Today’s breadcrumb recipe comes from Betty Crocker’s Dinner Parties: A Contemporary Guide to Easy Entertaining, 1970.1971.
In the Greek Island Party, you find the recipe for Moussaka, joined by a lemon soup, olympian salad, greek bread, honey-almond tartlets and coffee.
1 medium eggplant (11/2 to 2 pounds)
2 tablespoons butter or margarine
1 pound ground lamb or beef
2 tablespoons instant onion
3 cans (8 ounces each) tomato sauce
1.2 cup red burgundy or beef broth
1 tablespoon parsley flakes
1 1/2 teaspoons salt
1.4 teaspoon pepper
1/4 teaspoon nutmeg
white sauce
1 egg
1/4 cup grated parmesan cheese
1/2 cup dry bread crumbs
Cut unpared eggplant crosswise int 1/2 inch slices. Cook slices in small amount boiling salted water 5-8 minutes or until tender. Drain.
In large skillet, melt butter. Add meat and onion; cook and stir until meat is brown. Stir in 1 can of the tomato sauce, the wine, parsley flakes, salt, pepper and nutmeg. Cook uncovered over medium heat about 20 minutes or until half the liquid is absorbed. While meat mixture cooks, prepare white sauce.
Heat oven to 375. Beat egg until blended. Stir egg, 1/2 cup of the cheese and 1/4 cup of the bread crumbs into meat mixture, remove from heat. Grease baking dish, 11 1/2×71/2×11/2 or 9x9x2 inches; sprinkle remaining bread crumbs evenly in dish.
Arrange half the eggplant slices in dish; cover with meat mixture. Sprinkle 2 tablespoons of the cheese over meat and top with remaining eggplant slices. Pour white sauce over mixture and sprinkle remaining cheese over top. Bake uncovered 45 minutes. Allow casserole to stand 20 minutes before serving. Heat remaining cans tomato sauce. Cut Moussaka into squares, serve with tomato sauce.
6 servings
Note: Casserole can be prepared and baked up to 24 hours in advance. Heat in 375 degree oven 30 minutes; it is not necessary to cool 20 minutes before serving.
From Nini’s Recipe Box.
