Beef Moussaka Food

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AUTHENTIC GREEK MOUSSAKA



Authentic Greek Moussaka image

This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)

Provided by Anonymous

Categories     World Cuisine Recipes     European     Greek

Time 2h50m

Yield 8

Number Of Ingredients 18

4 eggplants, cut lengthwise into 1/3-inch slices
salt to taste
4 cups milk
1 stick butter
6 tablespoons all-purpose flour
3 egg yolks, beaten
7 tablespoons olive oil, divided
2 onions, grated
3 cloves garlic, finely chopped
1 pound lean ground beef
½ teaspoon ground allspice
½ teaspoon white sugar
1 pinch ground cinnamon
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
4 tablespoons chopped fresh parsley
1 egg white, lightly beaten
1 ½ cups freshly grated Parmesan cheese

Steps:

  • Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
  • Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
  • Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
  • Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
  • Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
  • Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
  • Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
  • Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g

BEEF AND POTATO MOUSSAKA



Beef and Potato Moussaka image

My son-who is now 27-brought home this Greek moussaka recipe with potatoes (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. -Jean Puffer, Chilliwack, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 18

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
3/4 cup water
1 can (6 ounces) tomato paste
3 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried mint, optional
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
PARMESAN SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk
4 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
5 medium potatoes, peeled and thinly sliced

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside., For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add cheese and salt., Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half the cheese sauce and all of the meat mixture. Arrange remaining potatoes over meat mixture; top with remaining cheese sauce., Bake, uncovered, until a thermometer reads 160°, about 1 hour. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 488 calories, Fat 24g fat (12g saturated fat), Cholesterol 205mg cholesterol, Sodium 918mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 3g fiber), Protein 27g protein.

MOUSSAKA



Moussaka image

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

Provided by PEGGY AYSCUE

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 8

Number Of Ingredients 23

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
½ cup red wine
1 egg, beaten
4 cups milk
½ cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon ground nutmeg

Steps:

  • Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
  • In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
  • To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
  • Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
  • Bake for 1 hour at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 567 calories, Carbohydrate 29.1 g, Cholesterol 123.1 mg, Fat 39.4 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 18.3 g, Sodium 1017.4 mg, Sugar 14.1 g

BEEF MOUSSAKA



Beef Moussaka image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 21

2 medium eggplants, cut into 3/4-inch-thick rounds
1/3 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound ground beef (85 to 90 percent lean)
1 large onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon tomato paste
1/2 cup dry white wine
One 28-ounce can crushed tomatoes in juice
1 tablespoon chopped fresh oregano
4 tablespoons unsalted butter
1/3 cup all-purpose flour
1 3/4 cups whole milk
2 ounces goat cheese
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
2 large egg yolks
1/4 cup chopped fresh parsley

Steps:

  • For the eggplant and meat sauce: Preheat the oven to 450 degrees F.
  • Brush both sides of the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Arrange on a baking pan and bake, turning once, until tender and golden brown on both sides, about 30 minutes. Reduce the oven temperature to 400 degrees F.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large wide pot over medium-high heat. Add the beef and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until browned, about 6 minutes. Add the onion, garlic and red pepper flakes and cook, stirring, until softened, about 6 minutes. Add the cinnamon, allspice and tomato paste and cook, stirring, 1 minute. Add the wine and boil until reduced by about half, about 3 minutes. Add the tomatoes and oregano and bring to a simmer, then simmer until slightly thickened and the flavors have blended, about 20 minutes. Season to taste with salt and pepper.
  • For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Gradually add the milk, whisking constantly and stopping occasionally to run a rubber spatula around the edges of the pan to prevent burning. Increase the heat to medium-high and bring to a simmer, whisking constantly, then simmer 2 minutes. Remove from the heat and add the goat cheese and Parmesan, whisking until smooth. Season with salt and pepper to taste. Whisk in the egg yolks.
  • Arrange half of the eggplant in a single layer on the bottom of an 8-inch square glass baking dish. Top with half of the meat sauce. Layer the remaining eggplant slices on top followed by the remaining meat sauce. Top with an even layer of bechamel. Place the baking dish on a foil-lined baking pan and bake until bubbling and the topping is golden brown in places, 20 to 30 minutes. Let stand at least 20 minutes, then garnish with the parsley and serve.

