Veal and Eggplant Moussaka Recipe - Allrecipes.com
Veal and Eggplant Moussaka Recipe
  • READY IN hrs

Veal and Eggplant Moussaka

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"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 45 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2007

I changed it a little--added some cinnamon, as that is typically Greek, and used ground turkey rather than veal. I "baked" it in a slow-cooker, since I was going to be out for awhile. It turned out wonderfully!! My husband said, "If you promise to make this, I won't wince when I see you buying an eggplant."

 
Most Helpful Critical Review
Jan 30, 2006

I am only giving 1 star, because that is the least I can give. If you decide to make this, don't slice the eggplant too thin, or else it tears when taking it off the baking sheet. Also, the meat filling was very greasy. Just all around not a good combo of ingredients. I love Moussaka when it is made correctly and this is not the way to make it.

 
Nov 30, 2009

It is an amazing dish! I cooked it once and now it became my husband's favorite! Can't believe someone gave it only one star! Eggplant must be cut not thinner than a quarter inch. If the meat filling has an access of grease, I usually would slightly drain it before i put it in the baking dish. All my friends who tried it loved this moussaka and asked for a recipe!

 
Aug 16, 2010

Very good! Don't leave out the feta - it's what really makes the dish.

 
Sep 21, 2012

Used ground turley instead of veal. Doubled the tomato paste and parsley, and added some more beef broth. excellent! Truly excellent, even though we tried our best to screw it up by accidentally overbaking the eggplant. Came out incredibly!

 
Oct 09, 2012

Super good recipe, although I did make some changes. I used ground lamb instead of ground veal because I love lamb and thought it might be more traditional. I agree with some of the other reviewers that it is important to remove grease after browning meat, double the tomato paste and use more beef broth to keep meat moist during the simmer time. Also the Bechamel sauce needs to be seasoned with salt and pepper. Other than that it is a keeper, my husband loved it and I will make it again.

 

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Nutrition

  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 27.4 g
  • 42%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 21 g
  • 42%
  • Sodium
  • 540 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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