Moussakacasseroles, greek, holiday, main dish 2 large eggplant 1 salt 3 potatoes 1 olive oil 2 large onions; chopped 1 lb ground beef 6 tablespoon butter; melted, divided 1/2 cup parsley; chopped 1 cup tomato sauce 1/4 cup breadcrumbs 1/3 cup all-purpose flour 2 cup milk 2 eggs; separated 1/4 cup romano cheese; grated 1 dash nutmeg; ground Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices in olive oil. Drain on paper towels and set aside. Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes. Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant. Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly. Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown. SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman. |
