Moussake a la Athenian
Rich in ingredients, this Greek dish consists of eggplant, burgundy wine, ground beef, breadcrumbs and onion! It's such a long roster of great-tasting foods, you'll have a hard time deciding what makes this dish so downright good.
Ingredients
- 2 medium eggplants
- 8 ounce(s) ground beef
- 1 cup(s) chopped onion
- 2 floz burgundy wine
- 2 floz water
- 2 tablespoon(s) parsley flakes
- 3 tablespoon(s) tomato paste
- 1 teaspoon(s) salt
- 1 dash(es) pepper
- 1/4 cup(s) breadcrumbs
- 3/16 cup(s) eggs beaten
- 1/4 cup(s) grated sharp American cheese
- 1/8 teaspoon(s) cinnamon
- 1/4 cup(s) breadcrumbs
- 3 tablespoon(s) butter
- 3/16 cup(s) flour
- 1 1/2 cup(s) milk
- 1/2 teaspoon(s) salt
- 1 dash(es) pepper
- 1/8 teaspoon(s) nutmeg
- 1 egg, beaten
- 1/4 cup(s) shredded sharp American cheese
Instructions
- Oven temperature at 350 degrees and pare eggplants; cut into slices 1/4 inch thick.
- Sprinkle with a little salt and set aside.
- In skillet, brown meat and onion; drain off fat.
- Add wine, water, parsley, tomato paste and 1 tbs salt and dash pepper.
- Simmer until liquid is nearly absorbed.
- Cool.
- Stir in 1/4-cup breadcrumbs and 2 beaten eggs, the first 1/4-cup cheese and cinnamon.
- In saucepan melt butter, stir in flour and milk and stir until thickened.
- Add a little of the hot sauce to the one beaten egg; return to hot mixture.
- Cook over low heat 2 minutes, stirring constantly.
- Brown eggplant slices on both sides in a little hot oil.
- Sprinkle bottom of 12 x 7 1/2 x 2 inch baking dish with remaining breadcrumbs.
- Cover with layer of eggplant slices; spoon on all meat mixture.
- Arrange remaining eggplant over meat.
- Pour milk-egg sauce over top with remaining 1/4 cup shredded cheese.
- Bake in over for about 45 minutes.
- Ready in 1 hour.
Nutrition
Calories: 2019.85kcalCarbohydrates: 158.65gProtein: 113.75gFat: 102.68gSaturated Fat: 51.78gCholesterol: 691.47mgSodium: 4997.92mgFiber: 36.4gSugar: 68.38g
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