September 10, 2010



I cannot take credit for this at all whatsoever. Full credit for this elaborate and highly delicious (seriously scrumptious!) goes to my significant other. How she does it I'll never know. Perhaps to her chagrin I've put her in charge of all moussaka from now on. That's what you get for cooking great meals!

Moussaka is kind of like a Greek version of lasagna...except better! Mostly because it lacks the foolish pasta that can get in the way of a really good lasagna. You know what I'm talking about. Since I'm not privy to the details of how this was made, let's just move on to the good stuff (the recipe) and see if you can figure out how to not eat the entire dish at once. Enjoy!


Yield: 8-12 servings
  • 3 eggplants, peeled and cut into half-inch slices
  • salt
  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 1 pound ground beef
  • salt, to taste
  • black pepper, to taste
  • 2 onions, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon Italian herbs
  • 2 tablespoons dried parsley
  • 1 8-ounce can tomato sauce
  • 1/2 cup red wine
  • 1 egg, beaten
  • 4 cups milk
  • 1/2 cup butter
  • 6 tablespoons flour
  • salt, to taste
  • white pepper, to taste
  • 1.5-3 cups parmesan, grated
  • 1/4 teaspoon nutmeg
Cooking Directions
  1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
  2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
  3. To make the bechamel sauce, begin by heating the milk to about boiling. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Remove from heat and gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
  4. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture. Cover with remaining eggplant. Pour the bechamel sauce over the top, and sprinkle with the nutmeg.
  5. Bake for 1 hour at 350 degrees F (175 degrees C).

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