Tuesday, October 1, 2013


This is a recipe from my lovely friend Kristen.


2 medium eggplants
olive oil
1 lb lean ground beef or turkey or lamb
2 medium onions, peeled and chopped
2 tablespoons fresh minced garlic
28 oz can crushed tomatoes
15 oz can chopped tomatoes
1 teaspoon dried oregano
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Cheese sauce:
6 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 tablespoons flour
2 cups cream
2 egg
1 cup grated parmesan cheese

Peel and slice eggplants into 1/4 inch slices. Drizzle a cookie sheet with olive oil, place the eggplant slices on it, drizzle with more olive oil and season with salt and pepper. Put them under the broiler and broil till soft and brown.

In a large sauce pan over medium to medium high heat, add enough olive oil to coat pan. Add chopped onions, garlic and meat. Cook until meat is cooked through. Add canned tomatoes and crushed tomatoes, oregano, cinnamon, salt and pepper.

Spray a 9x13 casserole dish with non-stick spray. Place a layer of eggplant on the bottom. Spread about half the meat mixture on top of eggplant. Put another layer of eggplant on top of that. Spread the rest of meat mixture on top of that.

In a small sauce pan, melt the butter. To the melted butter, whisk in flour, cream, salt and pepper. Bring to a boil. Add eggs and cheese and mix completely. Pour cheese sauce on top of moussaka. Bake in a 350 degree oven for 45 minutes. Let it sit for 25 minutes after you take it out of the oven before cutting it.

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