ne side.
For the Moussaka Lamb Sauce.
Gently fry
Brush eggplant slices with oil; brown quickly on both sides. Preheat oven to 375\u00b0.
Using a very large casserole dish, layer the moussaka as follows:
tomato sauce, Parmesan cheese, eggplant slices, filling, Parmesan, eggplant, Parmesan, sauce and Parmesan on top.
Bake, uncovered, 45 to 50 minutes or until dish is hot and bubbling.
Let stand 10 to 15 minutes before cutting into servings.
ith eggplant slices.
Pour Moussaka Sauce over all.
Bake
ith eggplant slices.
Pour Moussaka Sauce over all.
Bake
MOUSSAKA:
Brush potato, eggplant and
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
t must be noted that Moussaka, in every Greek home, is
o blend.
Assembling the Moussaka: Line an 8x8 pyrex dish
auce simmers, prepare Bechamel Sauce (recipe below) and eggplant; cut ends
low cooker and let the moussaka sit for 15-20 minutes
ith aluminum foil.
Bake moussaka, covered, 20 minutes, then remove
emaining eggplant.
Bake the moussaka 30 minutes.
Meanwhile, prepare
echamel sauce over moussaka, covering completely.
Bake moussaka uncovered until bubbling
edium temperature and put the moussaka in and let it heat
ow thick you want your moussaka to be.
Add water
ou will add to the moussaka and continue to cook until