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Anne Pyne Cowley
Parent ID

2 med. eggplants
1/4 tsp. cinnamon
8 T. olive oil
Salt and pepper
2 lb.. ground lamb or beef
8 T. butter
2-3 lg. onions, chopped
6 T. flour
3 T. tomato paste
1 qt. milk
1/4 c. dry wine
4 eggs, well beaten
1/2 c. chopped parsley
1/2 tsp. nutmeg
2 c. ricotta or cottage cheese
1 c. Parmesan, grated

Peel eggplant, slice 1/4 inch thick, brown quickly in 4 tablespoons oil and set aside. Heat 4 tablespoons more oil, brown onions, meat, and other ingredients through, salt and pepper; simmer 25 minutes. Melt butter, stir in flour, add milk slowly, cook stirring till thickened. Add beaten eggs, nutmeg, ricotta. Grease a 11x16 inch baking dish (or two smaller ones) and layer with: eggplant, Parmesan, meat sauce, more Parmesan, egg mixture.

Bake at 350 degrees for 1 hour. Can be made a day ahead and reheated.

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