Day 5: Why are they called eggplants when they don't look like eggs? In the 18 hundreds Europeans named them after eggs because the variety they grew were whitish yellow and shaped like goose eggs. Thanks for the question Marilyn.
You are very welcome Bill....I am going to make that dish it does look good. I think I told you a man in our church used to bring us eggplants a lot, white ones and purple ones. We grilled them on a grill pan. We really like them that was. Put a little olive oil on them and seasoning grill and eat. Your eggplant is sure looking good.
Bill, try this one it looks easier than most. I got this off Cooks.com.... typed in moussaka this Eggplant Moussaka was the first item on mine. BYW, in the first post, I meant to say 'we like it that WAY.' ;)
EGGPLANT MOUSSAKA
Eggplant:
2 eggplants (1 1/2 pounds each) 1 1/2 pounds ground round beef 1 medium onion, chopped 1/4 cup fresh Italian parsley, chopped 1 can (8 ounces) tomato sauce 4 ounces (1/2 can) water garlic powder salt and pepper to taste olive or vegetable oil
Slice eggplants into rounds half an inch thick and sprinkle with salt. In a skillet, brown eggplants in olive or vegetable oil. Drain and blot on paper towels.
Brown meat over high heat (about 10 minutes), then add onions and garlic. Continue to cook an additional five minutes.
And tomato sauce, half can water (or 1/2 c.), salt and pepper to taste. Cook uncovered, checking occasionally, until dry and no water remains. This should take about two hours.
Cream Sauce:
6 tablespoons flour 1 quart milk 1 teaspoon salt 1/8 pound butter 1/4 cup grated Romano and Parmesan cheese 6 eggs, beaten
Heat milk in microwave. In a medium saucepan, brown butter and flour; stir in warm milk. Add cheese and salt, continuing to cook over low heat and stirring until thickened.
In a small bowl, beat eggs until frothy. Stir in a few tablespoons of the hot mixture (to temper the eggs) then add the eggs slowly back to the sauce to combine.
Assembly:
Lightly oil 9" x 12" baking dish. Cover the bottom with bread crumbs. Place one layer of eggplant, spacing close together. Sprinkle with grated cheese and chopped parsley. Spread one half of the meat mixture over the top.
Repeat, overlapping eggplant and using remaining ingredients (except cream sauce), ending with a layer of eggplant sprinkled over with a final layer of cheese.
Pour cream sauce over all.
Bake 1 to 1 1/2 hours on the middle rack of a preheated 350°F oven.
Allow to stand 15 to 20 minutes before cutting into serving portions.
Day 5:
You are very welcome Bill....I am going to make that dish it does look good. I think I told you a man in our church used to bring us eggplants a lot, white ones and purple ones. We grilled them on a grill pan. We really like them that was. Put a little olive oil on them and seasoning grill and eat. Your eggplant is sure looking good.
ReplyDeleteOh it posted. I couldn't get it to post before... maybe I am learning something besides things about eggplants......wow!
ReplyDeleteBill, try this one it looks easier than most. I got this off Cooks.com.... typed in moussaka this Eggplant Moussaka was the first item on mine.
ReplyDeleteBYW, in the first post, I meant to say 'we like it that WAY.' ;)
EGGPLANT MOUSSAKA
Eggplant:
2 eggplants (1 1/2 pounds each)
1 1/2 pounds ground round beef
1 medium onion, chopped
1/4 cup fresh Italian parsley, chopped
1 can (8 ounces) tomato sauce
4 ounces (1/2 can) water
garlic powder
salt and pepper to taste
olive or vegetable oil
Slice eggplants into rounds half an inch thick and sprinkle with salt.
In a skillet, brown eggplants in olive or vegetable oil. Drain and blot on paper towels.
Brown meat over high heat (about 10 minutes), then add onions and garlic. Continue to cook an additional five minutes.
And tomato sauce, half can water (or 1/2 c.), salt and pepper to taste. Cook uncovered, checking occasionally, until dry and no water remains. This should take about two hours.
Cream Sauce:
6 tablespoons flour
1 quart milk
1 teaspoon salt
1/8 pound butter
1/4 cup grated Romano and Parmesan cheese
6 eggs, beaten
Heat milk in microwave. In a medium saucepan, brown butter and flour; stir in warm milk.
Add cheese and salt, continuing to cook over low heat and stirring until thickened.
In a small bowl, beat eggs until frothy. Stir in a few tablespoons of the hot mixture (to temper the eggs) then add the eggs slowly back to the sauce to combine.
Assembly:
Lightly oil 9" x 12" baking dish. Cover the bottom with bread crumbs.
Place one layer of eggplant, spacing close together. Sprinkle with grated cheese and chopped parsley. Spread one half of the meat mixture over the top.
Repeat, overlapping eggplant and using remaining ingredients (except cream sauce), ending with a layer of eggplant sprinkled over with a final layer of cheese.
Pour cream sauce over all.
Bake 1 to 1 1/2 hours on the middle rack of a preheated 350°F oven.
Allow to stand 15 to 20 minutes before cutting into serving portions.