Mousaka (With Eggplant)
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Ingredients |
- 1 lb chopped meat
- 3 tablespoons butter or lard
- 3 tablespoons chopped onions
- 1 cup tomato sauce
- ½ cup dry breadcrumbs
- 1 cup grated cheese
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- 2 tablespoons chopped
parsley
- 1 cup white wine
- 1 cup water
- 3 or 4 round eggplants
(medium size)
- Salt, pepper and grated
nutmeg
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Ingredients for
white sauce (Bechamel) |
- 1 quart milk
- 1 cup flour
- 3 or 4 tablespoons butter
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- 2 eggs
- salt, white pepper and
grated nutmeg
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Brown onions in butter or
lard. Add chopped meat, mixing constantly
until mixture becomes crumbly. Add tomato
sauce, wine, water, salt, pepper, parsley
and nutmeg. Cover pan and cook for one hour
over low heat. In the meantime, cut the
eggplants lengthside in slices about ? inch
thick. Salt them, let them strain in a
colander and fry in deep fat. Let the fried
eggplants strain again. Prepare a thick
white sauce (Bechamel) with milk, flour,
butter, salt, white pepper and grated
nutmeg. Add eggs. Arrange eggplants in
shallow pan with a few breadcrumbs. Remove
chopped meat from heat, add half the grated
cheese and half of the breadcrumbs. Spread
evenly over the eggplants. Pour the white
sauce evenly over this and sprinkle the
remaining cheese and breadcrumbs on top.
Pour some melted butter over the top and
bake for 15 minutes until golden brown. Cool
slightly and cut in squares. Good for 6-8
servings.
NOTE : Moussaka can also be made with
only potatoes, or potatoes and eggplants, or
with eggplants, potatoes and pumpkins. |
