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Eggplant Moussaka

southern.chef's picture
The eggplant moussaka is a spicy and savory eggplant and beef recipe. Mediterranean in origin, this eggplant moussaka is prepared with a cheese topping and spiced with cinnamon and nutmeg. Rich and filling, the eggplant moussaka can be served with pita bread or rice.
Ingredients
  Ground beef 1 1⁄2 Pound
  Chopped onion 3 Tablespoon
  Canned tomato sauce 8 Ounce (1 Can)
  Minced parsley 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Water 1 Cup (16 tbs)
  Eggplants 3 Medium
  Olive oil 2 Tablespoon
  Shredded mozzarella cheese 8 Ounce, divided (2 Cups)
  Butter 1⁄3 Cup (5.33 tbs)
  All purpose flour 7 1⁄3 Tablespoon
  Canned evaporated milk 12 Ounce (1 Can)
  Eggs 2 , beaten
  Ground nutmeg 1 Teaspoon
Directions

Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain.
Stir in tomato sauce and next 5 ingredients.
Cover and simmer 45 minutes.
Peel eggplants, and cut into 1/4 inch slices.
Cook in hot oil until slightly tender; drain and cool.
Arrange slices in a lightly greased 13 x 9 x 2 inch baking dish; top with meat mixture, and sprinkle with 1 cup cheese.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk and 1 cup water; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in eggs, nutmeg, and remaining 1 cup cheese.
Pour sauce over meat mixture.
Bake at 350° for 45 minutes or until top is golden brown.
Cool slightly before cutting into squares.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

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