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Eggplant (Moussaka)

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Ingredients

  • 1 eggplant
  • 1 pound ground beef
  • 1 pound large onion
  • 1/2 teaspoon allspice
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 can 6 oz. tomato paste
  • 1 can jar (1lb.8oz) tomato and basil sauce
  • 3 can tbls of pine nuts (brown in butter)

Preparation

Baking Directions:

Slice the eggplant (1/2 inch thick, do not peel).

Sprinkle with salt and let drain in a colander for about 1 hour, then pat dry with paper towel.

Fry the eggplant in olive oil and pat dry with paper towel.

Fry the onion until it's a pale golden color.

Add the ground beef, allspice, dill, parsley, garlic powder, salt, pepper and simmer for about 15 minutes or until the meat is thoroughly cooked.

Add the tomato paste and the tomato basil sauce and simmer for about 15 more minutes.

Spread the meat sauce mixture in 9" x 13" pan and place sliced eggplant on top of meat sauce.

Sprinkle with pine nuts and bake at 375 degrees until golden brown, about 20 minutes.

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