Moussaka - Greek Casserole
|1 lb. ||russet potato (peeled, sliced.25 inch thick)|
|4 tbsp. ||olive oil|
|2/3 cup ||unsalted butter|
|1 cup ||all-purpose flour|
|6 cups ||milk, hot|
|1/8 tsp. ||nutmeg, freshly grated|
|6 ||whole eggs, beaten to mix|
|3 tbsp. ||olive oil, plus more for brushing eggplant|
|1-1/2 lb. ||lamb, ground|
|2 ||onions, chopped|
|3 ||garlic cloves, chopped|
|1/2 cup ||dry red wine|
|1/2 tsp. ||cayenne pepper|
|2 tsp. ||Greek oregano, dried|
|1 tsp. ||cinnamon|
|3-1/2 lb. ||Italian-style tomatoes, chopped, drained|
|1 tbsp. ||tomato paste|
|1 ||pinch ground nutmeg|
|2-1/4 lb. ||baby eggplants, cut lengthwise into.25 inch thick slices|
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