Susie Fishbein's Moussaka Recipe (Meat)

Moussaka. Credit: Mark Walrave / EyeEm / Getty Images
    90 mins

Traditional Greek Moussaka is off limits in the kosher kitchen, as the recipe combines beef and eggplant with a cheese and a rich, milk and butter-based bechamel. But with creative use of non-dairy substitutes like soy milk, cookbook author Susie Fishbein devised this kosher take on the company-friendly casserole.

Giora Shimoni is a fan of serving Fishbein's kosher Moussaka for special occasions, and says that though "it requires a few more ingredients and a bit more effort," it's worth it, because "your guests will remember dining with you in your home." 

Recipe reprinted with permission from Kosher by Design: Entertains by Susie Fishbein (Mesorah Publications).

Edited by Miri Rotkovitz

What You'll Need

  • 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

How to Make It

1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9-by-9 inch square baking pan with non-stick cooking spray. Set aside.

2. 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.

3. 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.

4. 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.

5. 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.

6. Pour over the meat. Arrange the tomato slices over the top. Sprinkle with bread crumbs.

7. Cover loosely with foil and bake 1 hour. Uncover and cook for 10 minutes longer until golden brown and bubbling around the edges.