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| Moussaka with eggplant |
Easy Moussaka Recipe
An easy dish to make that will freeze well. Grill extra eggplant and add to your sandwich for lunch the next day. Serve with a big green salad.
Serves 4
2 large eggplant, tops and bottoms removed, peeled and sliced lengthwise
4 tablespoons olive oil
2 teaspoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 28 fl oz can diced tomatoes
1 small can (5.5 oz) tomato paste
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 pound ground beef
1 cup Parmesan cheese, grated
1/4 cup butter
4 tablespoons flour
1 1/2 cups milk (heated)
1 egg
Salt and pepper to taste
Preheat oven to 425 F. Place eggplant on a baking sheet and rub with olive oil on both sides. Bake for 15 minutes until soft.
Lower oven temperature to 350 F. Lightly grease a 9 x 13-inch pan.
Heat 2 teaspoons oil in a medium-large pot over medium-high heat. Sauté onions and garlic until soft, about 6-7 minutes. Add beef, turn up heat and sauté until no longer pink. Drain off any excess fat. Add tomatoes, tomato paste, oregano, and cinnamon. Bring to a boil, then turn down heat and simmer 15 minutes. Season with salt and pepper to taste.
In the 9 x 13 inch pan. Place 1 layer of eggplant, then tomato/beef sauce, then Parmesan cheese. Repeat layers.
In a medium pot melt butter on low heat. Add flour and cook 1 minute. Slowly add heated milk and cook until thick. Remove 1/4 cup white sauce to a small bowl. Whisk in egg. Add a little more white sauce, whisk. Pour the egg mixture back into the original pot and stir to blend. Spoon white sauce on top of moussaka and bake 30 minutes.
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