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eggplants kosher salt grapeseed oil flour eggs yellow onions ground beef freshly ground black pepper milk yogurt
Viewed: 26 - Published at: 5 years agoIngredients
- 3 to 4 eggplants, peeled and cut into 1/4-inch-thick slices (about 60 pieces)
- 3 tablespoons kosher salt
- 5 cups plus 1 tablespoon grapeseed oil, plus more for brushing
- 2 cups all-purpose flour
- 10 large eggs
- 2 yellow onions, diced
- 2 pounds ground beef
- 2 tablespoons freshly ground black pepper
- 1 cup whole milk
- Marinara sauce, optional, for serving
- Greek yogurt, optional, for serving
Method
- Special equipment: a deep-fry thermometer; a 10 3/8-by-12 3/4-by-6-inch pan
- Mix the eggplant and 2 tablespoons of the salt in a large bowl.
- Arrange the eggplant in a perforated pan and put in the refrigerator to drain the moisture, about 20 minutes.
- Put 5 cups of the oil in a heavy-bottom pot and heat to 350 degrees F. Add the flour to a large bowl and dredge the eggplant in the flour; in a separate bowl, whisk 5 eggs until combined.
- Dip a few pieces of the floured eggplant in the eggs, shake off any excess and fry until golden brown, about 30 seconds.
- Transfer the eggplant to a baking sheet set with a cooling rack to drain.
- Repeat with the remaining eggplant.
- Heat a large skillet with the remaining 1 tablespoon oil over medium-high heat.
- Add the diced onions and saute until translucent, 2 to 3 minutes.
- Add the ground beef, black pepper and remaining 1 tablespoon salt and cook, stirring occasionally, until the ground beef is brown, 10 to 15 minutes.
- Preheat the oven to 350 degrees F. Brush a 10 3/8-by-12 3/4-by-6-inch pan with oil.
- Cover the bottom of the pan with a layer of fried eggplant and top with some of the ground beef mixture.
- Repeat the layering process 4 more times with the eggplant then the ground beef, and top with a final layer of eggplant.
- Bake for 15 minutes.
- Whisk the milk and remaining 5 eggs in a bowl, pour over the hot musaka and bake until cooked through, about 15 minutes more.
- Cut into 12 pieces and serve on top of marinara sauce or Greek yogurt.
