Eggplant Beef Moussaka
Created by Echo Echo on March 13, 2015
- Servings: 6
- Prep Time: 20m
- Cook Time: 20m
- Recipe #17982
Ingredients
- 1 medium (1 1/2 pounds) eggplant
- 1 tablespoons oil
- 1 pound ground beef
- 1 teaspoon olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 1/2 cup grated parmesan cheese
- BECHEMEL SAUCE
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon chopped yellow onion
- 1 cup chicken broth (bouillon)
- 2 tablespoons cream
How to Make
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Step 1: Slice eggplant about 1/2 inch thick without peeling.
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Step 2: Fry in oil until lightly browned on both sides (may have to add more oil to prevent sticking).
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Step 3: Meantime, cook beef in oil until it loses its color.
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Step 4: Season with salt and pepper.
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Step 5: Put layer of eggplant slices in bottom of a shallow 1 1/2 quart baking dish.
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Step 6: Put meat on top. Add second layer of eggplant slices.
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Step 7: Pour bechemel sauce over all and sprinkle with parmesan cheese.
How to Make
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Step 8: Bake, uncovered, at 400 degrees F 15-20 minutes until top is crisp and brown.
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Bechemel Sauce
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Step 9: In saucepan, melt butter and comibne with flour smoothly.
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Step 10: Stir in chopped onion.
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Step 11: Add bouillon slowly, stirring constantly, until thickened.
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Step 12: Add cream and simmer very gently for about 1 minute.
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Step 13: Strain.