Recipe courtesy of Intermezzo Pizzeria

Eggplant Musaka

  • Level: Easy
  • Total: 1 hr 45 min (includes draining time)
  • Active: 1 hr 25 min
  • Yield: 12 servings
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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
  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.