Greek Moussaka



3 medium eggplants

olive oil as needed

2 pounds ground beef

2 medium onions, chopped

3 Tablespoons  minced garlic

1 (12 oz) can tomato sauce

2 teaspoons dried oregano

salt and pepper to taste


For the Cheese Sauce

6 Tablespoons butter

1 teaspoon salt

1 teaspoon black pepper

4 Tablespoons flour

2 cups half and half

2 eggs

1 1/4 cups grated Parmesan cheese


Directions – preheat oven to 350

  1. Grease a 9″ x 13″ baking pan
  2. Peel the eggplants, then slice 1/4 inch thick
  3. Brush a cookie sheet with olive oil
  4. Coat each side of the eggplant slices with olive oil and season with salt and pepper (seasoned salt can be used)
  5. In batches, broil eggplant slices until browned, turn once and brown on other side (Brush with olive oil as needed).  Continue until all slices are browned
  6. Place half of the browned slices in prepared baking dish
  7. In large skillet, saute onions until soft.  Add beef and cook until no longer pink; drain fat
  8. Add garlic, tomato sauce, oregano, salt and pepper.  Bring to simmer for about three minutes.  Pour mixture over eggplant in prepared pan
  9. Arrange remaining eggplant slices over the beef mixture
  10. PREPARE CHEESE SAUCE. Melt the butter in a medium saucepan. Add flour and whisk so that no lumps appear.  Add salt and pepper to taste.  Gradually stir in half and half, cook and stir over medium heat until thick
  11. In a small bowl, slightly beat eggs.  Add about 1/4 cup of sauce from saucepan to the eggs We do this to temper the eggs so that they will not start to cook when added to sauce pot), mix well. Add eggs to sauce pot, add Parmesan cheese and mix well again.
  12. Pour sauce over eggplant in baking dish
  13. Bake at 350 for 50 minutes and remove from oven
  14. Let sit for 10 minutes and cut into squares. Serves 6