Eggplant Musaka

Total Time:
1 hr 45 min
Prep:
30 min
Inactive:
20 min
Cook:
55 min

Yield:
12 servings
Level:
Easy

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
Directions
  • Special equipment: a deep-fry thermometer; a 10 3/8-by-12 3/4-by-6-inch pan

  • Mix the eggplant and 2 tablespoons of the salt in a large bowl. Arrange the eggplant in a perforated pan and put in the refrigerator to drain the moisture, about 20 minutes.

  • 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. Dip a few pieces of the floured eggplant in the eggs, shake off any excess and fry until golden brown, about 30 seconds. Transfer the eggplant to a baking sheet set with a cooling rack to drain. Repeat with the remaining eggplant.

  • Heat a large skillet with the remaining 1 tablespoon oil over medium-high heat. Add the diced onions and saute until translucent, 2 to 3 minutes. 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.

  • Preheat the oven to 350 degrees F. Brush a 10 3/8-by-12 3/4-by-6-inch pan with oil.

  • Cover the bottom of the pan with a layer of fried eggplant and top with some of the ground beef mixture. Repeat the layering process 4 more times with the eggplant then the ground beef, and top with a final layer of eggplant. Bake for 15 minutes.

  • Whisk the milk and remaining 5 eggs in a bowl, pour over the hot musaka and bake until cooked through, about 15 minutes more. Cut into 12 pieces and serve on top of marinara sauce or Greek yogurt.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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