• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Moussaka (Baked Eggplant with Potatoes)

  • Recipe Submitted by on

Category: Casseroles, Greek, Main Dish, Holiday

 Ingredients List

  • 2 lg Eggplant
  • Salt
  • 3 Potatoes
  • Olive oil
  • 2 lg Onions; chopped
  • 1 lb Ground beef
  • 6 tb Butter; melted, divided
  • 1/2 c Parsley; chopped
  • 1 c Tomato sauce
  • 1/4 c Breadcrumbs
  • 1/3 c All-purpose flour
  • 2 c Milk
  • 2 Eggs; separated
  • 1/4 c Romano cheese; grated
  • ds Nutmeg; ground


Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare
and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices
in olive oil. Drain on paper towels and set aside.

Saute onion and ground beef in 2 tablespoons melted butter until brown; add
parsley and tomato sauce and simmer for 10 minutes.

Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of
potatoes, eggplant, and meat mixture in pan; repeat layers, ending with

Combine remaining butter and flour; cook over low heat, stirring
constantly. Heat milk; gradually add to flour mixture, stirring
constantly. Cook over low heat until thick; cool slightly.

Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg
whites until stiff and fold into sauce. Pour sauce over eggplant-meat
layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown.

you by Nancy Coleman.

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