Croatian Moussaka

Croatian Moussaka
Photo by Romulo Yanes

Ingredients

  • 1 ½ ounces finely grated Parmigiano-Reggiano
  • 1 ½ ounces finely grated Parmigiano-Reggiano
  • 2 pounds tomatoes
  • 2 tablespoons unsalted butter
  • 2 pounds ground chuck
  • 1 teaspoon salt
  • ½ cup fine dry bread crumbs
  • + 10 more ingredients
    • 1 deep-fat thermometer
    • 2 tablespoons unsalted butter
    • 6 large eggs
    • ½ teaspoon black pepper
    • 1 cup whole milk
    • 1 large onion
    • 3 cups vegetable oil
    • 4 pounds large boiling potatoes
    • ½ cup fine dry bread crumbs
    • 5 garlic cloves

Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 6- to 8-quart pot of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool. Peel off skin with paring knife, beginning from scored end, and discard. Fin...

View full recipe at Epicurious

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