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Tucson, AZ 85716
(520) 327-8321

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recipes
  • 2 eggplants (can substitute with zucchini)
  • 2 ½ pounds potatoes
  • salt
  • moussaka

    For Meat Mixture

    • 2 pounds ground beef (browned and drained)
    • 2 onions (chopped fine in processor)
    • ½ tsp chopped garlic
    • 1 10-ounce can tomato puree
    • 2 cups crushed tomatoes (canned or fresh)
    • 1 tsp Italian seasoning
    • Dash of cinnamon
    • Salt and freshly ground pepper to taste
    • ½ cup grated Parmesan cheese

    For Béchamel Sauce

    • ¼ cup butter
    • 4 cups hot milk
    • ½ cup flour
    • Salt and freshly ground pepper to taste
    • Dash of nutmeg
    • 2 eggs, separated
    • ½ cup grated Parmesan cheese

    Remove ½ inch of peel lengthwise from the eggplants, leaving ½ inch between the strips. Cut into thick slices, lengthwise, sprinkle with salt and let stand between two heavy plates while making the meat mixture and béchamel sauce (this allows the eggplant to sweat out any bitterness).

    In a large skillet, brown beef and drain off excess oil. Place onions in processor and chop fine. Add tomatoes in processor with puree and seasonings. Pour tomato mixture into separate pan and sauté at low heat for about 15 minutes. Add to browned beef and stir well. Sprinkle cheese into mixture and stir again. Let cool.

    Using paper toweling, pat the moisture off the eggplant slices and place them on the oven broiler pan rack, brush with olive oil and brown under the broiler. Turn, brush again and brown other side (slices should be tender). Remove from oven.

    Peel potatoes and slice about ¼-inch thick. Fry in deep fryer (or skillet with plenty of oil) until soft.

    In a large saucepan, melt the ¼ cup of butter over low heat. Add flour slowly until it forms a smooth, golden roux. Remove from heat and gradually stir in the 4 cups of hot milk. Return the pan to the heat and cook, stirring the sauce until it is thick and smooth (patience is a virtue here). Add salt and pepper to taste, and then the nutmeg. Next, in a medium bowl, beat the egg whites until stiff and add the yolks and Parmesan cheese. Add a few tablespoons of the hot sauce, then stir the entire egg mixture into the sauce, and stirring constantly, cook over very low heat for about 2 minutes.

    Grease an oven-proof baking pan (9" x 13"). Cover the bottom with layers as follows, sprinkling each layer liberally with cheese: potatoes,

    eggplant, meat sauce and potatoes.

    Pour the béchamel sauce over the top of it all, sprinkle grated cheese and parsley on top, and place in a 350° oven for 45-55 minutes, or until top is a golden brown.

    Remove from oven and allow to cool at least 10-15 minutes before cutting. Serves 10-12.


       
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    updated 2017