Moussaka
Ingredients:
3 midsize dark color firm eggplants 1/4 C olive oil 1 lb ground round 1 midsize onion 2 cloves garlic 3/4 C tomato sauce 2 tbsp. Pepper paste 1/4 C red wine Salt and pepper to taste 1/2 tsp. sugar 1/4 C parsley (chopped) 1/2 C shredded mozzarella cheese White sauce 60 gm unsalted butter 60 gm flour 2 C milk 2 C Romano and Cheddar cheese mix 2 eggs Salt and white pepper to taste Making: Preparing the meat: In a casserole sauté chopped onions until they get translucent (do not burn the onion) Add the minced garlic Add ground round, keep sautéing. Add salt and pepper Add pepper paste and tomato sauce and wine. Cook it all simmering for about 10 minutes. Add parsley mix and set aside. White sauce Melt the butter Add the flour and sauté together until color turns slightly yellow and aroma comes out of sauteed flour Gradually add milk whisking the combination until it becomes creamy and smooth texture. Add salt and pepper to taste take off the heat Fold in the cheese mix Add scrambled eggs gradually and mixing the sauce rapidly. Set aside Optional to add ½ tsp cinnamon and nutmeg. Eggplants Rinse well and peel the eggplants zebra style Prepare a cold-water salt bath in a large bowl Slice each eggplant lengthwise little less than 1/4 inches thick Put all slices in a water bath and make sure all slices are under the water. Keep them in the water about 20 minutes. (this step may avoid eggplants get dark color) Take them out pat-dry and spray with olive oil. Place them side by side on cookie sheet Broil until eggplants get golden fry. (I do not fry eggplants) Spread a couple Tbsp. tomato sauce at the bottom of the Lay each broiled slice in the Pyrex pan in one layer over lap the eggplants. Add 1/4 C of the white sauce into a meat sauce and spread it on the first layer of the eggplant. Cover the meat with another layer of the broiled eggplant slices. Spread the rest of the white sauce on the eggplants. Spread the shredded mozzarella cheese Bake in 360 F for 35 minutes. Back to Red Meat Selection July 2024 |
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