If you are craving a hearty and flavorful Mediterranean dish, Moussaka with Eggs is the perfect recipe to try. This delightful dish combines the rich tastes of eggplants, potatoes, and a savory meat sauce, all topped with a creamy egg mixture. It’s a fantastic option for a family dinner or a special gathering, and it’s surprisingly easy to prepare.
Tips to Make the Moussaka with Eggs Recipe:
1. Choose Fresh Ingredients: For the best flavor, use fresh eggplants, potatoes, and tomatoes. Fresh vegetables will enhance the taste and texture of your moussaka, making it more delicious and satisfying.
2. Cook the Meat Sauce Ahead: Prepare the meat sauce in advance to save time on the day you plan to make the moussaka. You can cook the ground meat, onions, garlic, and tomatoes, then let it simmer for rich flavors. This sauce can be stored in the fridge for up to 3 days.
3. Pre-Bake the Vegetables: Pre-bake the sliced eggplants and potatoes to remove excess moisture and prevent the moussaka from becoming watery. Lay them on a baking sheet, drizzle with olive oil, and bake until tender and slightly golden.
4. Whisk the Eggs Thoroughly: When making the egg topping, ensure the eggs are well-whisked with a bit of milk or cream. This will create a fluffy and smooth golden layer on top of the moussaka. Season with salt and pepper to taste.
5. Let it Rest: After baking, let the moussaka rest for about 15-20 minutes before serving. This allows the layers to set and makes it easier to slice and serve.
Enjoy your homemade Moussaka with Eggs, a comforting and flavorful dish that brings a taste of the Mediterranean to your table!
How to Make Moussaka with Eggs Recipe?
Moussaka with Eggs Recipe
Equipment
- 1 Baking dish For assembling the Moussaka
- 2 Large pans For frying eggplants and potatoes
- 1 Saucepan For the meat sauce
- 1 Mixing bowl For the béchamel sauce
Ingredients
- 2 Large Eggplants Sliced 1/4 inch thick
- 3 Medium Potatoes Sliced 1/4 inch thick
- 1/4 cup Olive oil For frying
- to taste Salt
- 500 g Ground beef
- 1 cup Tomato sauce
- 1 large Onion Finely chopped
- 2 cloves Garlic Minced
- 1 tsp Ground cinnamon
- 1 tsp Ground allspice
- to taste Salt and pepper
- 4 tbsp Butter
- 4 tbsp Flour
- 2 cups Milk Warm
- 2 Eggs Beaten
- to taste Salt and pepper
Instructions
- Sprinkle eggplant slices with salt and let them sit for 30 minutes to draw out bitterness. Rinse and pat dry.
- Heat olive oil in a large pan and fry eggplant slices until golden brown. Drain on paper towels.
- Fry potato slices until golden brown and set aside.
- In a saucepan, sauté chopped onions and minced garlic until soft.
- Add ground beef and cook until browned.
- Pour in tomato sauce, and add cinnamon, allspice, salt, and pepper. Simmer for 20 minutes.
- Preheat oven to 180°C (350°F).
- In a baking dish, layer half of the potatoes, followed by half of the eggplants, then all of the meat sauce. Repeat with remaining potatoes and eggplants.
- Melt butter in a saucepan over medium heat. Stir in flour and cook for 2 minutes.
- Gradually whisk in warm milk and cook until thickened and smooth.
- Remove from heat and slowly mix in beaten eggs. Season with salt and pepper.
- Pour béchamel sauce over the assembled Moussaka and spread evenly.
- Bake in preheated oven for 45 minutes or until golden brown on top.
- Allow to cool for a few minutes before serving.
