Eggplant Moussaka

Eggplant Moussaka Recipe

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Lark Dunton


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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30 Min
1 Hr 30 Min


  • 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
  • 1 Tbsp
    minced garlic
  • ·
    salt & pepper to taste
  • ·
    olive oil
  • 1/2 tsp
  • 1/4 tsp
  • 1/2 tsp
    fines herbs
  • 1 lb
    grated romano, parmeson or other cheese
  • 6 Tbsp
  • 1 qt
  • 1/8 lb
  • 2 oz
    grated parmesan/romana cheese
  • 6
    eggs, beaten
  • 1/2 tsp

How to Make Eggplant Moussaka


  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

Printable Recipe Card

About Eggplant Moussaka

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

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