Karen'S Moussaka Recipe

Name: Karen'S Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium (about 1 pound each) eggplants, sliced 1/4-inch thick; 1/2 cup olive oil; Greek Tomato Sauce:; 3 tablespoons olive oil; 1 yellow onion, peeled and coarsely chopped; 1 clove garlic, chopped fine; 1 28 ounce can, chopped tomatoes; 2 tablespoons chopped Italian parsley; 2 teaspoons dried whole oregano; 1 cup dry red wine; 1 8-ounce can tomato sauce; 1/4 to 1/2 teaspoon ground cinnamon, or to taste; pinch of ground allspice; freshly ground pepper, to taste; 1 cup freshly grated Parmesan or Romano cheese; Topping:; 1/3 cup butter; 1/2 cup flour; 1 quart milk, heated; 1/4 teaspoon nutmeg; 6 eggs, beaten; 1/2 cup freshly grated Parmesan or Romano cheese; white pepper to taste; Extra grated cheese for garnish

Servings: persons

2 medium (about 1 pound each) eggplants, sliced 1/4-inch thick
1/2 cup olive oil
Greek Tomato Sauce:
3 tablespoons olive oil
1 yellow onion, peeled and coarsely chopped
1 clove garlic, chopped fine
1 28 ounce can, chopped tomatoes
2 tablespoons chopped Italian parsley
2 teaspoons dried whole oregano
1 cup dry red wine
1 8-ounce can tomato sauce
1/4 to 1/2 teaspoon ground cinnamon, or to taste
pinch of ground allspice
freshly ground pepper, to taste
1 cup freshly grated Parmesan or Romano cheese
Topping:
1/3 cup butter
1/2 cup flour
1 quart milk, heated
1/4 teaspoon nutmeg
6 eggs, beaten
1/2 cup freshly grated Parmesan or Romano cheese
white pepper to taste
Extra grated cheese for garnish

1
Preheat oven to 425u00b0F. Brush each eggplant slice with olive oil and place on large cookie sheets. Bake for 15 minutes, turn slices and bake 15 minutes more. Eggplant slices should be golden brown and tender.
2
Tomato Sauce:
3
Heat a large frying pan and add olive oil. Saute onion and garlic until clear. Add chopped tomatoes, parsley, and oregano. Simmer for about 20 minutes. Add wine, tomato sauce, cinnamon, and allspice and cook an additional 20 minutes. Add cheese and season with pepper to taste. (The sauce will keep well in the refrigerator for several days.)
4
Topping:
5
Melt butter in a large saucepan and stirring in the flour, making a roux. Cook for a few minutes. Add the heated milk, stirring with a wire whip. Stir over medium heat until it thickens. Stir one cup of the hot sauce into the beaten eggs, using the whip. Stir this mixture back into the saucepan and cook until it's rich and thick. Remove from heat and add cheese. Season with white pepper to taste.
6
The Construction:
7
Arrange half of the eggplant on the bottom of a 9x13x3- to 4-inch deep baking pan and top with the tomato sauce. Place the remaining eggplant slices on top and pour topping over the whole thing. Sprinkle the cheese garnish on top and bake at 350u00b0F for 1 hour.
8
I make this dish a day or 2 ahead of time and bake for 45 minutes or until set. Refrigerate it until an hour or so before serving and then re-heat at 350u00b0 until heated through or about 45 minutes to an hour. Also freezes well.

1001

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 2 medium (about 1 pound each) eggplants, sliced 1/4-inch thick, 1/2 cup olive oil, Greek Tomato Sauce:, 3 tablespoons olive oil, and more.

Yes, Karen'S Moussaka falls under the General 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.

That's it — enjoy your meal!

Karen'S Moussaka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions