Posted by Nancy J. Cohen on February 4, 2015
After buying a plump eggplant at the Swap Shop in Fort Lauderdale, I had a choice of three dishes to make with it: My chopped eggplant appetizer, eggplant parmigian, or moussaka. I chose the last one and made a substantial dish that will last us several nights. Full recipe below.
First I peeled and sliced the eggplant, then salted the slices. This bleeds out the bitterness.
Next I made the beef mixture then set it aside while I did the sauce.
Make sure you stir constantly during the sauce stage.
Once the ingredients are prepared, you can assemble the dish. Cover and Refrigerate to bake later if desired.
And here is the finished meal. Doesn’t it look good enough to eat? Add a salad and a glass of red wine, and you are all set.
1 large eggplant, peeled and sliced into thin rounds
2 Tbsp. olive oil
1-1/2 to 2 pounds ground beef
1 small onion, chopped
15‑oz. can tomato sauce
3/4 cup dry red wine
2 Tbsp. chopped fresh parsley
1 tsp. dried oregano
1/4 tsp. ground cinnamon
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups low-fat milk
1 cup grated Parmesan, divided
Salt eggplant slices on both sides and let sweat on a plate for a half hour, then rinse and pat dry.
Heat olive oil in skillet over medium high heat. Add ground beef and onions and cook until beef is brown, about 15 minutes. Stir in tomato sauce, wine, parsley, oregano and cinnamon. Simmer until mixture thickens, stirring occasionally, about 20 minutes. Set aside.
Preheat oven to 350 degrees. In a separate saucepan, melt butter over medium high heat. Add flour and stir 1 minute. Gradually add milk, whisking until smooth. Boil until thickened, stirring constantly, about 2 minutes.
Beat eggs in small bowl to blend. Whisk small amount of hot milk mixture into eggs. Return egg mixture to saucepan. Whisk constantly until mixture reaches a boil, then remove from heat. Stir in 1/2 cup grated Parmesan.
Grease 13x9x2 inch glass baking dish. Arrange half of eggplant slices in bottom of dish. Spread meat mixture over. Top with remaining eggplant. Pour hot custard cheese sauce over eggplant. Sprinkle with remaining ½ cup Parmesan. Cover loosely with foil and bake 1 hour. Uncover and continue baking until golden brown. Serves 6-8.
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