Food recipes
Moussaka
Moussaka
Ingredients:
7 tablespoons extra-virgin olive oil
1 medium eggplant, peeled and sliced into 1/2" rounds
Salt and freshly ground black pepper to taste
1 pound ground lamb or beef
1 onion, chopped
1 can (14 ounces) crushed tomatoes
1/2 teaspoon ground cinnamon
2 cups white sauce (béchamel)
Grated Parmesan cheese
Directions:
1. Brush the eggplant slices with some of the olive oil, season with salt and pepper and broil or fry until golden on both sides.
2. Heat the remaining oil in a skillet and cook the onion and meat until browned. Add the tomatoes and cinnamon and simmer 15 minutes. Season with salt and pepper.
3. Preheat the oven to 350°F. Layer half the eggplant in a baking dish, cover with the meat sauce, then top with the remaining eggplant.
4. Pour the white sauce over, sprinkle with Parmesan and bake until golden, about 45 minutes. Let stand 10 minutes before cutting.
Ingredients:
7 tablespoons extra-virgin olive oil
1 medium eggplant, peeled and sliced into 1/2" rounds
Salt and freshly ground black pepper to taste
1 pound ground lamb or beef
1 onion, chopped
1 can (14 ounces) crushed tomatoes
1/2 teaspoon ground cinnamon
2 cups white sauce (béchamel)
Grated Parmesan cheese
Directions:
1. Brush the eggplant slices with some of the olive oil, season with salt and pepper and broil or fry until golden on both sides.
2. Heat the remaining oil in a skillet and cook the onion and meat until browned. Add the tomatoes and cinnamon and simmer 15 minutes. Season with salt and pepper.
3. Preheat the oven to 350°F. Layer half the eggplant in a baking dish, cover with the meat sauce, then top with the remaining eggplant.
4. Pour the white sauce over, sprinkle with Parmesan and bake until golden, about 45 minutes. Let stand 10 minutes before cutting.
Printed from https://recipe.bluelayer.org/recipe/74263/moussaka