Moussaka (Eggplant and Meat with Custard)
| Yield: | 6 Servings |
| Categories: | Greek, Ground Beef, Pork, Beef |
| 4 | Eggplants, large | |
| 1 | Salt | |
| 1 | Flour for coating | |
| 1/2 | c | Oil, vegetable |
| MEAT SAUCE | ||
| 2 | tb | Butter |
| 1 | Onion, finely chopped | |
| 1 1/2 | lb | Beef, ground chuck |
| 1/2 | lb | Pork, lean ground |
| 1 | tb | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Nutmeg |
| 2 | tb | Parsley, chopped |
| 3 | tb | Tomato sauce |
| 1 | c | Wine, dry red |
| 1/2 | c | Water, boiling |
| 2 | Eggs | |
| 1 | c | Cheese, grated * |
| 2 | Toast, dry slices, grated | |
| CREAM SAUCE | ||
| 1/4 | c | Butter |
| 2 | tb | Flour |
| 1/4 | c | Milk, cold |
| 2 3/4 | c | Milk, warm |
| 1 | c | Cream, half and half |
| 3 | Eggs, whole | |
| 3 | Eggs, yolks only | |
| 1 | ts | Salt |
| 1/2 | ts | Nutmeg, grated |
| 1/3 | c | Cheese, grated * |
| TOPPING | ||
| 1/3 | c | Cheese, grated * |
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