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This is an easy and interesting dish to prepare, plus it is delicious! Its combination of spices lends itself well to wild game, but any type of ground meat would probably do. I have consistently failed to buy enough eggplant to make this properly, but it works out well enough. Some day I will look at the eggplants in the grocery and tell myself I need more, not less. Another addition you might consider is a layer of thinly sliced sauteed potatoes on the bottom of the baking dish. I think you would want to have a baking dish with very high sides.

Cut 3 eggplant lengthwise into 1/2-inch slices. Score the skin with a knife. Sprinkle each slice with salt and let drain onto paper towels for thirty minutes. Note: I had one very large eggplant — it wasn’t enough as you will see below.

In 1 Tbsp. butter, saute 1-lb. ground meat (moose or elk are great!), 2 chopped onions, and 1 minced garlic clove.

Once the meat is browned, sprinkle with salt and pepper, then stir in 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/2 tsp. herbs de Provence or herbs fines, and 2 Tbsp. dried parsley. Add 8-oz. tomato sauce and 1/2 cup red wine (or beef broth). Simmer for 20 minutes. Let cool. Stir in one beaten egg.

Pat eggplant slices with paper towel to remove moisture and fry slices in olive oil until mostly cooked through.

Make a white sauce by melting 1/2 cup butter in a large saucepan over medium heat and stirring in 6 Tbsp. flour. Continue stirring until flour-butter mixture bubbles for awhile. Stir in 4 cups milk. Keep stirring frequently over medium heat until it’s thick and bubbly. Add salt and white pepper to taste. Remove from heat. When ready to assemble, place one layer of eggplant in the bottom of a 9×13″ baking dish. Cover the eggplant with all of the meat mixture. Sprinkle meat mixture with 1/2 cup grated or shredded Parmesan cheese. Cover that layer with remaining eggplant slices. Sprinkle with 1/2 cup Parmesan cheese.

Gently pour white sauce over the entire dish and sprinkle with 1/2 cup Parmesan. Bake at 350 degrees for one hour. Yummy!

I wish I was a better photographer for this surely is a wonderful dish.

Moussaka Recipe

3 eggplants, sliced lengthwise 1/2″, score the skin

Salt

1 Tbsp. butter

1-lb. ground meat (moose or elk or beef or . . .)

Salt & pepper to taste

2 onions, chopped

1 clove garlic, minced

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. herbs de Provence or herbs fines

2 Tbsp. dried parsley

8-oz. tomato sauce

1/2 cup red wine (or substitute beef broth)

1 egg, beaten

Olive oil

1/2 cup butter

6 Tbsp. flour

4 cups milk

Salt & white pepper

1-1/2 cups grated or shredded Parmesan cheese

Directions

1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture.
2. In a skillet over medium heat, melt the butter and add the ground meat, salt and pepper to taste, onions, and garlic. After the meat is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
3. Pat eggplant slices with paper towel to remove moisture and fry slices in olive oil until mostly cooked through.
4. Melt the 1/2 cup butter in a large saucepan over medium heat. Stir in flour until smooth. Lower heat; gradually pour in the milk, stirring frequently until it thickens. Season with salt, and white pepper.
5. Arrange a layer of eggplant in a greased 9×13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the white sauce over the top, and sprinkle with the remaining cheese.
6. Bake for 1 hour at 350 degrees F.