How To Make Eggplant Moussaka

Greek Style Eggplant and Ground Lamb Casserole

May 14, 2009 Jackie Milligan

This Moussaka is a Greek casserole packed with bold flavor. It does well as a buffet or make ahead dish, it can be made ahead of time and reheated just before serving.

Moussaka can be found in different variations in several countries of Eastern Europe and along the Mediterranean. The best known style of Moussaka comes from Greece.

This casserole is simple to prepare and can easily be assembled ahead of time and baked later. It can even be cooked and put in the fridge then re-heated the next day. As with many savory dishes, the flavors deepen if allowed to stand overnight before serving.

If you have trouble getting your family to eat their veggies, this is a good way to sneak in a healthy dose without anyone raising a fuss.

Eggplant Moussaka:

Meat filling ingredients:

  • 2# ground lamb
  • 2 large red onions chopped
  • 3 tbsp ketchup
  • 1/2 c red wine
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 c chopped parsley
  • 3 tbsp butter
  • salt and pepper

Meat filling preparation:

  1. Melt butter in frying pan over med heat
  2. Add chopped onion and saute 3 or 4 min
  3. Place lamb in pan, sprinkle with salt and pepper and brown
  4. Add remaining meat filling ingredients and allow to simmer on med low heat until liquid is absorbed (about 10 min)
  5. Set aside

Eggplant Preparation:

  1. Take two med eggplant either purple or white and slice into 1/4 inch slices
  2. If desired the purple eggplant can be peeled and soaked in salted water for 10 min, white eggplant does not require soaking
  3. Pat dry with paper towel
  4. Heat 1/2 c oil in frying pan over med heat
  5. Brown slices on both sides and drain on paper towel

At this point, it is best to assemble the layers of meat and eggplant in your pan. Using either a 4 qt casserole dish or a 13 x 9 lasagna pan, place a layer of meat on the bottom of the dish followed by a layer of eggplant slices placed side by side. Continue making layers until you run out of filling.

Next you can either cover the dish and refrigerate until the next day or continue by making the sauce.

Sauce Ingredients:

  • 4 tbsp butter
  • 3 tbsp flour
  • 2 c milk
  • 1/3 tsp salt1/8tsp nutmeg
  • 1/2 c grated parmesan
  • 3 egg yolks beaten

Sauce Preparation:

  1. Melt butter in saucepan over med heat
  2. Stir in flour to make a thin paste, do not a,,ow to brown
  3. Slowly stir in milk
  4. Add salt and stir continuously for one minute
  5. Remove from heat
  6. Stir in nutmeg, parmesan and egg yolks stirring quickly to keep egg from clumping

Mousaka Assembly and Baking Directions:

  1. Heat oven to 375
  2. Continue casserole assembly by pouring sauce over the top of the layered meat and eggplant. Gently tap pan on counter and shake to help sauce flow between the layered ingredients.
  3. Bake for 1 hour or about 15 min longer if casserole was refrigerated overnight

If desired, serve with a cold Greek salad.

The copyright of the article How To Make Eggplant Moussaka in Mediterranean Cuisine is owned by Jackie Milligan. Permission to republish How To Make Eggplant Moussaka in print or online must be granted by the author in writing.
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