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Eggplant Moussaka

Ingredients

  • 1 eggplant, about 1 1/2 pounds
  • 1 tablespoon olive oil
  • 1 cup finely chopped onions
  • 2 teaspoons finely minced garlic
  • 1 ½ pounds lean ground meat, preferably lamb, although beef is acceptable
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • ¼ teaspoon ground cinnamon
  • ¼ cup dry red wine
  • ½ cup fresh or canned beef broth
  • 2 tablespoons tomato paste
  • 1 ¼ cups canned crushed tomatoes
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 egg yolk
  • 5 or more tablespoons corn, peanut or olive oil
  • ½ pound feta cheese, crumbled, about 1 1/2 cups
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      538 calories; 37 grams fat; 16 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 29 grams protein; 154 milligrams cholesterol; 647 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Preheat the oven to 500 degrees.
  2. Trim off the ends of the eggplant. Cut the eggplant into 12 slices of equal width. Set aside.
  3. Heat the 1 tablespoon olive oil in a skillet, and add the onions and garlic. Cook, stirring, until onions are wilted. Add the meat and cook, chopping down with the edge of a heavy metal kitchen spoon to break up any lumps. Add salt, pepper and cinnamon. Cook, stirring, until the meat loses its raw look.
  4. Add the wine, broth and 1 cup of the crushed tomatoes and stir. Bring to a boil and cover. Simmer for 10 minutes.
  5. Meanwhile, melt the butter in a saucepan, and add the flour, stirring with a wire whisk. Add the milk while stirring rapidly with the whisk. Season with salt and pepper. Stir in the remaining 1/4 cup crushed tomatoes.
  6. Bring to a simmer, and cook for 5 minutes. Stir in the egg yolk, and remove from the heat.
  7. Sprinkle the eggplant slices with salt and pepper. Heat 1 tablespoon of the corn oil in a large nonstick skillet, and add enough eggplant slices to cover the bottom. Cook about 45 seconds on one side; turn the slices and continue cooking for about 45 seconds. Remove the slices and drain.
  8. Continue cooking the remaining eggplant in the same manner, adding a little more oil as necessary for each batch.
  9. Arrange about a third of the eggplant slices in one layer on the bottom of a 2 1/2-quart baking dish. Spoon a third of the meat sauce over the eggplant slices. Continue making the layers in the same manner, ending with a layer of meat sauce. Spoon the white sauce over all.
  10. Sprinkle the cheese over all, and place the dish in the oven. Bake 15 minutes. If desired, run the dish briefly under the broiler until the cheese is lightly browned.

50 minutes

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