February 5, 2011


Moussaka was our favorite dish in Greece. I thought I didn't like eggplant until I tried this authentic dish!

*This recipe makes 2 casseroles*

  • 3 peeled eggplants, cut into ½-inch-thick slices (about 3 pounds)
  • 1 teaspoon kosher salt
  • Cooking spray
  • ¼ teaspoon freshly ground black pepper
Meat mixture:
  • 1 teaspoon olive oil
  • 1¼ cups minced onion (about 1 large)
  • 4 garlic cloves, minced
  • 1 pound ground beef
  • ½ cup uncooked bulgur
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground allspice
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 cup fat-free milk
  • 2 garlic cloves, crushed
  • ½ cup (2 ounces) feta cheese
  • ¼ teaspoon ground nutmeg
  • 1 cup plain low-fat yogurt
  • Desired amount of Parmesan to sprinkle on top
  1. Preheat oven to 425°F.
  2. To prepare eggplant, place eggplant on several layers of paper towels; sprinkle evenly with 1 teaspoon salt. Cover with additional paper towels and let stand 10 minutes, pressing down occasionally. Lightly coat each slice with cooking spray; sprinkle with ¼ teaspoon pepper. Arrange eggplant in a single layer on 2 baking sheets. Bake at 425°F for 8 minutes. Turn eggplant slices over. Rotate baking sheets; bake an additional 8 minutes.
  3. To prepare meat mixture, heat oil in a large nonstick skillet over medium-high heat. Add onion, 4 garlic cloves, and beef. Sauté for 6 minutes or until beef is done. Stir in bulgur, ¼ teaspoon pepper, 1/8 teaspoon salt, allspice, and tomatoes. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat and let cool completely.
  4. To prepare topping, melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk until well blended. Gradually add milk, stirring with a whisk until blended. Add 2 garlic cloves; bring to a boil. Reduce heat to low; cook 2 minutes or until thickened, stirring constantly with a whisk. Pour milk mixture into a food processor; add feta and nutmeg. Process until smooth; stir in yogurt.
  5. Coat 2 (8-inch) square baking dishes with cooking spray. Divide half of eggplant slices between each dish; top each with 1 cup meat mixture. Repeat procedure with remaining eggplant and the remaining 2 cups meat mixture. Pour 1¼ cups topping mixture over each. Top with Parmesan. Bake at 425°F for 35 minutes or until top is bubbling.
**Doctored from Cooking Light**

One of our Moussaka and Stuffed Tomato dishes from Mykonos

1 comment:

  1. the old ladies at church make the beef with cinnamon. You should try that one :)