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Moussaka
1
1
large eggplant
pound ground beef or lamb
Vegetable oil
2
2
1
1
1
1
2
1
1
2
1
2
medium onions, chopped
cloves garlic, minced
teaspoon salt
/2 teaspoon thyme
/2 teaspoon oregano
/2 teaspoon nutmeg
tablespoons chopped parsley
1/4 cups canned tomatoes
/2 cup white wine
egg whites
/2 cup bread crumbs
tablespoons grated Parmesan cheese
Pare eggplant and cut into 1/2−inch slices. Sprinkle with salt and set aside for 30 minutes. Rinse and
dry thoroughly. Brown meat in vegetable oil with onions and garlic. Drain off the fat. Add salt,
seasonings, parsley, tomatoes and wine. Cover and cook slowly for 30 minutes. Cool.
Mix in unbeaten egg whites and half of the crumbs. Brown the eggplant slices in oil. Sprinkle bottom of
a 13 x 9−inch baking dish with remaining crumbs. Cover with the eggplant. Spoon meat mixture over
the eggplant. Pour Sauce over this mixture. Top with cheese and bake at 350 degrees F for 45 minutes.
Sauce
3
3
1
2
1
1
tablespoons butter
tablespoons flour
1/2 cups milk
egg yolks
/2 teaspoon salt
/4 teaspoon pepper
Melt butter. Add flour slowly, stirring constantly. Remove from heat. Slowly stir in the milk. Return to
heat and stir until the sauce thickens. Beat egg yolks well. Gradually stir yolks, salt and pepper into the
sauce. Blend well.
Moussaka
257
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