Moussaka (Eggplant)

Ingredients

• 1 lb ground beef
• 3 tbsp olive oil or butter
• 1 cup tomato sauce or diluted paste
• 3 tbsp chopped onion
• ½ cup dry bread crumbs
• 1 cup grated Parmesan cheese
• 2 tbsp chopped parsley
• 1 cup white wine
• 1 cup water
• 4 medium eggplants
• salt, pepper and nutmeg to taste
• 1 qt white sauce milk
• 1 cup white sauce flour
• 3½ tbsp white sauce; 3 to 4 butter
• 2 white sauce eggs

Method

1. Brown the onions in oil, add the meat and mix until crumbly. Add the tomato sauce, salt, pepper, parsley and nutmeg, wine and water, then cover the pan. Cook over low heat 1 hour.
2. Cut the eggplant lengthwise (crosswise works better) about 1/2 inch thick (size of little finger) and then into 1 1/2-inch strips. Salt and let strain in a colander then fry in deep fat.
3. Prepare the white sauce: slowly add the milk to the flour, then add beaten eggs and seasoning (salt, pepper and nutmeg to taste) and cook slowly until the right consistency.
4. Arrange the eggplant in a shallow pan with a few bread crumbs and spread the cooked meat over the eggplant. Spread half the cheese and half the crumbs. Pour the white sauce evenly over this and then spread on top the remaining cheese and crumbs.
5. Cook 15 minutes at high heat (425-450), or try baking at 325-350 for 40-50 minutes. Spaghetti may be used in lieu of eggplant.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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