Eggplant (Aubergine) Moussaka
- Ready In:
- 1hr 41mins
- Ingredients:
- 20
- Yields:
-
1 13
- Serves:
- 8
ingredients
- 2 eggplants, 1-1/2 lbs. each
- 1 1⁄2 lbs ground beef
- 2 tablespoons butter
- 2 medium onions, chopped
- 1 (6 ounce) can tomato paste
- 3 tablespoons water
- 2 tablespoons parsley (chopped)
- 1 teaspoon allspice
- 1⁄4 teaspoon pepper
- 2 eggs
- 1⁄2 cup parmesan cheese
- 6 tablespoons dry breadcrumbs
- salt and black pepper
-
Moussaka sauce
- 1⁄4 cup butter
- 2 tablespoons flour
- 2 cups milk
- 4 eggs
- 1⁄2 cup parmesan cheese
- 1⁄2 teaspoon salt
- 1 dash pepper
directions
- Peel eggplants.
- Slice into rounds 1/2-inch thick.
- Sprinkle both sides generously with salt.
- Place in deep bowl; Cover with cold water.
- Place dinner plate on top to keep slices submerged; let set 1 hour at room temperature.
- When ready to use, thoroughly rinse and drain.
- Saute meat in butter until color is gone.
- Add onion.
- Cook until soft.
- Drain off fat.
- Mix in tomato paste, water, parsley, allspice and pepper.
- Simmer, uncovered, until liquid is absorbed.
- Cool 30 minutes.
- Beat eggs to a froth.
- Stir into meat.
- Add parmesan, 3 tablespoons.
- breadcrumbs, salt and pepper.
- Butter a 13"x9"x2" baking dish.
- Sprinkle remaining bread crumbs on bottom.
- Arrange one third of eggplant slices over crumbs.
- Cover with half of meat mixture.
- Add another layer of eggplant and the remaining meat.
- Top with eggplant slices.
- Pour Moussaka Sauce over all.
- Bake in 375 degree oven for 1 hour.
- Remove from oven.
- Allow to stand 10 minutes.
- Cut into squares.
- Serve with a big tossed salad.
- Moussaka Sauce: Melt butter in saucepan over medium heat.
- Stir in flour until absorbed.
- Remove from heat.
- Slowly stir in milk.
- Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
- Remove from heat.
- Beat eggs 5 minutes.
- Add a small amount of sauce to eggs.
- Stir egg mixture back into sauce.
- Add remaining ingredients.
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Reviews
-
This really is good! I made a couple of changes, after salting the eggplant I sprayed it with olive oil and baked it in the over for about 20 minutes, along with cooking the meat sauce out totally, this cut the final cooking time down to 25minutes. Not being a fan of allspice I didn't use it. My children and DH all came back for seconds and this is definately a keeper. Thanks for posting.
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RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.