Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

Ingredients Nutrition

Directions

  1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
  2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce with wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
  3. To make the béchamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
  4. Arrange a layer of eggplant in a greased 9- x 13-inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover the remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the béchamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
  5. Bake for 1 hour at 350ºF (175ºC).
Most Helpful

4 5

I made this recipe for the Make It Vegan Challenge. I'm not actually vegan so I'd like to give it a try with ground beef or even lamb or goat. Was still a very tasty dish and I can see it being made a couple times in the winter as a hearty meal when it's cold. Thanks for posting, EK! Made during ZWT#9 for my team, Tasty Testers :)