Greek Eggplant Moussaka

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the 2 Tablespoons of butter in a frying pan.
  • Cook the ground meat with the onions, garlic and salt and pepper until browned.
  • Add the parsley, and tomato sauce and simmer it for about 15 minutes.
  • Remove meat mixture from heat and set aside.
  • Slice the eggplants and soak them in a deep bowl of water with an addiitional 1 teaspoon of salt for 15 minutes.
  • Drain the eggplant slices well in a single layer on top of several layers of paper towels.
  • Top with a few more layers of paper towels and press down so to squeeze out as much of the moisture as possible.
  • Fry the eggplant slices in the hot vegetable oil, draining after browning each slice on both sides.
  • Set the fried eggplant aside.
  • MAKE THE CREAM SAUCE AS FOLLOW:
  • Melt the 4 Tablespoons of the butter.
  • Then add the 3 Tablespoons of flour and stir until golden brown.
  • Add the 3 cups of milk gradually, stirring until thickened.
  • Add sauce to slightly beaten egg yolks, a tablespoon at a time.
  • Cook over low heat until thickened.
  • Season to taste with salt and pepper.
  • Remove the cream sauce from the heat and set aside.
  • TO COMBINE THE INGREDIENTS:
  • Alternate the fried eggplant slices with the meat mixture in a deep 9 inch square baking dish, ending with eggplant on the top layer.
  • Spread the Cream Sauce over the top.
  • Sprinkle with the Parmesan cheese.
  • Bake 350 degrees for 30 minutes.
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