Skillet Moussaka |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 medium eggplant | 2 tablespoons all-purpose flour | 1 pound ground lamb or ground beef |
| 1/2 cup chopped onion | 1 clove garlic, crushed | 1 (8-ounce) can tomato sauce |
| 1/2 teaspoon dried whole oregano | 1/4 teaspoon salt | 1/4 teaspoon pepper |
| 2 tablespoons butter or margarine | 2 tablespoons all-purpose flour | 1 egg yolk |
| 1 cup milk | 1 cup (4 ounces) shredded Monterey Jack cheese | chopped fresh parsley (optional) |
| 1 | Peel eggplant, and cut into 1/2 inch pieces. Coat with 2 tablespoons flour; set aside. Cook lamb, onion, and garlic in a skillet over medium heat until meat is browned, stirring to crumble meat; drain. Return meat mixture to skillet. Add eggplant; cook 6 to 8 minutes or until tender. Stir in tomato sauce and seasonings; simmer 5 minutes. |
| 2 | Melt butter in a saucepan; stir in 2 tablespoons flour. Combine egg yolk and milk; add to butter mixture, and cook over low heat until slightly thickened, stirring constantly. Pour sauce over meat mixture; top with cheese. Cover and cook over medium heat until cheese melts. Garnish with chopped fresh parsley, if desired. |