Greek Mousakka

Friday, January 20, 2023

Greek Mousakka

Servings: 8

Prep time: 45

Cook time: 1:45

Fresh Ingredients:


3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices

1 pound lean ground beef

1 tablespoon butter

2 onions, chopped
1 clove garlic, minced

1 egg, beaten

4 cups milk

½ cup butter

1 ½ cups freshly grated Parmesan cheese


Pantry Ingredients: 


1 (8 ounce) can tomato sauce

½ cup red wine

¼ cup olive oil

6 tablespoons all-purpose flour

salt to taste

ground black pepper to taste

2 tablespoons dried parsley

½ teaspoon fines herbs

¼ teaspoon ground cinnamon

½ teaspoon ground nutmeg, divided

ground white pepper, to taste




Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.


Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.


Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes. Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.


Scald milk in a saucepan over medium heat.


At the same time, melt 1/2 cup butter in a large skillet over medium heat. Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens, then season the béchamel with salt and pepper.


Preheat the oven to 350 degrees F.  Grease a 9x13-inch baking dish.  Arrange a single layer of eggplant in the prepared baking dish. Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top.


Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top. Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.


Bake in the preheated oven until bubbly and browned, about 1 hour.



I don't recall liking this dish very much - and while I can tolerate eggplant, and even like it in some dishes, this one just wasn't that flavorful.    I actually used like regular big eggplant instead of the variety we grow, Ichiban. 

IF and it's a big IF, I ever try this again, I will cube the eggplant and bake it, like I do when we grow it from the garden.  OR maybe I just dont' cook it well.  Could be.  Pretty sure, but can't swear that I made enough béchamel, because even though there are measurements here, I don't always follow them.  Original recipe credits to Allrecipes.



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