This recipe from "The Dieter's Cookbook" is the one I make all the time and it's the BEST with Japanese eggplant. It sure doesn't taste "diet", and though it says it serves 10, serving 6 is better.
This is worth the effort - it's delicious!
It's best with ground lamb.
(The cinnamon is traditional, but I can't stand it in the dish, so I omit it.)
Lee
Moussaka for Many (Better Homes and Gardens Dieter's Cookbook)
2 large eggplant or 6-7 Japanese eggplants, peeled and cut into slices
2 T cooking oil (I always need more)
2 pounds ground beef or ground lamb
1 large onion, chopped
2 cloves garlic, minced
1 8-oz can tomato sauce
3/4 cup dry red wine
1 teas salt
dash dried oregano, or 1 teas fresh oregano
1/4 teas cinnamon
1 beaten egg
++++++
1/4 cup butter
1/4 cup flour
1 teas salt
dash black pepper
2 cups skim milk (or whatever milk)
3 beaten eggs
1/2 cup parm. cheese
ground cinnamon
Brush both side of eggplant slices with oil, sprinkle lightly with salt, and brown eggplant slices on each side, in a large skillet. Set aside.
In the same skillet, brown the meat with the onion and garlic; drain off any excess fat. Stir in tomato sauce, wine, parsley, the 1 teas. of salt, oregano and cinnamon. Simmer, uncovered, until most of the liquid is absorbed. Gradually stir the beaten egg into the ground meat mixture.
In a saucepan, melt butter; stir in flour, 1 teas salt, and pepper. Add milk all at once; cook and stir constantly until thickened and bubbly (this will take awhile - don't walk away!). Gradually stir hot sauce into the 3 beaten eggs.
In a greased 13 x 9 baking dish, arrange half the eggplant. Pour all the meat mixture on top of the eggplant, then pour the milk mixture over all. Top with parm. cheese and sprinkle with cinnamon. Bake at 325 for 40 -45 minutes.
Serve with orzo or rice pilaf.
This is worth the effort - it's delicious!
It's best with ground lamb.
(The cinnamon is traditional, but I can't stand it in the dish, so I omit it.)
Lee
Moussaka for Many (Better Homes and Gardens Dieter's Cookbook)
2 large eggplant or 6-7 Japanese eggplants, peeled and cut into slices
2 T cooking oil (I always need more)
2 pounds ground beef or ground lamb
1 large onion, chopped
2 cloves garlic, minced
1 8-oz can tomato sauce
3/4 cup dry red wine
1 teas salt
dash dried oregano, or 1 teas fresh oregano
1/4 teas cinnamon
1 beaten egg
++++++
1/4 cup butter
1/4 cup flour
1 teas salt
dash black pepper
2 cups skim milk (or whatever milk)
3 beaten eggs
1/2 cup parm. cheese
ground cinnamon
Brush both side of eggplant slices with oil, sprinkle lightly with salt, and brown eggplant slices on each side, in a large skillet. Set aside.
In the same skillet, brown the meat with the onion and garlic; drain off any excess fat. Stir in tomato sauce, wine, parsley, the 1 teas. of salt, oregano and cinnamon. Simmer, uncovered, until most of the liquid is absorbed. Gradually stir the beaten egg into the ground meat mixture.
In a saucepan, melt butter; stir in flour, 1 teas salt, and pepper. Add milk all at once; cook and stir constantly until thickened and bubbly (this will take awhile - don't walk away!). Gradually stir hot sauce into the 3 beaten eggs.
In a greased 13 x 9 baking dish, arrange half the eggplant. Pour all the meat mixture on top of the eggplant, then pour the milk mixture over all. Top with parm. cheese and sprinkle with cinnamon. Bake at 325 for 40 -45 minutes.
Serve with orzo or rice pilaf.
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