Moussaka
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.50 | lb | Ground Beef or lamb |
| 0.50 | lb | Onions finely chopped |
| 1.50 | floz | Olive oil |
| 1.00 | tbsp | Garlic(1) fresh, chopped |
| 0.50 | cup | Tomato paste |
| 0.50 | tbsp | Oregano(1) |
| 1.50 | tbsp | Parmesan cheese, grated |
| 2.00 | tbsp | Cinnamon, ground |
| 2.00 | x | Eggplant, domestic large, thinly sliced, salted |
| 1.50 | cup | Flour, seasoned |
| Salt and pepper to taste | ||
| Oil for frying eggplant | ||
| 1.50 | qt | LEGOUT ® Cream Soup Base 6 x 28 OZ prepared as directed |
| 3.00 | x | Eggs, large |
| 0.50 | cup | Parmesan cheese, grated |
Preparation
1. Heat olive oil in a pan, sauté onions and garlic lightly, add ground meat, brown meat well, stirring occasionally.
2. Pour off excess fat, add tomato paste cook a few minutes, add cinnamon, oregano and Parmesan cheese, blend well. Remove from heat.
3. Dredge eggplant in seasoned flour, fry off eggplant in hot oil until golden brown, remove and drain on rack or paper.
4. Place meat and spread in the bottom of the hotel pan evenly.
5. Layer eggplant on top of meat.
6. Blend LeGout Cream Soup Base with eggs and Parmesan cheese season to taste.
7. Place layer of cream sauce mixture on top, sprinkle with a little Parmesan cheese.
8. Bake in a 350°F oven for about 1 hour.
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