Recipe 4 All: Moussaka (Baked Eggplant with Potatoes) Recipe — Every recipe in the World on this site.

Recipe 4 All: Moussaka (Baked Eggplant with Potatoes) Recipe

Moussaka (Baked Eggplant with Potatoes)

Yield: 12 servings
2lg Eggplant
3  Potatoes
  Olive oil
2lg Onions; chopped
1lb Ground beef
6tablespoon Butter; melted, divided
½cups Parsley; chopped
1cups Tomato sauce
¼cups Breadcrumbs
1/3cups All-purpose flour
2cups Milk
2  Eggs; separated
¼cups Romano cheese; grated
ds 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.

Your Moussaka (Baked Eggplant with Potatoes) is ready. Good luck!

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