Moussaka (Baked Eggplant with Potatoes)

Moussaka (Baked Eggplant with Potatoes)

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Try this Moussaka (Baked Eggplant with Potatoes) recipe, or contribute your own. "Casseroles" and "Main dishes" are two of the tags cooks chose for Moussaka (Baked Eggplant with Potatoes).

"Quick, easy recipe, I was surprised how good it tasted! Popped it in the microwave for 8 minutes, then added egg-milk-cheese topping & put it back in microwave for a further 4 minutes - dinner cooked!"

- DollyH

Top-ranked recipe named "Moussaka (Baked Eggplant with Potatoes)"

4.9 avg, 9 review(s) 100% would make again

Ingredients

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6 tb Butter; melted, divided
2 lg Eggplant
1/2 c Parsley; chopped
1/4 c Breadcrumbs
2 c milk
1/3 c All-purpose flour
1/4 c Romano cheese; grated
Salt
olive oil
2 Eggs; separated
ds Nutmeg; ground
2 lg Onions; chopped
1 lb Ground beef
3 Potatoes
1 c Tomato sauce

Original recipe makes 12

Servings  

Preparation

Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices in olive oil. Drain on paper towels and set aside. Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes. Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant. Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly. Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown. SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.

Verified by stevemur

Ready to Serve! photo by toherangi toherangi

By elizabethd002 photo by Elizabethd002 Elizabethd002

Elizabethd002 photo by Elizabethd002 Elizabethd002

photo by Stfatema Stfatema

Calories Per Serving: 501 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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My husband loved it, my kids loved it... IT WAS DELICIOUS
angelicamihailovich 1 year ago
Very Tasty indeed. However, it is quite labor intensive for a newbie. I wasn't sure how I was supposed to stir the butter/flour mix while heating the milk lol.
theresaluu 1 year ago
Love this. I think it is important to take the time to make the egg/milk topping, it's the best part! I added a little mozz cheese to the layers and sprinkled more bread crumbs and parmesan on top.
Mollymcferren 1 year ago
My boyfriend absolutely loves this. Though my second time I made a few changes. Instead of browning the eggplant which took too much time I brushed some butter, olive oil, and garlic mix over the eggplant and added that to my dish, no paper towels. I also cut the skin off the eggplant. Then for the sauce I used a cup heavy cream and cup milk, butter, and mozzarella cheddar mix, no flour or eggs (whites never seem to turn out) for a creamier texture. I supose you can use any cheese. I also put my potatoe slices in water and some salt to keep them moist while prepping. Plus I added more bread crumbs for the topper. Thanks for posting a real success!!!
Elizabethd002 1 year ago
It's very tasty! Next time I'm doubling the topper because it's my favorite part. It's a bit time consuming, but worth it in the end!
AndreaStewart 2 years ago
My first time making moussaka and my husband said it was the best he's ever had :)
Queenyskitchen 2 years ago
This was a really fun tasty dish loved it
Mamacone01 2 years ago
Quick, easy recipe, I was surprised how good it tasted! Popped it in the microwave for 8 minutes, then added egg-milk-cheese topping & put it back in microwave for a further 4 minutes - dinner cooked!
DollyH 2 years ago
Best Moussaka I've ever made! Well worth the effort
toherangi 3 years ago
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