Eggplant (Aubergine) Moussaka

Total Time
1hr 41mins
Prep 1 min
Cook 1 hr 40 mins

Worth the work! This delicious dish takes time but it is a work of art! I asked a friend for her recipe and she had a wonderful Greek cookbook from which this comes...absolutely a colossal meal in one.

Ingredients Nutrition

Directions

  1. Peel eggplants.
  2. Slice into rounds 1/2-inch thick.
  3. Sprinkle both sides generously with salt.
  4. Place in deep bowl; Cover with cold water.
  5. Place dinner plate on top to keep slices submerged; let set 1 hour at room temperature.
  6. When ready to use, thoroughly rinse and drain.
  7. Saute meat in butter until color is gone.
  8. Add onion.
  9. Cook until soft.
  10. Drain off fat.
  11. Mix in tomato paste, water, parsley, allspice and pepper.
  12. Simmer, uncovered, until liquid is absorbed.
  13. Cool 30 minutes.
  14. Beat eggs to a froth.
  15. Stir into meat.
  16. Add parmesan, 3 tablespoons.
  17. breadcrumbs, salt and pepper.
  18. Butter a 13"x9"x2" baking dish.
  19. Sprinkle remaining bread crumbs on bottom.
  20. Arrange one third of eggplant slices over crumbs.
  21. Cover with half of meat mixture.
  22. Add another layer of eggplant and the remaining meat.
  23. Top with eggplant slices.
  24. Pour Moussaka Sauce over all.
  25. Bake in 375 degree oven for 1 hour.
  26. Remove from oven.
  27. Allow to stand 10 minutes.
  28. Cut into squares.
  29. Serve with a big tossed salad.
  30. Moussaka Sauce: Melt butter in saucepan over medium heat.
  31. Stir in flour until absorbed.
  32. Remove from heat.
  33. Slowly stir in milk.
  34. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
  35. Remove from heat.
  36. Beat eggs 5 minutes.
  37. Add a small amount of sauce to eggs.
  38. Stir egg mixture back into sauce.
  39. Add remaining ingredients.

Reviews

(6)
Most Helpful

I didn't like this version as much as past one made. The other calls for grd lamb instead of grd beef and instead of the allspice you use cinnamon. If you don't like lamb or can not find this would be okay and it was good.

luv2cook in Iowa September 12, 2006

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.

Ozemum February 15, 2006

Pretty good however a little bla. I might add some different spices to spice it up a bit next time. Turned out perfect and good concept it just needs some spicing.

soulmatesforever January 12, 2004

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