Add a photo

Veal and Eggplant Moussaka

By: Tina Marie  Supporting Member (Click to learn more about Supporting Membership)
"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!"

Rating: This weblink has been rated 3 times with an average star rating of 3.3 Read Reviews (2)

Rate/Review | 244 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 2 medium eggplant, thinly sliced
  • 1/4 cup vegetable oil
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 1 pound ground veal
  • salt and pepper to taste
  • 1 tablespoon tomato paste
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup beef stock
  • 1/4 cup bread crumbs
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 egg yolk, beaten
  • 1 cup milk
  • 1/2 cup feta cheese

Directions

  1. Preheat your oven's broiler. Grease a 9 inch square baking dish.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 45 minutes, uncovered, in the preheated oven, or until browned and bubbly.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 413 | Total Fat: 27.5g | Cholesterol: 132mg

ADVERTISEMENT

 

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2006 by Foxgirl 
I am only giving 1 star, because that is the least I can give. If you decide to make this,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2007 by c39r49 
I changed it a little--added some cinnamon, as that is typically Greek, and used ground turkey... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?