“The first time I ate Moussaka at a Greek restaurant it was being served as part of a Company Christmas Dinner. I didn't know what was in it...I only knew that it was wonderful! Greek Moussaka is the only dish I will eat that has eggplant in it. Even if you have never liked eggplant before...I promise you this is delicious! The original version of this particular recipe was from Cooks.com. Made for ZWT 2010.”
READY IN:
1hr 15mins
SERVES:
4
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

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

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