A classic Greek dish, famous throughout the world, and a favorite at Greek restaurants and festivals. Delicious eggplant layered with a spicy tomato sauce and topped off with a Parmesan flavored egg custard. A feast for the eyes and the palate!
This dish is incredibly delicious! It will change the mind of the most fervent eggplant hater.
Susan Tweeton
Ingredients
Meat Sauce
- 1 pound lean ground beef or lamb
- 2 large onions, finely chopped
- 2–4 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 1 6-ounce can tomato paste
- ¾-1 cup water or broth (may substitute up to ½ cup wine for water or broth)
- ⅛ teaspoon allspice
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 teaspoon Greek oregano
- Salt and pepper to taste
Eggplant
- 3 large eggplants
- Vegetable oil
- Flour (optional)
- Egg (optional)
Cream Sauce
- ½ cup flour
- ½ cup butter
- 2 cups warmed milk
- 4 eggs, beaten
- ¼ cup Parmesan cheese
- Dash nutmeg
- Salt to taste
Directions
Meat Sauce Preparation:
- Sauté onion and garlic in olive oil until translucent; do not brown.
- In separate pan, brown ground beef or lamb; drain well.
- Add browned ground meat, tomato paste, water, broth, or wine, nutmeg, allspice cinnamon, and oregano to onion mixture.
- Simmer about 20 minutes over medium heat; sauce will not be juicy.
- Season to taste with salt and pepper (do not over salt).
Cream Sauce Preparation:
- Melt butter and stir in flour.
- Cook over medium/low heat, stirring until mixture is well blended and bubbling.
- Off heat, add warmed milk slowly and stir continuously until sauce is well blended and thickened.
- Sauce will be quite thick.
- Season lightly with salt.
- Allow sauce to cool.
- Add beaten eggs to sauce; stir until all sauce is blended with eggs.
- Stir in ¼ cup Parmesan cheese and dash nutmeg.
Eggplant Preparation:
- If desired, peel eggplant.
- Slice into 1/3-½ inch rounds.
- Sprinkle both sides of slices heavily with salt.
- Set aside on paper towels to absorb moisture for at least 30 minutes.
- Rinse eggplant slices and blot completely dry.
- Choose a browning method for eggplant:
- Baked – Brush eggplant slices with oil and bake in 425° oven, turning once, until both sides are golden brown (about 10 minutes per side); do not overcook.
- Broiled – Brush eggplant slices with oil and broil, turning once, until both sides are golden brown (about 5-7 minutes per side); do not overcook.
- Fried – Coat the eggplant pieces generously with flour (if desired, dip slices in egg wash and flour a second time); heat oil in a skillet and fry eggplant, turning once, until golden brown; do not overcook; drain well on paper towels.
Moussaka Assembly:
- Brush bottom and sides of deep 13” x 9” baking dish with olive oil.
- Place ½ of eggplant slices onto bottom of pan; cut slices to fit so that the entire surface is completely covered with eggplant.
- Spoon meat mixture over eggplant.
- Top with remaining eggplant slices; cut slices to fit so that the entire surface is completely covered with eggplant.
- Pour cream sauce over all; spread evenly to completely cover all the eggplant.
- Bake at 350° for 60 minutes (the top should be set, slightly puffy, and nicely browned).
- Let rest for 15 minutes before cutting into serving pieces.
Variations
Potato:
For easier serving and a firmer texture, potatoes may be substituted for part or for all of the eggplant. Cut potatoes lengthwise into 1/3-½ inch thick slices and fry before assembling the casserole. Place potato layer on bottom of casserole.
Summer Squash:
Summer squash (zucchini, crookneck, pattypan, etc.) may be substituted for part or for all of the eggplant. Cut squash lengthwise into 1/3-½ inch thick slices and either fry or bake before assembling the casserole. Do not overcook squash, and do not use overgrown squash with large seeds.