Moussaka is an eggplant (or potato) based dish that originates from the Mediterranian, specifically Greece.  Moussaka is a layered dish, much like lasagna, but layered with eggplant rather than pasta. Moussaka is then topped with a sauce that creates a crust-like topping.  The Eidson collection contains two versions of traditional Greek Moussaka recipes.  The recipes are very similar, but the sauce or batter recipes that are poured over the top of the assembled dish differ a bit – one contains egg yolks and no flour, the other contains flour and no eggs; both contain milk and seasonings.

Moussaka I

Prepare a thick batter by cooking together:

  • 2 beaten egg yolks
  • 1/2 pint milk
  • Salt and pepper

Cook until it is like a very solid custard. Leave to cool. 

  • Minch 1 pound cooked beef or lamb (very fine)
  • Fry 3 large sliced onions in oil until brown
  • Cut 3-4 unpeeled eggplants into large slices and fry in hot oil

Put more oil into deep square or oblong cake pan, cover bottom with eggplant. Cover eggplant with ground beef, and this with fried onions. Repeat until all the ingredients are used. Then add:

  • 1/2 cup meat stock
  • 1/2 cup fresh tomato sauce

Cover with the prepared batter and bake in moderate oven (350-degrees) for about 1 hour. 

The batter should form a kind of crust on top and should be golden brown. Usually served hot, but also good cold. May be reheated successfully. 

Quantities given fill a cake pan 6 1/2 inches square and 2 inches deep. 


Moussaka II

Peel 4 medium eggplants lengthwise in strips, leaving few bands of peel and cut into slices 1/4 inch thick.  Sprinkle slices with salt, put in a colander and weigh down with a plate. Let drain 30 minutes. 

In a large skillet, brown 2 medium onions (chopped) in 3 tablespoons butter.  Add 1 1/2 pounds lean ground beef and cook mixture stirring until meat crumbles. Add:

  • 3/4 cup tomato puree
  • 1 cup water
  • 1 cup white wine
  • 3 tablespoons chopped parsley
  • Pinch nutmeg
  • Salt and pepper to taste

Cover and simmer for 1 hour or until almost all liquid is absorbed. 

Stir in:

  • 1/2 cup grated Parmesan
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon ground cinnamon

Wipe excess salt from eggplant slices with a damp cloth, and saute in oil until browned on both sides. 

Butter a large shallow baking dish. Sprinkle with 1/4 cup breadcrumbs. Arrange a layer of eggplant slices, cover with meat mixture, continuing layers in this manner ending with a layer of eggplant. 

Spoon Moussaka sauce over top, sprinkle with 1/2 cup grated Parmesan. Bake in moderate oven (350-degrees) for 1 hour. 

Cut into Squares. Serves 10. 

Moussaka Sauce

In a saucepan melt:

  • 6 tablespoons butter
  • 6 tablespoons flour

When the mixture is foaming pour in 3 cups milk. Bring sauce to a boil, stirring constantly and cook for 3 minutes. 

Remove pan from heat. 

Season with salt and pepper, and a dash of nutmeg. 

Spoon over top of eggplant. 


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