Greek
Meagan Palermo
No Comment
,
Moussaka
Print
Ingredients
  1. 1 ½ lbs of Potatoes
  2. 1 large Eggplant
  3. 1.5lbs Arrowhead Ground Beef
  4. 3 Tablespoons Butter
  5. 1 Tablespoon Tomato Paste
  6. 1 Cup grated Parmesan Cheese
  7. 1 Medium Onion
  8. 1 Tablespoon Parsley, finely chopped
  9. 3 Tablespoons of All Purpose Flour
  10. 1 Egg
  11. Oil for frying
  12. Salt and pepper to taste
  13. ¾ Cup dried bread crumbs
  14. Béchamel Sauce
  15. ½ Cup butter
  16. 4 heaping Tablespoon All Purpose Flour
  17. 1 Litre Warm Milk
  18. 2 Egg Yolks
  19. Salt and Pepper to Taste
  20. ½ cup grated parmesan cheese
Instructions
  1. Wash Eggplant and slice into ½ inch rounds.
  2. Then set up a breading station each in separate bowls. (Flour, egg, breadcrumbs)
  3. Bread each slice of eggplant and place on a plate and set to the side.
  4. Peel potatoes, wash well and slice into ¼ inch round slices.
  5. Fry potatoes on both sides.
  6. Remove from pan and place on paper towels to remove excess oil.
  7. Fry the eggplant the same way as the potatoes.
  8. Remove remaining oil from the pan.
  9. Melt Butter in a saucepan and sauté the chopped onion; fry the ground beef until browned.
  10. Add the tomato paste, salt, pepper, and parsley.
  11. Cover and simmer until juices are dried up.
  12. Remove from heat and add 1/3 of cheese and 3-4 tablespoons of the breadcrumbs.
  13. In a greased baking tray, sprinkle about 2 tablespoons of breadcrumbs on the bottom of the tray.
  14. Place potatoes in a layer on the bottom of the baking tray.
  15. Sprinkle 1/3 of the grated cheese over the potatoes.
  16. Pour all the mince meat sauce over the potatoes, spread evenly.
  17. Place eggplant slices on top of meat mixture in on layer.
Béchamel
  1. Melt butter in a saucepan.
  2. Stir in the flour and mix over a gentle heat until it turns slightly yellow and starts to bubble.
  3. Remove from the heat and slowly add a little milk and mix in well.
  4. Gradually add the rest of the milk, stir over a gentle heat until the sauce boils and thickens making sure there are no lumps.
  5. Season with salt and pepper.
  6. Stir in the cheese.
  7. Leave it to cool for a few minutes, then stir the egg yolks through the sauce until completely mixed in.
  8. Pour the béchamel sauce evenly over the potatoes.
  9. Sprinkle the remaining cheese over the sauce and then about 2 tablespoons of breadcrumbs on top.
  10. Bake in medium oven at 350 degrees for approximately 30 to 40 minute, or until it is golden on top.
  11. Remove from oven and leave it to stand for 5- 10 minutes to set before cutting into portions.
Food Love Life Family https://www.foodlovelifefamily.com/
Moussaka

Post navigation

Leave a Reply

Your email address will not be published. Required fields are marked *