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Receta Moussaka (Lamb And Eggplant Casserole)

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Ingredientes

Direcciones

  1. Peel the eggplants and slice lengthwise into 1/2-inch thick slices.
  2. Sprinkle salt on both sides and lay on paper towels for 30 min to
  3. "sweat". Dry thoroughly, then dip lightly in flour.
  4. Heat 1/4 c. of extra virgin olive oil in a large skillet over medium heat-high heat.
  5. Add in the eggplant slices and cook till lightly golden brown on both sides. Cook in batches, adding extra virgin olive oil as necessary; set aside.
  6. Make sure there are at least 2 Tbsp. of oil in the skillet, and saute/fry the onions for 5 min. Add in the lamb and cook till no pink show, breaking up the meat as it cooks. Add in the tomatoes, tomato puree, garlic, oregano, cinnamon, and salt. Bring to a boil, then simmer, uncovered, till liquid has evaporated.
  7. Sauce: Heat 1-1/2 c. of lowfat milk in a small pan till tiny bubbles appear around the rim. Remove from the heat. In a large pan, beat the Large eggs with a whisk. Add in the remaining 1/2 c. of lowfat milk, salt, and flour and whisk till smooth. Heat mix gently over low heat, then slowly add in heated lowfat milk.
  8. Whisk till smooth and thickens. Remove from heat.
  9. Preheat the oven to 375 degrees. Grease a deep 9 x 13-inch baking dish. Lay half of the eggplant slices in the bottom. Sprinkle with 1/3 of the cheese.
  10. Add in the meat mix and spread smooth. Add in the remaining eggplant slices and 1/3 of the cheese. Cover with the sauce, then sprinkle on the remaining cheese. Bake for 35 min.
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