Eggplant Casserole (Greek Mousaka)
Eggplant Casserole (Greek Mousaka) is an moderately easy dinner. Made with 2 medium eggplants, 2 medium onions, 2 tbsp. minced parsley, 1 c. water and 1/2 c. tomato paste, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Brown meat and finely chopped onion with olive oil.
When well browned, add water, tomato paste, parsley, butter, salt and pepper and let simmer for 1 hour or more until thickened.
Peel and cut eggplants lengthwise in 1/4-inch slices.
Sprinkle with flour and saute in olive oil until golden brown.
Add to the already cooked chopped meat, 2 tablespoon breadcrumbs and mix well.
Butter a baking dish and sprinkle with breadcrumbs.
Place 1/2 of eggplant in the dish and 1/2 of meat over eggplant.
Repeat process.
Pour well beaten eggs on top evenly.
Sprinkle with grated cheese and breadcrumb mixture.
Bake at 350Β° for 1/2 hour or until golden brown.
π· Perfect Pairings
Complete your meal with these
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