Amanda Hyatt


Great way to use summer eggplant.


★★★★★ 1 vote

45 Min


  • 2 medium
    eggplants, peeled and cut cut into 1/2 inch slices
  • 1 lb
    ground lamb or beef
  • 1 c
  • 1/4 c
    dry red wine
  • 1/4 c
  • 2 Tbsp
    snipped parsley
  • 1 Tbsp
    tomato paste
  • 1 tsp
  • 1 dash(es)
  • 3/4 c
    soft bread crumbs, one slice
  • 1/2 c
    parmesan cheese
  • 2 large
    beaten eggs
  • 1/4 tsp
    ground cinnamon
  • 3 Tbsp
  • 3 Tbsp
    all purpose flour
  • 1/2 tsp
  • 1/8 tsp
  • 1 dash(es)
  • 1 1/2 c
  • 1 large
    beaten egg
  • ·
    cooking oil

How to Make Moussaka


  1. Sprinkle eggplant slices with a little salt, set aside.
  2. In skillet cook meat and onion until meat is brown; drain off excess fat. Stir in wine, water, parsley, tomato paste and 1 teaspoon of salt, and dash of pepper. Simmer until liquid is nearly evaporated, about 4 minutes. Cool slightly.
  3. Stir half of the breadcrumbs, half of the cheese, the 2 eggs, and cinnamon until meat mixture, set aside.
  4. In saucepan melt butter; stir in flour, the 1/2 teaspoon salt, nutmeg, and the dash of pepper. Add milk all at once; cook and stir until thickened and bubbly. Stir half of the sauce into the one beaten egg to temper. Return back to saucepan. Cook and stir over low heat for 2 minutes, set aside.
  5. Brown eggplant sauces in a little hot oil. Sprinkle bottom of a 12x7 1/2x2 inch baking dish with remaining bread crumbs. Cover with half of the eggplant.
  6. Spoon meat mixture over the eggplant layer. Arrange remaining eggplant atop; pour milk-egg sauce over all. Sprinkle with remaining 1/4 cup cheese. Bake, uncovered, at 350 till set, about 45 minutes.

Printable Recipe Card

About Moussaka

Course/Dish: Other Main Dishes

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