Prep 30 mins
Cook 45 mins
Moussaka is a traditional dish of Greece, the Balkans, and the Middle East. Despite its Turkish name, it is usually thought of as a Greek dish in the West, and is less popular in Turkey than in Greece. There are variations on this basic recipe, sometimes with no sauce, sometimes with other vegetables. The most common variant in Greece substitutes zucchini for eggplant, or uses both. There is even a fast-day version which includes neither meat nor sauce, just vegetables (ground eggplant is used instead of ground meat), tomato sauce, and bread crumbs, making it almost identical to briami.
- 1 large eggplant
- 1 onion, chopped
- 1 garlic clove, minced
- 1 lb lean ground beef
- 4 tablespoons breadcrumbs
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup dry red wine
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon cinnamon
- 2 tablespoons chopped parsley
- 1 tablespoon flour
- 2 tablespoons water
- 1 egg
- 4 tablespoons grated cheddar cheese
- 4 tablespoons grated parmesan cheese
- Cut eggplant in half lengthwise; slice in 1/2 inch pieces.
- Saute lightly in oil.
- Remove eggplant.
- Add onion and garlic to skillet and saute in about 1 tablespoon oil until tender but not browned.
- Add beef and stir to brown; drain off excess fat.
- Stir in tomato sauce, wine, salt and pepper, cinnamon, parsley, and about 2 tablespoons bread crumbs.
- Simmer 5 minutes.
- Combine flour and water and stir into meat mixture; remove from heat.
- Add beaten egg.
- Alternate eggplant slices and meat mixture in a greased 2 quart casserole, beginning and ending with eggplant slices (sprinkle about 2 tablespoons of each of the grated cheeses over the 1st layer of eggplants; top last layer of eggplant with a little meat mixture.).
- Top all with about 2 tablespoons bread crumbs and 2 tablespoons each of the grated cheeses.
- Bake at 350 degrees for 30-45 minutes.
This was pretty good. You definitely have to like eggplant, because the flavor really stood out. I didn't think it was good as leftovers - too mushy.