“Not an authentic Greek moussaka, but it's a really tasty version that I made with what I had on hand one night.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350° degrees.
  2. Pare eggplants; cut into slices 1/4 inch thick.
  3. Sprinkle with a little salt and set aside.
  4. In skillet, brown meat and onion; drain off fat.
  5. Add wine, water, parsley, tomato paste and 1 teaspoon salt and dash pepper.
  6. Simmer until liquid is nearly absorbed.
  7. Cool.
  8. Stir in 1/4 cup bread crumbs and 2 beaten eggs, the first 1/4 cup cheese and cinnamon.
  9. In sauce pan melt butter, stir in flour and milk and stir until thickened.
  10. Add a little of the hot sauce to the one beaten egg; return to hot mixture.
  11. Cook over low heat 2 minutes, stirring constantly.
  12. Brown eggplant slices on both sides in a little hot oil.
  13. Sprinkle bottom of 13x9" inch baking dish with remaining bread crumbs.
  14. Cover with layer of eggplant slices; spoon on all meat mixture.
  15. Arrange remaining eggplant over meat.
  16. Pour milk-egg sauce over top with remaining 1/4 cup shredded cheese.
  17. Bake in over for about 45 minutes.
  18. Serve hot with spaghetti sauce and Greek salad.

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