Moussaka
This moussaka recipe features tender baked eggplant layered with a rich, spiced ground meat (beef or lamb) sauce. It's assembled with cracker crumbs and grated cheese, then topped with an egg and milk mixture before baking to golden perfection. Ideal for feeding a large crowd, it freezes well and makes a hearty, flavorful dish.
Equipment
- 1 Large Skillet
- 1 Large Deep Baking Pan 15x10-inch or similar
- 2 Jelly-roll Pans For baking eggplant
- 1 Colander For draining eggplant
- 1 Whisk For egg and milk topping
Ingredients
Main
- 8 long narrow eggplants or 5 to 6 medium size
- Extra olive oil for greasing pan and brushing eggplant
- 2 cups chopped onion
- 1/4 cup water
- 3 tablespoons olive oil
- 3 pounds very lean ground beef or ground lamb twice ground
- 1/2 teaspoon salt
- Pepper to taste (ground fresh)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon sugar
- 2 tablespoons butter plus 4 tablespoons, for topping
- 1 15-ounce can tomato sauce
- 1/2 pound Parmesan or Romano cheese freshly grated
- 12 to 14 Royal or any brand milk biscuits finely crushed or cracker meal
- 11 large eggs
- 1 cup milk
- 15 by 10-inch deep pan greased with olive oil
- Jelly roll pan
Instructions
- Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels.
- Preheat oven to 350 degrees. Place eggplant onto well oiled jelly roll pans. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside. In a large skillet cook onions in 1/4 cup water, 3 tablespoons olive oil and 1/4 teaspoon salt until onions are clear. Remove and set aside. In same skillet brown meat. Add cooked onions, salt, pepper, nutmeg, cinnamon, sugar, tomato sauce and 2 tablespoons of butter.
- Cook, stirring well. Reduce sauce until almost dry and set aside. In 15 by 10-inch greased pan sprinkle 1/2 of the cracker crumbs to cover the bottom (the rest will be used for the top). Place a layer of eggplant close together over cracker crumbs. Top with 1/3 of the grated cheese. Add 1/2 of the meat mixture. Spread evenly. Repeat once more and top with eggplant and cracker crumbs. Sprinkle the remaining Parmesan cheese. Beat 11 eggs and 1 cup of milk together well. Spoon entire mixture on top of mousaka wetting all crumbs and cheese. Drizzle top with 4 tablespoons melted butter. Bake in 350 degree oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm.
- This recipe freezes well. Thaw and cut into pieces and heat through.
Notes
The success of moussaka hinges on moisture management. Ensure eggplant is well-drained and baked until tender but not mushy; excessive moisture can lead to a watery casserole. For the meat sauce, reducing it until 'almost dry' is crucial for concentrating flavors and preventing a soggy final dish. While this recipe uses an egg and milk topping, a classic béchamel sauce would elevate the creaminess and richness, offering a more traditional Greek moussaka experience. Seasoning with nutmeg and cinnamon in the meat sauce provides the authentic aromatic depth. Allow the finished moussaka to cool sufficiently before slicing for clean, well-structured portions.