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Category: Beef Casseroles
Prep Time: Cook Time: Total Time:
Makes 8 servings.
3 eggplants
3 baking potatoes, cooked and cooled
salt
1/4 c. olive oil
1 T. butter
1 lb. lean ground beef
salt and pepper
2 onions, diced
1 clove garlic, minced
1/4 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/2 tsp. Italian seasoning
2 T. dried parsley
1 7-oz. can tomato sauce
1/2 c. red wine
1 egg, beaten
Bechamel Sauce
4 c. milk
1/2 c. butter
6 T. all-purpose flour
salt and white pepper
1 1/2 c. grated Parmesan cheese
1/4 tsp. grated nutmeg
Peel and cut eggplants lengthwise into 1/2-inch thick slices.
Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture.
Meanwhile, peel and slice potatoes into 1/8-inch thick slices.
Heat olive oil in a large skillet over high heat.
Add eggplant and saute quickly until browned; transfer to paper towels to drain.
Melt butter in skillet and add ground beef, onions and garlic; season to taste with salt and pepper.
After the beef is browned, sprinkle with cinnamon, nutmeg, fines herbs and parsley.
Add tomato sauce and wine, and mix well.
Simmer for 20 minutes. Allow to cool then stir in egg.
Prepare Bechamel Sauce. Scald milk in a saucepan.
Melt butter in a large skillet over medium heat; whisk in flour until smooth.
Lower heat; gradually pour in the hot milk, whisking constantly until it thickens.
Season to taste with salt and white pepper.
Prepare Moussaka Preheat oven to 350F. Spray a large shallow roasting pan with cooking spray.
Arrange a layer of eggplant and potato slices in roasting pan; spoon and spread 1/3 of the meat mixture over top.
Sprinkle with 1/2 cup Parmesan cheese.
Repeat layers twice more, except for final sprinkling of Parmesan cheese.
Spoon Bechamel sauce on top and spread to cover; sprinkle with nutmeg.
Sprinkle with the remaining Parmesan cheese.
Bake at 350F for 1 hour.
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BEEF - GROUND - MOUSSAKA
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Category: Beef Casseroles
Prep Time: Cook Time: Total Time:
Makes 8 servings.
3 eggplants
3 baking potatoes, cooked and cooled
salt
1/4 c. olive oil
1 T. butter
1 lb. lean ground beef
salt and pepper
2 onions, diced
1 clove garlic, minced
1/4 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/2 tsp. Italian seasoning
2 T. dried parsley
1 7-oz. can tomato sauce
1/2 c. red wine
1 egg, beaten
Bechamel Sauce
4 c. milk
1/2 c. butter
6 T. all-purpose flour
salt and white pepper
1 1/2 c. grated Parmesan cheese
1/4 tsp. grated nutmeg
Peel and cut eggplants lengthwise into 1/2-inch thick slices.
Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture.
Meanwhile, peel and slice potatoes into 1/8-inch thick slices.
Heat olive oil in a large skillet over high heat.
Add eggplant and saute quickly until browned; transfer to paper towels to drain.
Melt butter in skillet and add ground beef, onions and garlic; season to taste with salt and pepper.
After the beef is browned, sprinkle with cinnamon, nutmeg, fines herbs and parsley.
Add tomato sauce and wine, and mix well.
Simmer for 20 minutes. Allow to cool then stir in egg.
Prepare Bechamel Sauce. Scald milk in a saucepan.
Melt butter in a large skillet over medium heat; whisk in flour until smooth.
Lower heat; gradually pour in the hot milk, whisking constantly until it thickens.
Season to taste with salt and white pepper.
Prepare Moussaka Preheat oven to 350F. Spray a large shallow roasting pan with cooking spray.
Arrange a layer of eggplant and potato slices in roasting pan; spoon and spread 1/3 of the meat mixture over top.
Sprinkle with 1/2 cup Parmesan cheese.
Repeat layers twice more, except for final sprinkling of Parmesan cheese.
Spoon Bechamel sauce on top and spread to cover; sprinkle with nutmeg.
Sprinkle with the remaining Parmesan cheese.
Bake at 350F for 1 hour.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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