Veal and Eggplant Moussaka

Name: Veal and Eggplant Moussaka
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 118 milliliters beef stock; 59 milliliters bread crumbs; 2 Tbsps butter; 1 egg yolk, beaten; 2 mediums eggplant, thinly sliced; 118 milliliters feta cheese; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh parsley; 1 clove garlic, chopped; 454 grams ground veal; 237 milliliters milk; 1 large onion, chopped; 6 servings salt and pepper to taste; 1 Tbsp tomato paste; 59 milliliters vegetable oil

Veal and Eggplant Moussaka might be just the main course you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 366 calories, 21g of protein, and 23g of fat. This recipe serves 6. Head to the store and pick up eggplant, milk, onion, and a few other things to make it today. To use up the egg yolk you could follow this main course with the Apricot Crumbles as a dessert. It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

Preheat your oven's broiler. Grease a 9 inch square baking dish.

Equipment you will use

Baking Pan

Oven

Brush the eggplant slices with oil, and place on a baking sheet. Broil until browned on one side, about 5 minutes. Set oven to 350 degrees F (175 degrees C).

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Melt 2 tablespoons of butter in a large skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onions and garlic; cook and stir until softened. Crumble in the veal, and cook until evenly browned. Season with salt and pepper, and stir in the tomato paste, parsley and beef stock. Simmer over low heat for 15 minutes. Stir in the bread crumbs, reserving 1 tablespoon for later, remove from the heat and set aside.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Tomato Paste

Beef Stock

Parsley

Garlic

Onion

Veal

Melt the remaining butter in a small saucepan over medium heat. Stir in the flour until smooth, then gradually stir in the milk so that no lumps form. Simmer, stirring constantly, until thickened.

Ingredients you will need

Butter

All Purpose Flour

Milk

Equipment you will use

Sauce Pan

Remove from the heat and whisk in the egg yolk.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Place a layer of eggplant on the bottom of the prepared baking dish. Top with half of the veal mixture, and half of the feta cheese. Repeat the layers, then place remaining eggplant in a layer on top.

Ingredients you will need

Feta Cheese