Moussaka (Melijanes moussaka) Recipe
Moussaka (Melijanes moussaka)
Flavors of Greece
Total time: 1hr to 2hr
Preparation time: 15 min.
Cooking time: 45 + 45 minutes
Difficulty: Easy
Ingredients for 6-8 servings
- 1 kg (2.2 lb.) medium Eggplant or Aubergines
- salt and pepper
- 1 medium onion, finely chopped
- butter
- 454 g (1 lb.) ground Lamb
- 250 ml (1 cup) white wine
- 3 tomatoes, peeled and chopped
- 750 ml (3 cups) béchamel sauce
- Chopped parsley
- 2 + 2 heaping tbsp. breadcrumbs
- 2 egg whites, lightly beaten + 2 egg yolks
- 250 ml (1 cup) grated cheese
- Olive oil for frying

- juice of one lemon
  1. Slice the eggplant thinly; sprinkle with salt and pepper; let rest one hour.
  2. Cook the onion in butter; add the ground lamb and 4 tbsp. water.
  3. Break the meat up with a fork as it cooks.
  4. Mix in the tomatoes, parsley, lemon juice and wine; season with salt and pepper;
  5. simmer covered for about 45 minutes.
  6. Remove from the heat, add half the breadcrumbs and the egg whites and mix well.
  7. While the meat is cooking, rinse the eggplant and place on paper towels.
  8. Fry lightly in olive oil in a very hot skillet until the eggplant slices are golden on both sides.
  9. Grease a 22 x 32 x 5 cm (9" x 13" x 2") baking dish, sprinkle in the remaining bread crumbs and line the bottom with half of the eggplant slices.
  10. Cover with the meat and tomato mixture; top with the remaining eggplant slices.
  11. Mix the beaten egg yolks into the béchamel sauce, along with 160 ml (2/3 cup) of the grated cheese.
  12. Spread the sauce over the eggplant and sprinkle with the remaining cheese. Bake in a moderate oven for 45 minutes or until golden and bubbly.

Photo: CIV

More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up