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Lamb and Eggplant Casserole (Moussaka)


Lamb and Eggplant Casserole (Moussaka) Recipe

Ingredients:
  • 2 to 3 medium eggplants (about 3 pounds total), peeled and sliced into 1/2-inch rounds
  • Kosher salt
  • 1/2 cup olive oil, or as needed
  • 2 tablespoons olive oil
  • 1 large onion, peeled and diced
  • 1 1/4 pounds ground lamb (or beef, turkey, pork, or a combination)
  • 2 cloves garlic, peeled and minced
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 1/4 teaspoon ground cloves
  • 1 pinch ground allspice
  • 1-inch cinnamon stick
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1/4 cup dry red wine
  • 5 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • Pinch freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 2 large egg yolks
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup plain breadcrumbs
Directions:
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