VEAL AND EGGPLANT MOUSSAKA
This Greek dish is fantastic served with any kind of potatoes as a main dish or makes a great appetizer as well. Guaranteed to be a hit with guests!
Provided by Tina Marie
Categories World Cuisine Recipes European Greek
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat your oven's broiler. Grease a 9 inch square baking dish.
- Brush the eggplant slices with oil, and place on a baking sheet. Broil until browned on one side, about 5 minutes. Set oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and garlic; cook and stir until softened. Crumble in the veal, and cook until evenly browned. Season with salt and pepper, and stir in the tomato paste, parsley and beef stock. Simmer over low heat for 15 minutes. Stir in the bread crumbs, reserving 1 tablespoon for later, remove from the heat and set aside.
- Melt the remaining butter in a small saucepan over medium heat. Stir in the flour until smooth, then gradually stir in the milk so that no lumps form. Simmer, stirring constantly, until thickened. Remove from the heat and whisk in the egg yolk.
- Place a layer of eggplant on the bottom of the prepared baking dish. Top with half of the veal mixture, and half of the feta cheese. Repeat the layers, then place remaining eggplant in a layer on top. Pour the sauce over all, and sprinkle with reserved bread crumbs.
- Bake for 45 minutes, uncovered, in the preheated oven, or until browned and bubbly.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 21.4 g, Cholesterol 130.2 mg, Fat 27.4 g, Fiber 7 g, Protein 21 g, SaturatedFat 11.9 g, Sodium 475.6 mg, Sugar 9.2 g
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Sadie Wallace
wallace-sadie69@gmail.comThis moussaka was a great way to use up some leftover eggplant and veal. It was easy to make and the flavors were delicious. I would definitely recommend this recipe.
James Owensby
james_o@gmail.comThis was the best moussaka I've ever had! The eggplant was perfectly cooked and the veal was so tender. The béchamel sauce was rich and creamy, and the whole dish was topped with a golden brown crust. I will definitely be making this again and again.
Asiimwe Moses
m-a@yahoo.comMeh.
Shamiya Munson
s_m@hotmail.comThis moussaka was a disaster. The eggplant was burnt and the veal was tough. The béchamel sauce was also very bland. I would not recommend this recipe to anyone.
Habib Hosen
hosen.habib@yahoo.comI thought this moussaka was just okay. The eggplant was a bit mushy and the veal was a bit dry. The béchamel sauce was good, but it didn't save the dish.
Aralan khan
a_k70@hotmail.comThis moussaka was a bit more work than I expected, but it was worth it. The flavors were complex and delicious. I would definitely make this again for a special occasion.
Maria Banuelos
b-maria@hotmail.comI love the combination of eggplant and veal in this moussaka. The béchamel sauce is also very good. I would recommend this recipe to anyone who loves Greek food.
Muwanga Marvin
muwanga-marvin@aol.comThis was my first time making moussaka and it turned out great! The instructions were easy to follow and the dish was delicious. I especially liked the crispy top layer.
shreeram Paudel श्रीराम पौडेल
s-p51@yahoo.comI've made this moussaka several times now and it's always a crowd-pleaser. The flavors are amazing and the dish is so easy to make. I love that I can prep it ahead of time and then just pop it in the oven when I'm ready to eat.
Leanne Renke
l@hotmail.comThis moussaka was a hit with my family! The eggplant was perfectly cooked and the veal was tender and flavorful. The béchamel sauce was creamy and rich, and the whole dish was topped with a golden brown crust. I will definitely be making this again.