Meat Moussaka

Name: Meat Moussaka
Ingredients: 2 medium eggplants, peeled and cut into 1/2-inch-thick slices; 1 teaspoon table salt (or more); 1 tablespoon vegetable oil; 1 lb lean ground beef; 1 small onion, chopped; 1 garlic clove, finely chopped; 8 ounces canned tomato sauce; 1/3 cup red wine; 1/8 teaspoon dried oregano (or more); 1/8 teaspoon ground cinnamon; 1 large egg white, beaten; 1 teaspoon dried parsley; 1/4 cup parmesan cheese, grated

13 ingredients

5 steps

Ingredients

2 medium eggplants, peeled and cut into 1/2-inch-thick slices
1 teaspoon table salt (or more)
1 tablespoon vegetable oil
1 lb lean ground beef
1 small onion, chopped
1 garlic clove, finely chopped
8 ounces canned tomato sauce
1/3 cup red wine
1/8 teaspoon dried oregano (or more)
1/8 teaspoon ground cinnamon
1 large egg white, beaten
1 teaspoon dried parsley
1/4 cup parmesan cheese, grated

Directions

1

Preheat oven to 350°F. Place eggplant slices in a colander; sprinkle with 1/2 teaspoon of salt, cover with paper towels and let stand 15 minutes.
2

Heat oil in a large nonstick skillet over medium-high heat; saute eggplant until lightly browned, about 1 1/2 minutes on each side. Drain on paper towels; set aside.
3

In same skillet, saute beef, onion and garlic until beef is brown and onion is tender, about 4 minutes; drain off fat. Stir in 1/2 cup of tomato sauce, wine, parsley, remaining 1/2 teaspoon of salt, oregano and cinnamon; simmer for 10 minutes.
4

Stir 1/4 cup of beef mixture into egg white; return to skillet, mix well. Cook 1 minute.
5

Pour remaining 1/2 cup of tomato sauce into bottom of 9 X 13-inch baking dish. Place 1/2 of eggplant slices on top of sauce, then spoon on beef mixture; top with remaining eggplant slices and sprinkle with Parmesan cheese. Bake until cheese is browned and bubbly, about 30 minutes.