Tuesday, September 5, 2017

Easy Moussaka Recipe

Moussaka with eggplant

An easy dish to make that will freeze well. Grill extra eggplant and add to your sandwich for lunch the next day. Serve with a big green salad.

Easy Moussaka Recipe

Serves 4

2 large eggplant, tops and bottoms removed, peeled and sliced lengthwise
4 tablespoons olive oil
2 teaspoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 28 fl oz can diced tomatoes
1 small can (5.5 oz) tomato paste
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 pound ground beef
1 cup Parmesan cheese, grated
1/4 cup butter
4 tablespoons flour
1 1/2 cups milk (heated)
1 egg
Salt and pepper to taste

Preheat oven to 425 F. Place eggplant on a baking sheet and rub with olive oil on both sides. Bake for 15 minutes until soft.

Lower oven temperature to 350 F. Lightly grease a 9 x 13-inch pan.

Heat 2 teaspoons oil in a medium-large pot over medium-high heat. Sauté onions and garlic until soft, about 6-7 minutes. Add beef, turn up heat and sauté until no longer pink. Drain off any excess fat. Add tomatoes, tomato paste, oregano, and cinnamon. Bring to a boil, then turn down heat and simmer 15 minutes. Season with salt and pepper to taste.

In the 9 x 13 inch pan. Place 1 layer of eggplant, then tomato/beef sauce, then Parmesan cheese. Repeat layers.

In a medium pot melt butter on low heat. Add flour and cook 1 minute. Slowly add heated milk and cook until thick. Remove 1/4 cup white sauce to a small bowl. Whisk in egg. Add a little more white sauce, whisk. Pour the egg mixture back into the original pot and stir to blend. Spoon white sauce on top of moussaka and bake 30 minutes.

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