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2024-04-23 23:25:46
Eggplant Moussaka
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It's ironic to have this traditional Greek casserole recipe submitted to a church cookbook in the heart of Pennsylvania Dutch country! It was submitted by Sally Harper Shirk.
Ingredients
- 1 medium eggplant
- 1 lb. ground lamb OR ground beef (If serving for Easter, always, of course, use lamb.)
- salt
- olive oil
- black pepper
- ½ c. grated Parmesan
Steps
- Preheat oven to 400°.
- Slice eggplant into ½-in. slices, without peeling.
- Prepare Bechamel Sauce & keep warm.
- Quickly brown eggplant slices in hot oil. (Do not put more than one layer in frying pan at a time.) Season to taste with salt & pepper.
- Put layer of eggplant in baking dish; cover with meat; then cover with second layer of eggplant slices.
- Pour Bechamel sauce over dish; sprinkle top with Parmesan.
- Bake till crisp & golden brown (about 20-mins.).
Notes
- SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)