Grandma's Lamb & Eggplant Moussaka |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a family favorite, even for picky eaters. Ingredients:
meat sauce |
1 1/2 lb ground lamb |
2 tbsp butter |
1 c chopped onion |
1 clove garlic, crushed |
1/2 tsp oregano |
1/2 tsp nutmeg |
1 tsp basil |
3 tbsp chopped parsley |
1/4 tsp pepper |
1 tsp salt |
8 oz tomato sauce |
1 c wine, white or red |
2 eggplants |
1/2 c olive oil |
cream sauce |
2 tbsp butter |
1/2 c flour |
1/2 tsp salt |
1 dash pepper |
2 c milk |
2 eggs, beaten |
1/2 c grated cheddar |
1/4 c dry bread crumbs |
1/2 c parmesan cheese |
Directions:
1. Meat sauce should be prepared ahead of time.
2. Brown onion, add meat and brown. Add spices, tomato sauce and wine.
3. Simmer 1 hour, covered.
4. Turn up heat to reduce sauce by 1/2. Refrigerate overnight.
5. Cut eggplant in 1/2 inch slices. Salt and drain in colander.
6. Brush with oil and broil until golden brown. Flip.
7. In pan, melt butter and add flour. Slowly add milk, salt and pepper, thicken and stir out lumps.
8. Add eggs and cheese. Line casserole dish with dry breadcrumbs (2 1/2 quart shallow dish).
9. Layer 1/2 eggplant, meat sauce and rest of eggplant.
10. ** Can now be frozen for future use.**
11. Top with sauce and parmesan cheese.
12. Bake at 350F 45 minutes.
13. Cool 10 minutes. Serve warm, not hot, with bread.
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