Beef Moussaka



1 tbsp. margarine
1/2 c. chopped onion
1 lb. ground lamb, or ground beef, if preferred
1/2 clove garlic, or garlic powder
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. cinnamon
3/4 tsp. salt
Dash pepper
1 (8 oz.) can tomato sauce1 eggplant
1/4 stick margarine, melted


1 tbsp. margarine
1 tbsp. flour
1/2 tsp. salt
1 c. milk
1 egg1/4 c. Parmesan cheese
1/4 c. Cheddar cheese
1 tbsp. bread crumbs

Saute onion and garlic in margarine. Remove from skillet, then add meat to skillet, and brown meat for about 15 minutes, stirring at times. Add tomato sauce and spices. Cook and stir at times on low heat for about 30 minutes. Wash and dry eggplant.

Halve and cut in strips or slices. Place in broiler pan, and brush with the melted margarine. Broil 4 minutes on each side, brushing with the melted margarine. Remove from the oven. Melt margarine in skillet, add flour and stir, adding milk gradually, stirring well after each addition until mixture is thickened. Add salt.

Beat egg in small bowl and add a little of the cream sauce to the egg mixture and stir. Then add egg mixture to cream sauce, and mix well. In large casserole (1 1/2 quart or larger), layer 1/2 of the eggplant, and sprinkle with part of the cheeses. Stir the bread crumbs into the meat mixture, and add a layer of meat to the casserole.Alternate eggplant, cheese, and meat. Pour cream sauce over all, and sprinkle with any remaining cheeses. Bake at 350 for 35-45 minutes, or until completely heated through.

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