How to make it

  • Remove 1/2 inch wide strips of peel lengthwise from eggplants leaving 1/2 inch peel between strips. Cut into 1/2 inch to 3/4 inch slices, sprinkle with salt and let stand between 2 heavy plates. Set aside.
  • In a frying pan, melt butter and sauté meat and onions until meat is browned.
  • Add tomato paste, parsley, wine, salt and pepper, and water.
  • Simmer until liquid is absorbed. Cool.
  • Stir in cinnamon, eggs, cheese and 1/2 of the bread crumbs. Set aside.
  • Cream Sauce
  • Melt 6 tablespoons butter in a saucepan over low heat.
  • Add flour and stir until well blended.
  • Remove from heat. Gradually stir in milk.
  • Return to heat and cook, stirring until sauce is thick and smooth.
  • Add salt, pepper and nutmeg to taste.
  • Combine egg yolks with a little of the hot sauce and then add egg mixture to sauce cooking for two minutes over very low heat stirring constantly. Set aside.
  • Brown eggplant slices on both sides in hot oil. Drain well.
  • Grease casserole dish and sprinkle bottom with remaining bread crumbs.
  • Place a layer of eggplant slices then layer of meat and continue until all meat and eggplant is used, finishing with a layer of eggplant.
  • Cover with sauce, sprinkle with grated cheese and bake at 350° for one hour.
  • Serve hot. Cut into squares. Makes ten to 12 servings.
  • NOTE: If you like a thick layer of cream sauce - double the sauce recipe. This can be made the day before serving and refrigerated until baked. I use Romano cheese instead od parmesan.

Reviews & Comments 4

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    " It was excellent "
    greekgirrrl ate it and said...
    This is an excelent version of Moussaka and almost identical to my and my mother's recipe. HIGH 5!
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  • seafoodlover 5 years ago
    awesome!
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    " It was excellent "
    momo_55grandma ate it and said...
    fantastic recipe thanks high5
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    " It was excellent "
    minitindel ate it and said...
    Mmmmmm very nice .......thank you
    five
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