Recipe by One Happy Woman
I'm not sure how authentic this is, but my name's Greek, and I've _been_ to Greece, so that should count for something. This is not too time-consuming; it's pretty good stuff. No, I take that back - it's really good stuff.
Top Review by Margie99
I am going to preface this with it is my first time ever making or eating eggplant or moussaka so I was not sure exactly what to expect. We all liked the meat and the topping and its not that we didn't like the eggplant is was just sort of indiscernable. I am going to take the leftovers and chop up the eggplant and serve it today for dinner as spaghetti sauce and I think the kids will love it. I didn't use mushrooms as we don't like them and had to sub thyme for the rosemary because we were out of rosemary. We did enjoy trying something that we don't usually make. I made it for PAC Spring 2010.
- 1 lb lean ground beef
- 3 tablespoons olive oil
- 1 large onion
- 5 garlic cloves
- 8 ounces sliced mushrooms
- 2 -3 large Japanese eggplants
- 3 tablespoons parmesan cheese
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1⁄2 cup red wine
- 2 teaspoons ground cinnamon
- 1 teaspoon dried rosemary
- 1 teaspoon lemon pepper
- 2⁄3 cup plain yogurt
- 3 eggs
- 1⁄3 cup parmesan cheese
- 1⁄2 cup mozzarella cheese
- garlic salt, to taste
Directions See How It's Made
- Slice the eggplant in 1/3 inch slices. Do not peel, do not salt. Just slice—you have enough to do in a day. I use the Japanese eggplant because the slices are smaller and easier to layer in the baking pan.
- Line a large cookie sheet with foil and spray with non-stick spray.
- Lay the eggplant slices on the sheet in a single layer and spray them with non-stick spray.
- Sprinkle 2-3 T grated Parmesan over them, some salt and pepper, and roast at 350 until fork-tender, while you make the sauce.
- Chop the onion and garlic and saute the onions, garlic, mushrooms and ground beef together.
- Add the tomato paste and ground tomatoes, wine, rosemary, cinnamon, and lemon pepper (maybe the Greeks did invent this) and simmer until meat is cooked and flavors melded.
- In a large baking dish sprayed with non-stick spray (we don't like to waste a lot of time scrubbing dishes in our house) and layer a little sauce, the eggplant, sauce, etc. and end with a layer of sauce.
- Over this pour the following mixture: the larger amount of Parmesan, Mozarella, eggs and yogurt, plus a little garlic salt.
- Pour the sauce over the eggplant/meat mixture and cover pan with foil.
- Bake 350 for 30 minutes, then uncover and bake until the moussaka is hot and bubbly. Time will vary according to how deep your baking pan is.