MUST-MAKE MOUSSAKA



Must-make moussaka image

An easy version of the classic Greek dish moussaka, cheesy and comforting...

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8

500g pack lean minced beef
1 large aubergine
150g pot 0% Greek yogurt
1 egg , beaten
3 tbsp parmesan , finely grated
400g can chopped tomato with garlic and herbs
4 tbsp sun-dried tomato purée
400g leftover boiled potato (or 350g/12oz uncooked weight boiled)

Steps:

  • Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft. Mix the yogurt, egg and parmesan together, then add a little seasoning.
  • Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through. Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.

Nutrition Facts : Calories 342 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 0.97 milligram of sodium

MOUSSAKA



Moussaka image

Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.

Provided by Esther Clark

Categories     Dinner, Main course

Time 2h45m

Number Of Ingredients 19

6 tbsp olive oil
3 medium aubergines, cut into 5mm rounds
800g lamb mince
1 onion, finely chopped
2 fat garlic cloves, crushed
3 heaped tsp dried oregano
2 tsp ground cinnamon
2 bay leaves
200ml red wine
400g can chopped tomatoes
2 tbsp tomato purée
½ tbsp light brown soft sugar
550g Maris Piper potatoes, peeled and sliced into 5mm rounds
40g unsalted butter
40g plain flour
450ml whole milk
40g parmesan, finely grated
whole nutmeg, for grating
1 large egg plus 1 yolk, lightly beaten

Steps:

  • Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
  • Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
  • Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
  • Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
  • Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

Nutrition Facts : Calories 516 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.37 milligram of sodium

MOUSSAKA



Moussaka image

Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. -Kim Powell, Knoxville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

3 medium potatoes, peeled and cut lengthwise into 1/4-inch slices
1 medium eggplant, cut lengthwise into 1/2-inch slices
1-1/2 pounds ground lamb or ground beef
1 small onion, chopped
2 garlic cloves, minced
2 plum tomatoes, chopped
1-1/4 cups hot water
1 can (6 ounces) tomato paste, divided
1-1/4 teaspoons salt, divided
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, divided
3 tablespoons butter
1/4 cup all-purpose flour
4 cups 2% milk
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 450°. Arrange potato and eggplant slices in 2 greased 15x10x1-in. baking pans, overlapping as needed. Bake until cooked through, 20 minutes. Set aside; reduce oven setting to 400°., In a large skillet, cook lamb, onion and garlic over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles; drain. Stir in tomatoes, water, tomato paste, 1/4 teaspoon salt, oregano, paprika, cinnamon, and 1/4 teaspoon nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1 teaspoon salt and 1/4 teaspoon nutmeg., Arrange par-cooked potatoes in a greased 13x9-in. baking dish, overlapping as needed. Top with lamb mixture. Arrange eggplant over top, overlapping as needed. , Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand 20 minutes before serving.

Nutrition Facts : Calories 453 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 700mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.

THE ULTIMATE MAKEOVER: MOUSSAKA



The ultimate makeover: Moussaka image

A light and healthy, but rich-tasting Greek-style dish

Provided by Angela Nilsen

Categories     Dinner, Lunch, Main course

Time 2h35m

Number Of Ingredients 19

2½ tbsp olive oil
1 onion , chopped
2 plump garlic cloves , finely chopped
2 large carrots (350g total weight), diced
450g 5% fat minced beef
100ml white wine
1 tsp ground cinnamon , plus extra
¼ tsp ground allspice
400g can plum tomatoes
2 tbsp tomato purée
1heaped tbsp chopped oregano leaves
2 good handfuls chopped flat-leaf parsley , plus extra to garnish
3 aubergines (about 750g/1lb 10oz total weight), ends trimmed
1 tbsp lemon juice
2 eggs
1 tbsp cornflour
300g 2% Greek yogurt
50g parmesan , grated
halved cherry tomatoes and thinly sliced red onion and rocket salad

Steps:

  • Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.
  • While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.
  • Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
  • Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.

