Eggplant Musaka Recipe

Name: Eggplant Musaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 eggplants, peeled and cut into 1/4-inch-thick slices (about 60 pieces); 3 tablespoons kosher salt; 5 cups plus 1 tablespoon grapeseed oil, plus more for brushing; 2 cups all-purpose flour; 10 large eggs; 2 yellow onions, diced; 2 pounds ground beef; 2 tablespoons freshly ground black pepper; 1 cup whole milk; Marinara sauce, optional, for serving; Greek yogurt, optional, for serving

Servings: persons

3 to 4 eggplants, peeled and cut into 1/4-inch-thick slices (about 60 pieces)
3 tablespoons kosher salt
5 cups plus 1 tablespoon grapeseed oil, plus more for brushing
2 cups all-purpose flour
10 large eggs
2 yellow onions, diced
2 pounds ground beef
2 tablespoons freshly ground black pepper
1 cup whole milk
Marinara sauce, optional, for serving
Greek yogurt, optional, for serving

1
Special equipment: a deep-fry thermometer; a 10 3/8-by-12 3/4-by-6-inch pan
2
Mix the eggplant and 2 tablespoons of the salt in a large bowl.
3
Arrange the eggplant in a perforated pan and put in the refrigerator to drain the moisture, about 20 minutes.
4
Put 5 cups of the oil in a heavy-bottom pot and heat to 350 degrees F. Add the flour to a large bowl and dredge the eggplant in the flour; in a separate bowl, whisk 5 eggs until combined.
5
Dip a few pieces of the floured eggplant in the eggs, shake off any excess and fry until golden brown, about 30 seconds.
6
Transfer the eggplant to a baking sheet set with a cooling rack to drain.
7
Repeat with the remaining eggplant.
8
Heat a large skillet with the remaining 1 tablespoon oil over medium-high heat.
9
Add the diced onions and saute until translucent, 2 to 3 minutes.
10
Add the ground beef, black pepper and remaining 1 tablespoon salt and cook, stirring occasionally, until the ground beef is brown, 10 to 15 minutes.
11
Preheat the oven to 350 degrees F. Brush a 10 3/8-by-12 3/4-by-6-inch pan with oil.
12
Cover the bottom of the pan with a layer of fried eggplant and top with some of the ground beef mixture.
13
Repeat the layering process 4 more times with the eggplant then the ground beef, and top with a final layer of eggplant.
14
Bake for 15 minutes.
15
Whisk the milk and remaining 5 eggs in a bowl, pour over the hot musaka and bake until cooked through, about 15 minutes more.
16
Cut into 12 pieces and serve on top of marinara sauce or Greek yogurt.

1347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 to 4 eggplants, peeled and cut into 1/4-inch-thick slices (about 60 pieces), 3 tablespoons kosher salt, 5 cups plus 1 tablespoon grapeseed oil, plus more for brushing, 2 cups all-purpose flour, and more.

Yes, Eggplant Musaka falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Musaka

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