Eggplant Musaka

Name: Eggplant Musaka
Ingredients: 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

11 ingredients

16 steps

Ingredients

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

Directions

1

Special equipment: a deep-fry thermometer; a 10 3/8-by-12 3/4-by-6-inch pan
2

Mix the eggplant and 2 tablespoons of the salt in a large bowl.
3

Arrange the eggplant in a perforated pan and put in the refrigerator to drain the moisture, about 20 minutes.
4

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.
5

Dip a few pieces of the floured eggplant in the eggs, shake off any excess and fry until golden brown, about 30 seconds.
6

Transfer the eggplant to a baking sheet set with a cooling rack to drain.
7

Repeat with the remaining eggplant.
8

Heat a large skillet with the remaining 1 tablespoon oil over medium-high heat.
9

Add the diced onions and saute until translucent, 2 to 3 minutes.
10

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.
11

Preheat the oven to 350 degrees F. Brush a 10 3/8-by-12 3/4-by-6-inch pan with oil.
12

Cover the bottom of the pan with a layer of fried eggplant and top with some of the ground beef mixture.
13

Repeat the layering process 4 more times with the eggplant then the ground beef, and top with a final layer of eggplant.
14

Bake for 15 minutes.
15

Whisk the milk and remaining 5 eggs in a bowl, pour over the hot musaka and bake until cooked through, about 15 minutes more.
16

Cut into 12 pieces and serve on top of marinara sauce or Greek yogurt.