flour2 c. milk3 egg yolksSalt and pepper to taste
Melt butter, add flour and stir until golden brown. Add milk gradually, stirring until thickened. Add sauce to slightly beaten egg yolks, a tablespoon at a time. Cook over low heat until thickened. Season.
Serves 6.
Other Recipes you might like:
Eggplant Moussaka, Beef Eggplant Scallop, Eggplant Casserole, Meat-stuffed Eggplant, Elegant Eggplant, Eating Smart Eggplant Spaghetti
