1 k. eggplants (aubergines), large & elongated variety
160 ml. vegetable oil (about 1 teacup)
1 onion (large), finely sliced
450 gms. beef, minced
1 glass white wine
350 gms. fresh tomatoes, drain the juice then chop
1 tsp. cinnamon, ground
1 tsp. allspice, ground
salt & black pepper
1 tsp. oregano
25 gms. parmesan cheese, grated
parsley, chopped

For the béchamel sauce:
80 gms. butter
80 gms. flour
600 ml. warm milk
salt & white pepper
30 gms. parmesan cheese, grated
2 egg rolls

For the topping:
60 gms. parmesan cheese, grated
4 tbsps. breadcrumbs, toasted


Step 1

To prepare the eggplants: Top and tail the aubergines, without peeling them. Rinse and cut lengthwise in 75 mm-thick slices and immerse in salted water for 30 minutes. Take them out, squeeze gently, rinse and squeeze again. Drain them in a colander and pat dry. Fry them in hot vegetable oil until they become pale golden on both sides. Drain to remove oil.

Step 2

To prepare the meat: Sauté the sliced onion in 2 tablespoons vegetable oil until glistening. Add the meat and sauté together, stirring until all the lumps are broken down and the meat starts to change color. Pour in the wine, add tomatoes, the spices, salt, pepper and oregano. Cover and cook for 20 minutes. Stir from time to time until it sticks. Mix in the grated cheese and parsley.

Step 3

To prepare the béchamel sauce: Melt the butter, gradually add the flour and stir to amalgamate. Return to the heat and gradually add the milk and seasoning, stirring continuously. Simmer for 9 to 10 minutes, stirring until it has thickened considerably. Withdraw the pan from the heat; let stand. Add the cheese and the eggyolks; stir until it becomes thick.

Step 4

To prepare the moussaka: Cover the base of a roasting dish with half of the fried eggplants, then spread half of the meat mixture evenly on top and cover with the remaining eggplants. Spread the remaining meat and sauce evenly over the top and cover neatly with the remaining eggplants. Spread the remaining meat and sauce evenly over the top and cover neatly with béchamel sauce. Sprinkle the grated cheese on the top, follow the breadcrumbs. Bake in a preheated oven at 350ºF for an hour, or until a golden crust is formed on the top. Let stand for 5 minutes before serving. Cut into square or oblong-shaped pieces.

Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Tagaytay Greens with Adobo Flakes and Cream Cheese Dressing

  • Fried Mixed Vegetables

  • Mixed Greens with Lemon Tarragon Vinaigrette

  • Atsara

  • Stuffed Tomatoes and Peppers