Savory Greek Eggplant Moussaka: A Flavorful One-Dish Wonder 🍆🇬🇷

Eggplant (Aubergine) Moussaka 🍆🍽️

Description: Worth the work! This delicious dish takes time but it is a work of art! I asked a friend for her recipe and she had a wonderful Greek cookbook from which this comes…absolutely a colossal meal in one.

• Cook Time: 1 hour and 40 minutes
• Prep Time: 1 minute
• Total Time: 1 hour and 41 minutes
• Servings: 8
• Yield: 1 13″x9″x2″ dish

Ingredients:

Instructions:

1. Prep the Eggplants:

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   • Peel the eggplants and slice them into rounds about 1/2-inch thick.
   • Sprinkle both sides generously with salt.
   • Place the slices in a deep bowl and cover them with cold water.
   • Place a dinner plate on top to keep the slices submerged and let them sit for 1 hour at room temperature.
   • After an hour, thoroughly rinse and drain the eggplant slices.

2. Prepare the Meat Mixture:

   • In a skillet, sauté the ground beef in butter until the color is gone.
   • Add chopped onions and cook until soft.
   • Drain off any excess fat.
   • Mix in tomato paste, water, chopped parsley, allspice, and pepper.
   • Simmer the mixture, uncovered, until the liquid is absorbed.
   • Allow it to cool for 30 minutes.

3. Prepare the Moussaka Sauce:

   • In a saucepan, melt butter over medium heat.
   • Stir in flour until absorbed.
   • Remove from heat and slowly stir in milk.
   • Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
   • Remove from heat and beat the eggs.
   • Add a small amount of the sauce to the beaten eggs, then stir the egg mixture back into the sauce.
   • Add salt to taste.

4. Assemble the Moussaka:

   • Preheat your oven to 375°F (190°C).
   • Beat the eggs until frothy and stir them into the cooled meat mixture.
   • Mix in 1/2 cup of grated Parmesan cheese, 3 tablespoons of breadcrumbs, and salt and pepper to taste.
   • Butter a 13″x9″x2″ baking dish and sprinkle the remaining breadcrumbs on the bottom.
   • Arrange one third of the eggplant slices over the breadcrumbs.
   • Cover with half of the meat mixture.
   • Add another layer of eggplant slices and the remaining meat.
   • Top with the remaining eggplant slices.
   • Pour the Moussaka Sauce over all the layers.

5. Bake and Serve:

   • Bake the Moussaka in the preheated oven for 1 hour.
   • Remove from the oven and let it stand for 10 minutes.
   • Cut into squares and serve with a big tossed salad.

Enjoy this flavorful and hearty Eggplant Moussaka, a classic Greek dish that’s perfect for a satisfying weeknight dinner or a special occasion feast! 🎉🍽️