GREEK MOUSSAKA
Adapted From: Cooking Up World History, Teacher Ideas Press
Serving Size: 12
Preparation Time: 1:30
Categories:
Amount Measure Ingredient Preparation Method
4 Eggplants peeled and sliced
4 tablespoons Butter
2 pounds Ground Beef
2 Onions chopped
2 tablespoons Tomato Paste
1/3 cup Parsley chopped
1 cup Kitchen Basics Beef Stock
1/4 teaspoon Cinnamon
3 Eggs beaten
1/3 cup Grated Cheese
1/2 cup Bread Crumbs
6 tablespoons Butter
6 tablespoons Flour
3 cups Milk scalded
1/4 teaspoon Nutmeg
4 Egg Yolks beaten
Cooking Oil
Grated Cheese
Notes: Put eggplant slices aside. Melt 4 Tbsp. butter in
a large frying pan over medium heat. Add ground beef and onions.
Fry until meat is browned. Add tomato paste, parsley, & Kitchen
Basics Beef Stock. Simmer until liquid is absorbed. Remove
from heat. Stir in cinnamon, eggs, cheese, and 1/2 of the bread crumbs.
Melt 6 Tbsp. butter in a saucepan over low heat. Stir in flour.
Slowly stir in milk. Continue to cook until the sauce
is thick. Add nutmeg. Stir small amount of sauce into the egg
yolks. Stir egg yolks into sauce. Cook for 2 minutes, stirring
constantly. Remove from heat. Brown eggplant in cooking
oil over medium-high heat. Grease a large casserole dish. Sprinkle
rest of bread crumbs in bottom of dish. Add layer of eggplant slices.
Add some ground beef. Continue to layer. Cover with sauce and
grated cheese. Bake at 350 degrees for 1 hour.