Moussaka - GREEK
Posted in:
Lamb
Sat, Feb 11, 2017, 11:33:22, 8 Yaers ago
0 out of 5 with 0 ratings
comments: 0 - hits: 157
Directions
- MEAT SAUCE:
- In a large frying pan, heat oil over MEDIUM heat.
- Add onion and pinch of salt for 2 minutes.
- Add garlic for 1 minute.
- Add lamb until no longer pink, about 5 minutes.
- Drain excess grease from pan.
- Add wine, tomato paste, crushed tomatoes, bay leaf, cinnamon, allspice, salt and pepper; bring to a boil, then reduce heat and simmer, COVERED, for 10 minutes.
- Taste for seasoning.
- EGGPLANT:
- Heat the broiler.
- Mix oil, salt and pepper.
- Put the eggplant on 2 large baking sheets and brush both sides of the slices with the oil.
- Broil 10 inches from the heat until browned, being careful not to burn.
- Turn and broil until browned on the other side.
- Shut off broiler and move pans to bottom shelf.
- WHITE SAUCE:
- In a small saucepan, combine the cream cheese, milk, salt and pepper. Warm over LOW heat until just melted.
- LAYERS:
- Reheat meat sauce if too cold.
- Grease an 8 x 11.5 inch baking dish.
- Make 6 layers in the dish: half the eggplant, half the meat sauce, half the grated Parmesan cheese, and then repeat.
- Spoon the White Sauce on top. Broil until just starting to brown, about 2 minutes.
Ingredients
MEAT SAUCE1 pound ground lamb1 whole onion, chopped2 cloves garlic, minced1/2 cup red wine1 tablespoon tomato paste1 15-oz can crushed tomatoes with liquid1 whole bay leaf1 whole cinnamon stick1/4 teaspoon ground allspice1 teaspoon salt1/2 teaspoon pepper1 tablespoon oil----------------------------------EGGPLANT2 lb eggplant, peeled and sliced 1/4 inch8 tablespoons oil1/2 teaspoon pepper1/2 teaspoon salt------------------------------------------WHITE SAUCE16 oz cream cheese1 cup milk1 teaspoon salt1/2 teaspoon pepper------------------------------1/2 cup Parmesan cheese, grated
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