Nutrition Facts : Calories 325 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.65 milligram of sodium

BEEF AND POTATO MOUSSAKA



Beef and Potato Moussaka image

Make and share this Beef and Potato Moussaka recipe from Food.com.

Provided by ChefDebs

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

3 large potatoes, peeled
1 large onion, chopped
2 garlic cloves, crushed
1 lb ground beef
1/2 cup red wine
1/2 cup tomato paste
2 teaspoons chopped oregano
3 tablespoons Italian parsley, chopped
2 tablespoons grated parmesan cheese
2 tablespoons dry breadcrumbs
1 tablespoon olive oil
1 tablespoon butter
1/3 cup flour
2 cups milk
1 tablespoon grated parmesan cheese

Steps:

  • Cut the potatoes in quarters and boil in water until almost soft.let cool, then slice into 1/4 inch slices.
  • Heat the oil in a large skillet, and saute the onion and garlic for 4-5 minutes.
  • Add the beef to the skillet and brown for 5 mins, stir in the wine, tomato paste, oregano, and parsley, reduce the heat and simmer for 15 minutes Remove from heat.
  • To make the sauce, melt the butter in a small saucepan. Stir in the flour and cook over low heat for 2-3 mins.Slowly whisk in the milk, cooking for 6-8 mins until thickened. Remove from the heat and add the parmesan.
  • Grease an 11x7 inch casserole.Put in the beef mixture, then cover with potato slices.
  • Pour the sauce on top.
  • Mix together the parmesan and breadcrumbs and sprinkle over the top of the casserole.
  • Bake in a 350 * oven for 30 mins or until golden.

Nutrition Facts : Calories 718.3, Fat 29.4, SaturatedFat 12.5, Cholesterol 105.1, Sodium 503.9, Carbohydrate 74, Fiber 8.6, Sugar 8.1, Protein 35.4

THE BEST MOUSSAKA!



The Best Moussaka! image

I kept trying different Moussaka recipes, trying to find one that made Moussaka as good as what I had in a local Greek restaurant. Every recipe I tried was lacking something, so I ended up combining elements from several recipes to come up with this one, which I think is perfect. I serve it with Greek Salad and homemade bread from my bread machine. I often make it for company and they rave about it and call me a culinary genius. ;)

Provided by Rainberry Blues

Categories     Lamb/Sheep

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 22

1 tablespoon olive oil
1 lb ground lamb or 1 lb ground beef
1 onion, chopped
2 cloves garlic, crushed
1/4 cup chopped fresh parsley
1 tomatoes, peeled and chopped
1 tablespoon tomato sauce
1 beef bouillon cube, dissolved in
1/4 cup water
1/2 teaspoon ground nutmeg
salt and pepper
1 piece bread, made into crumbs
1 large eggplant
flour, as much as you need
olive oil, as much as you need
3 russet potatoes, boiled in skins for 30 minutes,then peeled and sliced
7 teaspoons butter
7 teaspoons flour
1 cup milk
salt and pepper
1 cup shredded mozzarella cheese
2 eggs, lightly beaten with fork

Steps:

  • Brown meat (either ground lamb or ground beef), onions, and garlic in olive oil.
  • Add parsley, tomato, tomato sauce, nutmeg, salt and pepper, and bouillon.
  • Cover and simmer 45 minutes.
  • Remove from heat and stir in breadcrumbs.
  • Meanwhile, preheat oven to 350 degrees F.
  • Thinly slice eggplant.
  • Dust with flour.
  • Heat olive oil in skillet and brown eggplant on both sides.
  • Cover bottom of greased large casserole dish (or greased small round roasting pan, which is what I use because I don't have a casserole dish big enough) with cooked, sliced potatoes.
  • Top potato layer with with meat mixture and top that with eggplant.
  • To make sauce, melt butter in saucepan.
  • Add flour.
  • Cook and stir 1 minute.
  • Stir in milk.
  • Cook on medium-low, stirring constantly, until thick and just starting to boil.
  • Remove from heat and stir in eggs and cheese.
  • Pour sauce evenly over eggplant layer in casserole dish.
  • Place casserole dish into a larger pan containing some water.
  • Bake, uncovered, for one hour.

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