Veal, Feta and Eggplant Moussaka

    Veal, Feta and Eggplant Moussaka

    (14)
    3saves
    1hour15min


    9 people made this

    This moussaka is made with veal, but you can substitute other ground meat if you prefer. It's perfect either as an entree or a main with a side of potatoes.

    Ingredients
    Serves: 6 

    • 2 medium eggplant, thinly sliced
    • 1/4 cup (65ml) vegetable oil
    • 2 tablespoons butter
    • 1 large onion, chopped
    • 1 clove garlic, chopped
    • 500g veal mince
    • 1 pinch salt and pepper to taste
    • 1 tablespoon tomato paste
    • 2 tablespoons chopped fresh parsley
    • 1/2 cup (125ml) beef stock
    • 1/4 cup (30g) breadcrumbs
    • 2 tablespoons plain flour
    • 2 tablespoons butter
    • 1 egg yolk, beaten
    • 1 cup (250ml) milk
    • 1/2 cup (60g) feta cheese

    Directions
    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat the grill and grease a 23cm square baking dish.
    2. Brush the eggplant slices with oil and place on a baking tray. Grill until browned on one side, about 5 minutes. Set oven to 180 degrees C.
    3. Melt 2 tablespoons of butter in a large frypan 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 breadcrumbs, 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 breadcrumbs.
    6. Bake for 45 minutes, uncovered, in the preheated oven, or until browned and bubbly.
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    Reviews and Ratings
    Global Ratings:
    (14)

    Reviews in English (14)

    by
    45

    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.  -  29 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    19

    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."  -  19 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    11

    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!  -  29 Nov 2009  (Review from Allrecipes USA and Canada)

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