Meat
and Poultry:
Moussaka
Amerikanis
from
Atlanta
Cooknotes
INGREDIENTS:
4
medium-sized eggplants
Salt
10
tablespoons butter, divided
2
pounds ground lamb or beef
3
onions, chopped
2
tablespoons tomato paste
1/4
cup chopped parsley
1/2
cup red wine
Salt
and pepper, to taste
1/2
cup water
1/8
teaspoon cinnamon
2
to 3 eggs, beaten
3/4
cup grated cheddar cheese, divided
1/2
cup bread crumbs, divided
6
tablespoons all-purpose flour
3
cups milk, scalded
Salt
and pepper, to taste
1/8
teaspoon nutmeg
4
egg yolks, lightly beaten
4
tablespoons olive oil
TO
PREPARE:
Peel
1/2-inch strips lengthwise from eggplant so that it looks striped.
Cut eggplant into 3/4-inch-thick rounds. Sprinkle with salt; set
aside between two heavy plates to extract excess fluid. In a frying
pan, sauté lamb and onions in 4 tablespoons butter; drain.
Add tomato paste, parsley, wine, salt, pepper, and water. Simmer
until liquid is reduced. Cool. Stir in cinnamon, eggs, 1/2-cup
cheese, and 1/4-cup bread crumbs; reserve. In a saucepan, melt 6
tablespoons butter and blend in flour. Remove from heat and gradually
stir in milk. Return to heat, cooking and stirring until sauce is
thickened. Add salt, pepper, and nutmeg. In a bowl, add a little
of the hot sauce to the egg yolks, beating well. Pour egg mixture
into remaining sauce, stirring and cooking for 2 minutes. Remove
from heat and set aside. Brown eggplant on both sides in olive oil.
More oil may be added if needed. Sprinkle 1/4-cup bread crumbs in
a buttered 3-quart casserole. Cover with alternating layers of eggplant
and reserved lamb mixture, ending with eggplant. Pour sauce over
all and sprinkle with 1/4-cup cheese. Recipe is better if prepared
a day ahead, and baked immediately before serving. Bake in a preheated
350 degree oven for 1 hour.
SERVES:
10 - 12
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