This Greek dish is fantastic served with any kind of potatoes as a main dish or makes a great appetizer as well. Guaranteed to be a hit with guests!

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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat your oven's broiler. Grease a 9 inch square baking dish.

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  • Brush the eggplant slices with oil, and place on a baking sheet. Broil until browned on one side, about 5 minutes. Set oven to 350 degrees F (175 degrees C).

  • Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and garlic; cook and stir until softened. Crumble in the veal, and cook until evenly browned. Season with salt and pepper, and stir in the tomato paste, parsley and beef stock. Simmer over low heat for 15 minutes. Stir in the bread crumbs, reserving 1 tablespoon for later, remove from the heat and set aside.

  • Melt the remaining butter in a small saucepan over medium heat. Stir in the flour until smooth, then gradually stir in the milk so that no lumps form. Simmer, stirring constantly, until thickened. Remove from the heat and whisk in the egg yolk.

  • Place a layer of eggplant on the bottom of the prepared baking dish. Top with half of the veal mixture, and half of the feta cheese. Repeat the layers, then place remaining eggplant in a layer on top. Pour the sauce over all, and sprinkle with reserved bread crumbs.

  • Bake for 45 minutes, uncovered, in the preheated oven, or until browned and bubbly.

Nutrition Facts

408 calories; protein 21g 42% DV; carbohydrates 21.4g 7% DV; fat 27.4g 42% DV; cholesterol 130.2mg 43% DV; sodium 475.6mg 19% DV. Full Nutrition
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Reviews (10)

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Most helpful positive review

Rating: 5 stars
02/20/2007
I changed it a little--added some cinnamon, as that is typically Greek, and used ground turkey rather than veal. I "baked" it in a slow-cooker, since I was going to be out for awhile. It turned out wonderfully!! My husband said, "If you promise to make this, I won't wince when I see you buying an eggplant." Read More
(21)

Most helpful critical review

Rating: 1 stars
01/30/2006
I am only giving 1 star because that is the least I can give. If you decide to make this don't slice the eggplant too thin or else it tears when taking it off the baking sheet. Also the meat filling was very greasy. Just all around not a good combo of ingredients. I love Moussaka when it is made correctly and this is not the way to make it. Read More
(45)
14 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
01/30/2006
I am only giving 1 star because that is the least I can give. If you decide to make this don't slice the eggplant too thin or else it tears when taking it off the baking sheet. Also the meat filling was very greasy. Just all around not a good combo of ingredients. I love Moussaka when it is made correctly and this is not the way to make it. Read More
(45)
Rating: 5 stars
02/19/2007
I changed it a little--added some cinnamon, as that is typically Greek, and used ground turkey rather than veal. I "baked" it in a slow-cooker, since I was going to be out for awhile. It turned out wonderfully!! My husband said, "If you promise to make this, I won't wince when I see you buying an eggplant." Read More
(21)
Rating: 5 stars
11/30/2009
It is an amazing dish! I cooked it once and now it became my husband's favorite! Can't believe someone gave it only one star! Eggplant must be cut not thinner than a quarter inch. If the meat filling has an access of grease, I usually would slightly drain it before i put it in the baking dish. All my friends who tried it loved this moussaka and asked for a recipe! Read More
(13)
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Rating: 4 stars
08/16/2010
Very good! Don't leave out the feta - it's what really makes the dish. Read More
(6)
Rating: 4 stars
09/21/2012
Used ground turley instead of veal. Doubled the tomato paste and parsley and added some more beef broth. excellent! Truly excellent even though we tried our best to screw it up by accidentally overbaking the eggplant. Came out incredibly! Read More
(2)
Rating: 5 stars
09/02/2016
We loved this recipe. I used ground goat meat instead of the veal. I even forgot the cheese. Even so it was moist and delicious. A little splash of hot sauce put it over the top. Terrific! Read More
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Rating: 5 stars
08/14/2015
Excellent recipe. I substituted venison for the veal and it was delicious! I will definitely makes this again. Read More
Rating: 4 stars
10/09/2012
Super good recipe although I did make some changes. I used ground lamb instead of ground veal because I love lamb and thought it might be more traditional. I agree with some of the other reviewers that it is important to remove grease after browning meat double the tomato paste and use more beef broth to keep meat moist during the simmer time. Also the Bechamel sauce needs to be seasoned with salt and pepper. Other than that it is a keeper my husband loved it and I will make it again. Read More
Rating: 4 stars
05/19/2015
This came out really delicious. I added some Garam Masala for flavor as I like my food spicy. Also it was a good idea to cut the aubergine not too thin. It cooks quite quickly so medium thickness does well too. Read More
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