1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

Susie Fishbein's Moussaka Recipe (Meat)

User Rating 5 Star Rating (1 Review)


Kosher by Design Entertains

Kosher by Design Entertains

Photo courtesy of Artscroll.com
Sometimes, for a special occasion, it is worthwhile to invest in a dish. This Moussaka, from Susie Fishbein's Kosher by Design: Entertains cookbook, is one of those dishes. The recipe requires a few more ingredients and a bit more effort, but your guests will remember dining with you in your home.


  • 1 large eggplant (about 1 1/2 pounds), peeled or unpeeled, cut into 1/2-inch round slices
  • salt
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 pound ground beef
  • 2 tablespoons tomato paste
  • 3 tablespoons red wine
  • 1 (15-ounce) can tomato sauce
  • 2 tablespoons fresh chopped parsley
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon garlic powder
  • freshly ground black pepper
  • 3 tablespoons margarine
  • 2 tablespoons all-purpose or Wondra flour
  • 2 cups soy milk
  • 3 large eggs, whisked
  • 2 beefsteak tomatoes, evenly cut into 1/2-inch slices
  • 1/8 cup bread crumbs


1. Preheat the oven to 350 degrees Fahrenheit.
2. Spray a 9-by-9 inch square baking pan with non-stick cooking spray. Set aside.
3. Place the eggplant slices on a piece of paper towel. Sprinkle with salt. Top with a piece of paper towel. Place a pan or other weight on top. Leave for 20 minutes. This salting will draw out the bitterness of the eggplant and the salt will be drawn out with it.
4. Meanwhile, heat the olive oil in a large skillet. Add the chopped onion. Saute for 4-5 minutes until beginning to soften. Add the ground beef, breaking it up with a fork. Saute for 15 minutes. Add the tomato paste, wine, tomato sauce, parsley, oregano, cinnamon, and garlic powder. Simmer for 15 minutes, until the mixture is almost dry. Season with salt and pepper.
5. Lay half of the eggplant slices in the bottom of the prepared pan. Pour the meat mixture over the eggplant. Top with remaining eggplant slices. Press down to compact.
6. In a small pot, over medium-low melt the margarine. Add the flour, whisking for 1 minute. Add in the soy milk, whisking until smooth. Simmer for 2 minutes, whisking constantly. Mix a small amount of the hot liquid into the eggs to temper them so they don't scramble. Add the egg mixture to the pot and bring to a low boil whisking constantly. As soon as you see small bubbles, remove custard from heat.
7. Pour over the meat. Arrange the tomato slices over the top. Sprinkle with bread crumbs.
8. Cover loosely with foil and bake 1 hour. Uncover and cook for 10 minutes longer until golden brown and bubbling around the edges.

YIELDS: 8 servings

SOURCE: Kosher by Design: Entertains, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.
User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member Pamken

Best moussaka I ever made - served it with other food on Rosh Hashanah - made 4 large pans for 20 people - you couldn't find a crumb if ytou were looking for it --- unbelieveable - thanks so so much

1 out of 1 people found this helpful.

©2014 About.com. All rights reserved.