Baked Eggplant with Ground Beef (Moussaka)

by , Updated March 29, 2017
print This is a big batch eggplant and ground beef casserole, enough to take to a potluck dinner.

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes



  1. Heat the oven to 350 F.
  2. Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Peel and slice the potatoes. Pat the eggplant slices with paper towels to dry.
  3. Brown eggplant and potato slices in olive oil. Drain on paper towels and set aside.
  4. Add 2 tablespoons of butter to the skillet and saute the onion and ground beef until browned; add parsley and tomato sauce and simmer for 10 minutes.
  5. Dust a greased 9-by-13-by-2-inch baking pan with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan. Repeat layers, ending with eggplant.
  6. Combine remaining butter and flour; cook over low heat, stirring constantly. Gradually add milk to flour mixture, stirring constantly. Cook over low heat until hot and thickened.
  7. Beat egg yolks; pour about 1/2 cup of the hot mixture into the egg yolks, whisking constantly. Add the egg yolk mixture to the sauce mixture, whisking constantly. Add the cheese and nutmeg to the sauce.
  8. Beat egg whites until stiff and fold into sauce.
  9. Pour sauce over the casserole.
  10. Bake at 350 F for 40 to 50 minutes or until golden brown.

Serves 8

Calories per serving: 370
Fat per serving: 16.1g

More Eggplant Recipes
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Eggplant Parmesan Recipe
Stuffed Eggplant Recipe
Casseroles Index

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