Servings: 8
INGREDIENTS
- 1.5 pounds/2 medium eggplants, peeled and sliced into ¼-inch rounds
- 1 medium sweet potato, peeled and thinly sliced
- 1 cup fresh parsley, chopped
- 1 cup frying oil
Patties:
- 1 large onion, finely chopped
- 1.1 pounds/500 grams ground beef
- 1 large egg
- 1 cup parsley, chopped
- 1 tablespoon sweet paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon baharat spice mix, or a blend of cinnamon, allspice, and nutmeg
- ½ teaspoon ground black pepper
- ¾ cup breadcrumbs
Coating:
- 2 large eggs
- 1 tablespoon tomato paste
- ¼ cup water
- 1 cup/140 grams all-purpose flour
- 1 teaspoon salt
Sauce:
- ¼ cup olive oil
- 1 large onion, finely chopped
- 2 tablespoons sweet paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 tablespoons concentrated tomato paste
- 14 ounces/400 grams crushed tomatoes
- 1½ to 2½ cups water
INSTRUCTIONS
- Sprinkle the eggplant slices with salt and let them rest on a wire rack or in a colander for 20–30 minutes to draw out excess moisture. Pat dry with paper towels.
- Meanwhile, slice the sweet potato into thin rounds and set aside.
- In a large bowl, combine the ground beef, onion, egg, parsley, paprika, cumin, salt, baharat, black pepper, and breadcrumbs. Mix with your hands until fully combined and the mixture holds together.
- Take one eggplant slice and place a small patty of the meat mixture on top, pressing it into an even layer. Add a slice of sweet potato, then a little more meat mixture to help seal the top layer. Finish with another eggplant slice, pressing gently to form a compact stack.
- Repeat with the remaining ingredients.
- In one bowl, whisk the eggs with the tomato paste and water until smooth. In another bowl, combine the flour and salt. Dip each moussaka stack into the flour, shaking off excess, then into the egg mixture.
- In a large skillet, heat the oil over medium-high heat. Fry the stacks in batches, cooking for about 1 minute per side, or until golden brown. Transfer to a wire rack or paper towel-lined plate to drain.
- In a wide, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and sauté until golden and soft, about 5 minutes. Stir in the paprika, cumin, and salt, toasting the spices for about 30 seconds. Add the tomato paste and crushed tomatoes, stirring to combine. Pour in 1½ cups of water (add more if you prefer a thinner sauce) and bring to a gentle boil. Nestle the fried moussaka stacks into the sauce, making sure they’re partially submerged. Cover the pot, reduce the heat to low, and simmer for 40 minutes. Check occasionally to ensure the sauce doesn’t dry out, adding more water if needed.
- Carefully transfer the moussaka stacks to a serving platter. Spoon over some of the sauce and sprinkle generously with chopped parsley. Serve hot, either on its own or over rice or couscous.