The term approximately was used for the baking/cooking time because all ovens are different. There are several variations for this dish, this one is just as good and alot easier to make.


  • 1lb ground beef
  • 1lrg onion, chopped
  • 1tbs finely chopped parsley
  • 1large eggplant
  • 1tsp salt
  • dash of pepper
  • 1tsp tomato paste
  • 1cup cold water
  • 2cups all purpose flour
  • Sauce for Mousaka
  • 1/2 stick butter
  • 1 pint milk
  • 3 large eggs
  • 1 tsp flour


Slice eggplant in 1/3" slices and soak in salt water for at least 1 hour. Brown meat and add salt, pepper and chopped onion. When meat is browned, add tomato pastewhich has been diluted completely with the water. add chopped parsley and cook until the water is absorbed. Remove eggplant from soak, drain coat both sides with flour and deep fry. Cover bottom of casserole dish with eggplant and then add ground meat mixture and top with rest of eggplant. Pour sauce over casserole and bake in oven on medium for approximately 18 to 22 minutes. (Sauce) Melt butter, add flour until well blended. Gradually add milk until smooth and thickened. Season with salt and pepper, remove from heat. Beat eggs well and gradually add to sauce.

Serves at least 6

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Submitted 6/13/05.
Source: Grecian Cuisne
Submitted By: Ray