This recipe serves 6-8

Eggplant dish - Musaka

2 each large eggplant
1 lbs ground beef (93% lean)
2 each garlic clove, minced
½ tsp chicken soup powder
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
1 each large egg
1 Tbsp flour
2 Tbsp water
oil (for frying)
3 oz tomato paste (½ of a small can) ???
¼ cup hot water
½ tsp salt
½ cup parsley, chopped
8 each garlic clove, slivered
¾ cup hot water

Preparation steps:
  1. Mix the beef with the minced garlic, chicken soup powder, salt and black pepper.
  2. Slice the eggplants into ½ inch pieces, keeping every pair of pieces connected in the edge.
  3. Fill each pair of eggplant pieces with the beef mix (about ½ inch layer of beef mix).
  4. In soup dish mix the egg with flour and water.
  5. Heat the oil in the pan. Dip each stuffed eggplant in the egg mixture. Fry in the pan about 3-4 minutes on each side. Set aside on a paper towel to absorb the excessive oil.
  6. Arrange in one layer in a baking dish.  
  7. Mix the tomato sauce with water and salt, and pour 1-2 tsp of mixture on each eggplant.
  8. Sprinkle the chopped parsley, and slivered garlic (about 4 garlic slivers per eggplant).
  9. Carefully pour the hot water into the baking dish.
  10. Bake covered at 350F for 45 minutes. Uncover and continue baking additional 10 minutes.
Picture of recipe

This is a Greek dish.

Take note!
  • The dish can be prepared up to a day ahead, and baked an hour before dinner.
  • The meat turned out no soft enough and not spicy enough. Important to add the 1/2 black pepper. Additional suggestions: fried onion, 1 Tbsp ketchup, 1 egg, 2 Tbsp bread crumbs.