Eggplant (Aubergine) Moussaka

Recipe by Gingerbee
READY IN: 1hr 41mins
YIELD: 1 13




  • Peel eggplants.
  • Slice into rounds 1/2-inch thick.
  • Sprinkle both sides generously with salt.
  • Place in deep bowl; Cover with cold water.
  • Place dinner plate on top to keep slices submerged; let set 1 hour at room temperature.
  • When ready to use, thoroughly rinse and drain.
  • Saute meat in butter until color is gone.
  • Add onion.
  • Cook until soft.
  • Drain off fat.
  • Mix in tomato paste, water, parsley, allspice and pepper.
  • Simmer, uncovered, until liquid is absorbed.
  • Cool 30 minutes.
  • Beat eggs to a froth.
  • Stir into meat.
  • Add parmesan, 3 tablespoons.
  • breadcrumbs, salt and pepper.
  • Butter a 13"x9"x2" baking dish.
  • Sprinkle remaining bread crumbs on bottom.
  • Arrange one third of eggplant slices over crumbs.
  • Cover with half of meat mixture.
  • Add another layer of eggplant and the remaining meat.
  • Top with eggplant slices.
  • Pour Moussaka Sauce over all.
  • Bake in 375 degree oven for 1 hour.
  • Remove from oven.
  • Allow to stand 10 minutes.
  • Cut into squares.
  • Serve with a big tossed salad.
  • Moussaka Sauce: Melt butter in saucepan over medium heat.
  • Stir in flour until absorbed.
  • Remove from heat.
  • Slowly stir in milk.
  • Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
  • Remove from heat.
  • Beat eggs 5 minutes.
  • Add a small amount of sauce to eggs.
  • Stir egg mixture back into sauce.
  • Add remaining ingredients.