Recipe courtesy of Intermezzo Pizzeria

Eggplant Musaka

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 45 min (includes draining time)
  • Active: 1 hr 25 min
  • Yield: 12 servings
Share This Recipe

Ingredients

Directions

Special equipment:
a deep-fry thermometer; a 10 3/8-by-12 3/4-by-6-inch pan
  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 350 degrees F. Brush a 10 3/8-by-12 3/4-by-6-inch pan with oil. 
  5. 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.
  6. 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.
29m Easy 94%
CLASS
28m Easy 98%
CLASS
17m Easy 98%
CLASS
25m Easy 100%
CLASS
37m Easy 100%
CLASS
19m Intermediate 99%
CLASS
Pamela Salzman

Eggplant "Meatballs"

14m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages