Moussaka: Eggplant Casserole

Name: Moussaka: Eggplant Casserole
Total time: 110 min
Yield: 12
Ingredients: 1 tsp sugar; 2 large eggplants,; salt; private reserve extra virgin olive oil; 4 Tbsp breadcrumb; 1 large yellow onion,; 1 mg ground lamb; 1 Tbsp dried oregano; 1 tsp ground cinnamon; 2 1/3 Tbsp + extra virgin olive oil; 2/3 c all-purpose flour; 14 kg can diced tomato; 4 c 2% milk,; 2 large egg; 1/4 tsp ground nutmeg; 1/2 tsp black pepper; 1/2 tsp ground nutmeg; 1/2 tsp paprika or hot paprika; 1/2 c red wine; 1/2 c hot beef broth; 1/2 tsp salt,

1 hr(s) 50 mins

Total time

12

Serving

21

Ingredients

Enable cook mode

Ingredients

tspsugar

large eggplants,

salt

private reserve extra virgin olive oil

Tbspbreadcrumb

large yellow onion,

mgground lamb

Tbspdried oregano

tspground cinnamon

2¹⁄₃

Tbsp+ extra virgin olive oil

²⁄₃

call-purpose flour

kgcan diced tomato

c2% milk,

large egg

¹⁄₄

tspground nutmeg

¹⁄₂

tspblack pepper

¹⁄₂

tspground nutmeg

¹⁄₂

tsppaprika or hot paprika

¹⁄₂

cred wine

¹⁄₂

chot beef broth

¹⁄₂

tspsalt,

Directions

Step 1

Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.

Step 2

Turn the broiler of your oven on.

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