Moussaka(Baked Eggplant With Potatoes)

* Exported from MasterCook *

MOUSSAKA (BAKED EGGPLANT WITH POTATOES)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main dish Casseroles
Greek Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.



- - - - - - - - - - - - - - - - - -