Musaka
This eggplant dish is hearty and comforting. It can easily be made as a vegan or vegetarian option. There are many variations of this dish, such as using potatoes in place of the eggplant.
Servings: 6 yield(s)
Prep Time: 120 mins
Cook Time: 30 mins
Total Time: 150 mins
Ingredients
    Part 1
  • 3 eggplants (Peeled and sliced into 1/2 inch slices)
  • 1/4 cup salt
    • Part 2
  • 2 tbsp butter
  • 1 large onion, diced
  • 2 lb ground beef (may substitute with ground turkey, ground chicken, or use vegetarian or vegan option.)
  • 1 large tomato, diced
  • 3 tbsp parsley, chopped (Save 1 tbsp for garnish)
  • 1/4 cup white wine (any broth, stock, or water as a substitute.)
  • 5 tbsp bread crumbs (cracker crumbs work as well.)
  • 2 eggs, separated
  • 1 cup milk
  • 1 cup grated parmesan (any cheese you like)
Instructions
    Part 1
  1. Peel and slice eggplants in 1/2 inch slices. In a large bowl, toss eggplant slices with salt. Set aside for one hour. Rinse the eggplant thoroughly and pat dry.
    2. Part 2
  2. Melt 2 Tbsp butter in a large skillet on medium heat. Saute diced onions until tender and translucent. Add ground beef and saute until completely browned.
  3. Add tomato, parsley, white wine, salt, and pepper to the meat. Simmer the mixture until all the moisture has evaporated.
  4. Set the meat mixture aside and allow to cool. Mix frequently to help with cooling.
  5. Add oil to a large skillet with the heat on medium. Pan-fry slices of eggplant on both sides until golden brown. Drain on a paper towel to remove excess oil.
  6. Add lightly beaten egg whites and 3 Tbsp of bread crumbs to the cooled meat mixture and combine.
  7. Grease a large casserole dish. Sprinkle 2 Tbsp of bread crumbs to the bottom of the dish.
  8. Place an even layer of eggplant to cover the bottom of the dish.
  9. Pour half of the meat mixture on the layer of eggplant and smooth until even.
  10. Repeat steps 7 and 8 using the other half of the ground meat mixture.
  11. Add the last layer of eggplant on top to cover the meat mixture.
  12. Whisk egg yolks, milk, and grated cheese together in a bowl. Pour the egg mixture evenly over the casserole.
  13. Bake the casserole at 400 degrees for 30-45 min. Cheese should be melted and slightly golden. The casserole should be hot and bubbling.
  14. Remove the casserole from the heat and allow 10-15 min for it to set. Garnish with remaining parsley. Enjoy!