Eggplant Moussaka Recipe

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Eggplant Moussaka

Lark Dunton

By
@foxhillfiddler

To me, the bechemal sauce is what makes this dish. I serve this with a salad and bread. Leftovers are good on sandwiches


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Rating:

Serves:

8-12

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

2
eggplants- 1-1 1/2 lbs each
1 1/2 lb
ground meat (lamb, beef)
1
medium onion, chopped
1
bunch italian parsley, chopped
8 oz
tomato sauce
4 oz
water
1 Tbsp
minced garlic
salt & pepper to taste
olive oil
1/2 tsp
cinnamon
1/4 tsp
nutmeg
1/2 tsp
fines herbs
1 lb
grated romano, parmeson or other cheese
6 Tbsp
flour
1 qt
milk
1/8 lb
butter
2 oz
grated parmesan/romana cheese
6
eggs, beaten
1/2 tsp
nutmeg

Directions Step-By-Step

1
brown meat on high heat for about 10 minutes, then add onion and garlic. cook about 5 more minutes, then add cinnamon, nutmeg and fines herbs. Mix to gether and let hot oil bring out flavors. Add tomatoe sauce, water, salt and pepper. Cook, uncovered, checking now and then, until dry. This might take a little while depending on the weather.
2
cut egg plant into 1/2 inch thick slices
3
make bechemal sauce- brown butter and flour in a medium sauce pan. Add milk , 2 oz cheese, and 1 tsp salt. Stir, cook until thick.
4
in a large baking dish (I use a 10x10 inch deep pyrex dish) layer eggplant, a sprinkle of cheese, parsley and 1/2 of meat sauce. Repeat layers, ending with a lyer of eggplant sprinkled over with a last layer of cheese. Pour bechemal sauce over the casserole. Cover and bake at 350 for at least 90 mins, until bubble and browned. Allow to rest for 15 mins before serving

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Greek