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Receta Moussaka (Baked Eggplant With Potatoes)
by Global Cookbook

Moussaka (Baked Eggplant With Potatoes)
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Ingredientes

  • 2 lrg Eggplant
  •     Salt
  • 3 x Potatoes
  •     Extra virgin olive oil
  • 2 lrg Onions minced
  • 1 lb Grnd beef
  • 6 Tbsp. Butter melted, divided
  • 1/2 c. Parsley minced
  • 1 c. Tomato sauce
  • 1/4 c. Breadcrumbs
  • 1/3 c. All-purpose flour
  • 2 c. Lowfat milk
  • 2 x Large eggs separated
  • 1/4 c. Romano cheese grated
  •     ds Nutmeg grnd

Direcciones

  1. Slice eggplant and sprinkle with salt; set aside for 15 to 20 min. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices in extra virgin olive oil. Drain on paper towels and set aside.
  2. Saute/fry onion and grnd beef in 2 Tbsp. melted butter till brown; add in parsley and tomato sauce and simmer for 10 min.
  3. Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mix in pan; repeat layers, ending with eggplant.
  4. Combine remaining butter and flour; cook over low heat, stirring constantly. Heat lowfat milk; gradually add in to flour mix, stirring constantly. Cook over low heat till thick; cold slightly.
  5. Beat egg yolks, and combine with cheese and nutmeg; add in to sauce. Beat egg whites till stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 min or possibly till golden.