||J.R. Steuernagle (07/03/96)
This recipe belongs to Billie Willard of Westport, Maine, and was one of
the featured attractions at Oksana's, the Ukrainian restaurant Billie ran
many years ago in Richmond, Maine.
approx. 1.5 pounds eggplant
1 Tbsp milk
1 cup onions, chopped medium fine
1 lb. ground beef
1 to 2 cloves garlic, minced
Freshly-ground pepper to taste
1 medium large green pepper, chopped
2 to 3 peeled & chopped fresh tomatoes
2 Tbsp minced parsley
1.5 cups milk
Peel eggplant, and slice lengthwise in approx. 1/4" slices. Beat 2 eggs
with a tablespoon of milk, heat 1/4 cup oil in a large skillet (two
skillets will speed up the frying): dip eggplant in flour, shake off
excess and dip in egg mixture and fry both sides at medium low heat until
golden brown. Drain between paper towels. This step can be done ahead
of time. Keep leftover egg mixture to be used later.
Heat 2/3 tablespoons of oil in a skillet, add onion, and saute till soft
and golden at medium-low heat, stirring often. Add ground beef, garlic,
salt & pepper to taste, and cook until meat is brown, stirring to break
up the particles. Add the green pepper, tomatoes, and parsley & let
simmer for five to 10 minutes. Remove from heat and break one egg and
mix in well.
Oil a three-quart casserole dish and line the bottom with a third of the
eggplant slices, then spread half of the meat mixture. Layer another
third of eggplant slices, cover with remaining meat mixture and top with
the rest of the eggplant slices.
Beat 3 eggs with any leftover egg-milk mixture, add the 1.5 cups of milk,
stir well, then pour over the eggplant. Bake at 350 degrees for 40-45
minutes, or until the moussaka is puffy and golden brown. May be eaten
warm or cold; serves 6-8 people.
My wife, Laurel, refers to this dish as "Bazooka". It tastes so good it
leads to a feeding frenzy, but the eggplant is, typically, more filling
20 minutes after the meal than it was when it went down, so the effect of
overindulgence is about like being hit by a bazooka. Enjoy.
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