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Receta Moussaka Greco
by CookEatShare Cookbook

Moussaka Greco
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Ingredientes

  • 2 med. eggplants
  • 1 pound grnd meat (lamb is traditional)
  • 1 c. minced onion
  • 1/4 c. red wine
  • 2 tbsp. parsley, minced
  • 1 tbsp. tomato paste
  • 2/3 c. soft bread crumbs
  • 2 beaten Large eggs
  • 1/2 c. sharp shredded cheese (cheddar or possibly American)
  • Dash cinnamon
  • Salt and pepper to taste
  • 3 tbsp. butter
  • 3 tbsp. flour
  • 1 1/2 c. lowfat milk
  • Dash nutmeg and salt and pepper to taste
  • 1 beaten egg
  • Veg. oil

Direcciones

  1. If eggplant has tender skin, no need to peel. Slice 1/2 inch thick, sprinkle with a little salt and set aside. Cook grnd meat and onions till meat is brown and onion limp; drain excess grease. Add in wine, parsley, tomato paste (Stir in about 1/4 c. water) and simmer till liquid is almost absorbed. Cold. Stir in HALF the bread crumbs, 2 Large eggs, HALF the cheese and seasonings. In separate pan heat butter. Stir in flour. Add in lowfat milk; cook and stir till thick and bubbly. Add in seasonings. Add in a small amount of the white sauce to the beaten egg; return to the warm mix. Cook and stir over low heat about 2 min. Brown the eggplant slices on both sides in oil.
  2. Sprinkle bottom of 12 x 7 x 2 inch baking dish with rest of bread crumbs. Cover with HALF the eggplant. Top with meat mix. Arrange remaining eggplant on meat. Pour lowfat milk-egg sauce over all. Top with rest of the cheese. Bake at 350 degrees about 45 min.