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Eggplant Moussaka 

Greek Eggplant and Meat Dish 

350°F Oven
Serves 6 - 8

A delicious main course, moussaka has layers of eggplant covered with meat sauce topped with a cheese flavored custard. They had great moussaka at the Greek festival in Tucson, Az every year.
1 large eggplant (about 2 pounds)
  olive oil
  Meat Sauce (below)
  Cream Sauce (below)
Meat Sauce
1 large onion, chopped
2 cloves garlic, crushed
2 Tablespoons olive oil
2 pound ground beef or lamb
1 cup chopped, peeled tomatoes
2 Tablespoons tomato paste
1/2 cup white wine
2 Tablespoons chopped parsley
1 teaspoon sugar
1/4 teaspoon cinnamon
 salt and pepper
Cream Sauce
1/4 cup butter
1/3 cup flour
2 cups milk
1/8 teaspoon cinnamon or nutmeg
 salt and pepper
1/4 cup grated Parmesan cheese
1 egg, lightly beaten

  1. Slice eggplant 1/4" inch thick, leaving skin on. Sprinkle with salt and let set for 1 hour. Dry with paper towels.
  2. Fry slices in oil until lightly browned on both sides, stack on a plate and set aside.
  3. Make meat sauce: Saute onion and garlic in oil, add meat and brown over high heat. Add remaining meat sauce ingredients, cover and simmer for 30 minutes.
  4. Make cream sauce: Melt butter in saucepan, stir in flour and cook for 2 minutes. Add milk all at once and bring to a boil, stirring. Simmer for one minute. Remove from heat , stir in cinnamon or nutmeg, 1 Tablespoon of the cheese and salt and pepper to taste. Cover.
  5. Oil a 13" x 9" x 2" baking dish and place a layer of the eggplant slices in the bottom. Top with half of the meat sauce, add another layer of eggplant, remainder of meat and finish with eggplant.
  6. Stir beaten egg into cream sauce and spread on top of dish. Sprinkle with remaining cheese.
  7. Bake at 350°F for one hour. Let set for 10 minutes before cutting into squares and serving.