Home Up Contents Search



Greek Ground Meat and Vegetable Moussaka


4 medium size Eggplants
1 lb. Ground beef, very lean is better
1 cup Burgundy wine
2 medium Chopped onions
1 cup Water
3 tsp. Fresh parsley, chopped finely
or 3 tsp. Dried parsley flakes
4 tbsp. Tomato paste
1/2 tsp. Sea salt
dash Ground pepper
1 cup Bread crumbs
3 Beaten eggs
1/2 cup Grated sharp cheese
dash Ground cinnamon

Pre heat the oven to350 F temperature.

Pare the eggplants; cut into slices of 1/4 inch thick.

Sprinkle with little amount of salt and set aside.

In a large skillet, brown the meat and onion, drain off the fat.

Add the wine, water, parsley, tomato paste and salt and dash of pepper.

Then simmer until liquid is nearly absorbed then let it cool down.

Stir in 1/4 cup bread crumbs and beaten eggs, the first 1/4 cup cheese and cinnamon.

In sauce pan melt butter, stir in flour and milk and stir until thickened.

Add a little of the hot sauce to the one beaten egg; return to hot mixture.

Cook over low heat for 2 minutes, stirring constantly.

Brown eggplant slices on both sides in a little hot oil.

Prepare a 17 1/2 by 2 inch baking dish putting the remaining bread crumbs and cover with layer of eggplant slices, and spoon on all meat mixture.

Arrange the remaining eggplant over meat, pour the milk-egg sauce over the top with the remaining 1/4 cup shredded cheese.

Bake in for 45 minutes to less than an hour.

Serve warm.

Serve 6 people.

Simple tips:

This mouth watering moussaka dish, can be serve hot with spaghetti sauce and Greek Vegetable salad.



Home ] Up ]

Send mail to electricchef@excite.com with questions or comments about this web site.
Copyright 2000 - 2003 The Electric Chef
Last modified: May 26, 2003