Moussaka (baked eggplant with potatoes)

12 servings

Ingredients

Quantity Ingredient
2 larges Eggplant
Salt
3 Potatoes
Olive oil
2 larges Onions; chopped
1 pounds Ground beef
6 tablespoons Butter; melted, divided
½ cup Parsley; chopped
1 cup Tomato sauce
¼ cup Breadcrumbs
⅓ cup All-purpose flour
2 cups Milk
2 Eggs; separated
¼ cup Romano cheese; grated
dash Nutmeg; ground

Directions

Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices in olive oil. Drain on paper towels and set aside.

Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes.

Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant.

Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly.

Beat egg yolks, and combine with cheese and nutmeg; add to sauce.

Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown.

SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.

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