My grandma would make this periodically for family meals on Sunday evenings...all we knew was that we loved it...once I got married & started cooking for my crew, I got the recipe from her to find out it was Greek! Yet again, the Mediterranean countries have found a grand place at our table!! She has on the card that this recipe came from The WASHINGTON POST (iowa) SEPT 20, 1973!!
2 med eggplants 2 Tbs sugar
2 Tbs salt 1 tsp pepper
1 c olive oil 1 tsp oregano
2 Tbs butter 2 Tbs soy sauce (or worcestershire sauce)
1 c onion, chopped TOPPING:
2 cloves garlic, minced 1 1/2 c grated sharp cheese
2 1/2lbs ground beef 1 c light cream
2lbs tomatoes 3 eggs
Cut eggplants into 1/2" slices. Sprinkle with salt, let stand 30 minutes. Blot, then brown in olive oil. Remove from skillet, lining bottom of an 11x16" pan with eggplant. Set aside.
Melt butter, saute onion & garlic till tender.
Add ground beef & brown (approx 10 minutes), drain.
In saucepan, combine tomatoes & sugar; cook over med-high heat for 10 min. Mash.
Combine all the above into the skillet. Add in the remaining ingred until "TOPPING" Mixing well.
Cover the eggplant in the dish with a layer of meat mixture; top with more eggplant, then the remaining meat.
Cover & bake at 400 for 45 min - 1 hour
While the Moussaka is baking, you can make up the topping.
In a mixing bowl, combine all topping ingred. with a whisk.
Once the time is done for the baking, you will uncover the dish, pour in the topping SLOWLY.
Leave uncovered & bake until topping is brown and firm (20-30 minutes)
Serve over rice!
Definitely a fabulous way to get kids to eat eggplant, as it really is un-noticable in the mixture...at least our kids haven't bothered to ask yet!!
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