Amanda Hyatt


Great way to use summer eggplant.


★★★★★ 1 vote

45 Min


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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


  • 1Sprinkle eggplant slices with a little salt, set aside.
  • 2In 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.
  • 3Stir half of the breadcrumbs, half of the cheese, the 2 eggs, and cinnamon until meat mixture, set aside.
  • 4In 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.
  • 5Brown 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.
  • 6Spoon 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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