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Kitten’s Greek Moussaka

Written By: kittencal on February 21, 2010 One Comment

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Test Kitchen Notes; to release some moisture you may want to “sweat” the eggplant slices first,  you can do that by following the first 4 instruction paragraphs HERE

Servings 4-6

INGREDIENTS:

2 medium eggplants

olive oil (as needed)

1 pound lean ground beef

2 medium onions, chopped

4 garlic cloves, minced

1/2 teaspoon ground cinnamon (can increase to 1 teaspoon)

1 (8 ounce) can tomato sauce (do not use pasta sauce or crushed tomatoes it will alter and reduce the flavor)

1 teaspoon dried oregano (rubbed between fingers to release the flavors)

1-1/2 teaspoon salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

WHITE SAUCE:

3 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper, or to taste

2 tablespoons all-purpose flour

1 cup light cream (use half and half or 18% table cream)

1 large egg

1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS:——————————————–

Grease a 9 x 9-inch baking pan or a 13 x 9-inch baking pan.

Peel the eggplants then slice 1/4-inch thick (or a little thicker won’t hurt).

Brush cookie sheet with olive oil.

Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).

Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.

In the bottom of the prepared baking dish arrange half of the eggplant slices.

In a large skillet cook the beef with until no longer pink; drain fat add in garlic and cinnamon and continue cooking until the beef is browned (this may take about 10-12 minutes)

Add in tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.

Arrange the remaining eggplant slices over the beef mixture.

For the white sauce; melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in the light cream; cook and stir over medium heat until thick and bubbly.

In a small bowl beat egg then stir in a small amount of the hot sauce, then add egg to sauce mixture mixing well then mix in Parmesan cheese.

Pour the cheese sauce over mixture in baking dish.

Bake in a preheated 350 degree F oven for 45 minutes.

You will also find this recipe on Recipezazz.com

Related posts:

    Greek Spaghetti Casserole

    Easy Basic Layered Eggplant Parmesan

    Kitten’s Layered Eggplant Ricotta Marinara (Vegetarian)

    Ground Beef Zucchini “Lasagna” Casserole

    Kitten’s Greek Stifado (Greek Beef Stew)

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One Response to “Kitten’s Greek Moussaka”

  1. AmandaInOz says on: 30 August 2010 at 12:06 am

    This is absolutely delicious! I used ground lamb, otherwise made as stated, and we really enjoyed it. This was our first time making moussaka, but we will definitely make it again in the future. Thanks for posting!

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