I fell in love with Moussaka a few years ago. A casserole without Noodles and moist and Cheesy good like Lasagna, yeah!!! As a bonus to all that vegetables that the whole family will eat. This recipe is definetly a winter dish though. It is a carbohydrate overload but needs to be pushed to the top of family meals along side mac and cheese, Lasagna, Spaghetti and Enchiladas. It is that good!!!
This is my version of a Greek Moussaka and even though there are few steps your family will not be disappointed.
I add potatoes to this dish. It makes for a good dish to use left over potatoes.
I also bake my eggplant into bread coated chips as other recipes have you add bread crumbs after frying the eggplant. I just do not want added grease in my dish so I bake chips to make it taste better and make assembly easier. My family loves the eggplant chips and if I do not watch my tray they will sneak and eat them all. So what out!!!
The meat sauce is a wonderfully smooth taste and different than what we usually eat in meals but the combination is so good that I believe the meat sauce would make fantastic sloppy joe’s or a great game day hoagie.
Mediterranean food is a going fad as it can be vegan, vegetarian, or meat loving Omnivorous. I think there is something to be said for using fresh vegetables in your cooking, what ever the nationality of the food is. Greek food always has that fresh spice and vegetable element that makes you think of spring days and wind through fields and trees. Sometimes you can even taste the ocean and sunshine that only you can experience from a visit to the Italian Coast. Moussaka is a mix of the comfort and memory of spring.
Hope you enjoy and please send feed back…
- For egg plant:
- 1 large Egg Plant, Peeled
- 1 cup Panko
- 2 egg whites
- For Meat:
- 1 lb ground beef or lamb
- 1 Large Onion, chopped small
- 1 clove garlic, minced
- 1 cup fresh tomato, chopped
- 1 8oz can tomato sauce
- 1 tsp sugar
- 1 cup red wine
- salt and pepper, to taste
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp Italian seasoning
- 1 Tbsp. Parsley
- Bechamel Sauce:
- 3 cups milk
- ½ cup butter, melted
- 6 Tbsp Flour
- 2 Egg Yolks
- 1½ cup Parmesan
- salt & white pepper, to taste
- ¼ tsp Nutmeg
- 1 to 2 large potatoes, peeled, cooked and mashed.
- 1 cup shredded Mozzarella cheese
- Peel Egg plant. Slice ½ inch slices and law flat on a cookie sheet. Salt them and let them sit for 30 minutes.
- With paper towels dry each slice. Heat oven to 400 degrees. Coat a cookie sheet with cooking spray. Dip each slice into the egg whites and then the bread crumbs. Lay each slice on the cookie sheet and bake in the oven for 5 to 7 minutes for each side.
- *** Family likes these just as they are so you may not want them to know they exist***
- In a large frying pan, add ground meat, onions and garlic and cook till meat is no longer pink and onions are translucent. Add tomatoes, tomato sauce, sugar, wine, and spices. Simmer for 25 to 30 minutes.
- In the mean while... In a large sauce pan, melt butter then add the flour to make a roux. This roux is a white roux so do not let it get dark. It should be a paste like consistancy when you whisk the milk in slowly (best if milk is room temperature or has previously been warmed). Keep whisking to prevent lumping and to assure that heat is spread evenly over the developing sauce. Once sauce thickens then remove it off the stove and add egg yolks, salt & pepper,the nutmeg and Parmesan.
- Prepare Mash potatoes.
- Assemble the Moussaka:
- You will need a 9X13 casserole dish. Grease sides and bottom.
- Layer Mashed Potatoes Pressed into the bottom of the dish
- Next layer the egg plant on top of the potatoes.
- Layer meat sauce on top of the egg plant/potato layer
- Add the shredded mozzarella
- Add the Bechamel Sauce
- Bake at 350 degrees for 50 to 60 minutes or until top is Brown.