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Results 61 - 70 of 109 for eggplant moussaka
61. MOUSSAKA
Preheat oven to 375 degrees. Peel eggplant, cut into slices 1/2 ... into squares. Flavor improves on standing 1 day and reheat before serving.
In skillet cook beef and onion until meat is browned. Drain off fat. Stir in vegetables, mushrooms, herbs and seasonings. Cook, uncovered ...
63. MOUSSAKA
Slice eggplant and saute quickly in butter. ... Allow to set for a few minutes then cut into squares. Potatoes may be substituted for eggplant.
64. MOUSSAKA
Leaving skin on, slice the eggplant into 1/2 inch slices. Sprinkle ... eggplant and meat and potatoes. Cover evenly with the following cream sauce.
65. MOUSSAKA
Fry eggplant in oil until brown. Set ... degrees for 45 minutes. Variation: You may put a layer of mashed potatoes on the bottom and top of the dish.
66. MOUSSAKA
Peel and slice potatoes, bake ... from pan. Cut eggplants in half, salt and let ... onion. Add the eggplant and herbs. Stir while simmer frying.
Brown ground beef with onion; ... Reserve oil. Brown eggplant in oil. Add remaining ingredients ... mixture. Simmer until thick and liquid is gone.
68. MOUSSAKA
Brown ground meat in oil. ... of cheese. Cut eggplant into 1/4 inch thick slices, ... Garnish the top with olives and cut into squares to serve.
69. MOUSSAKA
Peel and cut eggplant lengthwise. Sprinkle with salt, press ... from heat and add 3 egg yolks. (This will make it richer, but it's optional.)
70. MOUSSAKA
Peel and slice eggplant, about 1/2 inch thick. ... until top is golden. Remove and cool 20-30 minutes. Cut into squares and serve. Serves 8-10.
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