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Moussaka II (M, KLP, TNT)
Source: "The Complete Passover Cookbook," by Frances R. AvRutick
Serves: 4-6

1 medium sized eggplant, approximately 1-1/2 pounds
1 egg
1 cup of tomato sauce, divided
1 pound of ground meat of your choice
1 onion, finely chopped (optional)
1/2 cup of water
1 teaspoon sugar
Dash of black pepper
1/4 teaspoon cinnamon
1 bay leaf, halved

Peel the eggplant and slice into 1/4" thick slices. Brush both sides lightly with oil. Arrange the slices in a large baking pan. Broil both sides until lightly browned.

In a medium-sized bowl, beat the egg with 1/2 cup tomato sauce; add the ground meat and finely chopped onion. Thoroughly blend the egg mixture with the ground meat.

Line an ungreased 7x11 baking dish with half of the eggplant slices. Spread the meat mixture over the eggplant. Top with the remaining slices of eggplant.

Mix the remaining 1/2 cup of tomato sauce with the water, sugar, pepper and cinnamon. Pour the mixture over the eggplant. Place a bay leaf half in each end of the baking pan.

Bake uncovered in a preheated 350°F oven for approximately 1 hour, until the top is nicely browned and most of the gravy has evaporated. Discard the bay leaf halves.

Poster's Notes:
My son makes this for me as a treat. The author suggests that you serve this with a baked potato and tossed salad.

Posted by Omi Cantor

Nutritional Info Per Serving: N/A