Moussaka

(from MethodicalImprov’s recipe box)

John does not care for this. Carrie really likes it.

Source: Andrea

Categories: beef, main course, meat

Ingredients

  • 1 eggplant
  • 1 1/2 lb zucchini
  • 1 lb ground meat
  • 1 c chopped onion
  • 1 T minced garlic
  • 2 T olive oil
  • 2-3 c canned diced tomatoes
  • 1 c chopped green peppers
  • 1/2 t dry dill
  • 1/2 t cinnamon
  • 2 T chopped parsley
  • 2 c feta cheese
  • 3/4 c uncooked couscous
  • 2 c. grated parmesan cheese

Directions

  1. ghtly salt 1 ½ lb peeled and cubed eggplant. Bake on an oiled sheet for 30 min at 375. Sautee 1 ½ lb diced zucchini. (quantity of zucchini may be decreased or omitted if ground meat is used.)

  2. Brown 1 lb ground meat and drain. Cook 1 c chopped onion and 1 T minced garlic in 2 T olive oil. Add the following ingredients and simmer until all vegetables are cooked: 2-3 c canned diced tomatoes, with juice, 1 c chopped green peppers ½ t dry dill, ½ t cinnamon, 2 T chopped parsley.

  3. Custard Sauce: melt 5 T butter over low flame, then whisk in 6 T flour and cook 5 min. Add the ild gradually and cook, whisking constantly, until sauce thickens. Remove from heat and whisk in 2 eggs and ½ t nutmeg.

  4. In a greased 9×13 pan, put half the tomato sauce, eggplant, 1 c feta, half the couscous, rest of tomato sauce, zucchini, 1 c feta, rest of couscous, custard sauce, parmesan cheese.

  5. ke, tented with foil, for 30 min at 350. Uncover and bake 15-20 min more, until tom is lightly browned.

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