Go Back
Print

Weeknight Moussaka

An easy and quick recipe for your family, using ingredients in your refrigerator!

Course Main Course
Cuisine American-Greek
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 4 small eggplant or 6 Japanese eggplant, sliced
  • 1 1/2 teaspoons salt or more
  • 4-6 tablspoons olive oil
  • 1 pound ground lamb or beef
  • 2 onions chopped
  • pepper
  • 1/4 teaspoon cinnamon
  • 4 ripe tomatoes, roughly chopped
  • 3 tablespoons fresh parsley, chopped
  • 2-3 tablespoons water or broth
  • 6 tablespoons bread crumbs
  • 6 tablespoons grated Parmesan other
  • 3 egg yolks
  • 2 cups Bechamel sauce - see below

Instructions

  1. Cut the eggplant into thick slices  and place on a sheet tray lined with foil or a mat.  Sprinkle with olive oil, salt and pepper.

  2. Place in a pre-heated oven at 400 degrees for 20 minutes until soft and slightly brown. Turn once during cooking time. Remove and cool.

  3. Heat oil in a large skillet and add the meat and brown. Add the onions and continue cooking, adding the salt, pepper, and cinnamon.  Add the tomatoes, parsley and water or broth. Bring to a boil , lower the heat and cook for 20 minutes,


  4. Brush a 11x13 casserole dish with olive oil and add 1/2 of the bread crumbs. Add 1/2 the meat,1/2 the eggplant. Sprinkle with 1/3 cheese. Repeat layers.

  5. Beat the egg yolks until fluffy. Place 2 tablespoons of the sauce into the egg yolks and blend. This is tempering the eggs so they don't curdle. Add the eggs to the warm or cooled sauce. Pour the sauce over the dish and sprinkle with remaining cheese.

  6. Bake in a 365 oven for 45 minutes. Remove and let sit for 10 -15 minutes. before serving.