Eggplant Moussaka | Half The Sugar, Twice The Ginger

1× Recipe

Ingredients

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Casserole

2 Eggplant
1-1/2 lbs. each
680 Grams Ground Beef
2 Tbsp Butter
2 Onions
medium, chopped
1 Tomato Paste
1 can (6 oz.)
3 Tbsp Water
2 Tbsp Parsley
chopped
1 Tsp Allspice
¼ Tsp Pepper
2 Eggs
½ Cups Parmesan Cheese
6 Tbsp Bread Crumbs
dry
To Taste Salt
To Taste Pepper
1 Cup Potatoes
Sliced (enough to cover the bottom of casserole)

Moussaka Sauce

¼ Cups Butter
2 Tbsp 00 Flour
2 Cups Milk
4 Eggs
½ Cups Parmesan Cheese
½ Tsp Salt
Pinch Pepper
dash

Method

In a deep bowl

2 Eggplant
1-1/2 lbs. each
To Taste Salt

Peel eggplants. Slice into rounds 1/2 inch thick. Sprinkle both sides generously with salt. Place in deep bowl. Cover with cold water. Place dinner plate on top to keep slices submerged. Let set 1 hour at room temperature. When ready to use, thoroughly rinse and drain.

In a skillet

680 Grams Ground Beef
2 Tbsp Butter
2 Onions
medium, chopped
1 Tomato Paste
1 can (6 oz.)
3 Tbsp Water
2 Tbsp Parsley
chopped
1 Tsp Allspice
2 Eggs
½ Cups Parmesan Cheese
6 Tbsp Bread Crumbs
dry
To Taste Salt
To Taste Pepper

Saute meat in butter until color is gone. Add onion. Cook until soft. Drain off fat. Mix in tomato paste, water, parsley, allspice and pepper. Simmer, uncovered, until liquid is absorbed. Cool 30 minutes. Beat eggs to a froth. Stir into meat. Add Parmesan, 3 tablespoons bread crumbs, salt and pepper. Consistency of the meat sauce should be thick and not runny.

In a saucepan

¼ Cups Butter
2 Tbsp 00 Flour
2 Cups Milk
4 Eggs
½ Cups Parmesan Cheese
½ Tsp Salt
Pinch Pepper
dash

Melt butter in saucepan over medium heat. Stir in flour until absorbed. Remove from heat. Slowly stir in milk. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Remove from heat. Beat eggs 5 minutes. Add a small amount of sauce to eggs. Stir egg mixture back into sauce. Add remaining ingredients. Use in casserole as directed.

Assemble and bake

2 Eggplant
1-1/2 lbs. each
1 Cup Potatoes
Sliced (enough to cover the bottom of casserole)

Butter a 13 x 9 x 2 inch baking dish. Cover the bottom with a layer of sliced potatoes. Sprinkle remaining bread crumbs on top. Arrange one third of eggplant slices over crumbs. Cover with half of meat mixture. Add another layer of eggplant and the remaining meat. Top with eggplant slices. Pour Moussaka Sauce over all. Bake in 375°F. oven 1 hour. Remove from oven. Allow to stand 10 minutes. Cut into squares. Serve with a big tossed salad.