Moussaka is a Greek dish, but also made and served all over the Mediterranean world. I have combined 3 different recipes to come up with this recipe. There are many variations to this dish. If you don’t like this combination, then simply google “Moussaka” and you will get many variations of the recipe and many videos showing you exactly how it is made.
I have taken pictures of the steps so you can see how to make it. We are having it for lunch today…I will let you know how it was received by my company :).
This is my first time cooking with eggplant, but I grew it in my garden, so I had to find a recipe :). To me, it smells a little bit like cucumber.
After slicing 3 small eggplants (about 2/3 inch slices), I laid them on paper towels. Then I sprinkled each slice with salt and let them sit for about 1/2 hr while I continued in the preparation of the dish. This is to “sweat” the eggplant (pull out some of the juice) before cooking.
While your eggplant is “sweating” , you can prepare the white sauce:
**In a saucepan, over medium heat, mix together:
– 6 TBLS Butter
– 6 TBLS Flour
Whisk the butter and flour until well blended. Then slowly add:
– 3 cups milk
Gently bring to a boil, stirring, and simmer for a couple of minutes. Whisk a cup of this mixture into:
– 3 eggs, well beaten
Whisk the egg mixture back into the white sauce and continue to simmer, whisking/stirring until thick. DO NOT BOIL!! Add:
– ~ 1/4 tsp. ground nutmeg
– dash Hot sauce (of your choosing)
To the white sauce, add:
– 1 cup mozarella cheese (shredded)
– 1 cup Parmesan cheese (shredded)
Stir until melted…set aside to cool. (This can be made ahead of time and refrigerated until ready to use).
to make your Red Sauce you can use tomato sauce or spaghetti sauce, but you will need 8 oz. of it.
To the tomato/spaghetti sauce, add:
– 1/2 tsp. cinnamon
– 1 tsp. dried, crushed oregano
– 1 TBLS parsley
– 2 TBLS sugar
– a bit of salt and pepper
Simmer gently until warmed. This can be made ahead of time and refrigerated until ready to use.
– 1 lb. hamburger OR 1 lb. lamb (ground
– 1 large onion, chopped
– 3 cloves garlic, pressed and chopped
– 2 TBLS ground Cumin
– 1 tsp. crushed Oregano
– cracked or ground pepper (to taste)
Brown meat well in frying pan, add onion, cumin, chopped garlic, oregano and pepper. Saute until onion is tender.
After the eggplant have sweat for ~ 1/2 hr….pat dry with paper towels and shake them in a bag of flour and ground black pepper. Brown the eggplant in the frypan in a very small amount of olive oil. Eggplant will absorb the oil, so be careful not to use too much!
Assembling the Moussaka:
In a 9×13 casserole dish Layer the following:
– Fried Eggplant (you can trim to fit, or just overlap)
– 1/2 meat mixture
– 1/2 White sauce mixture
– All of the red sauce mixture
– Repeat with Eggplant, meat and White sauce.
You can garnish with a little red pepper or paparika and some more coursely shredded parmesan cheese (if you choose)
Cover and bake at 350 degrees for an hour, uncover and bake until browned on top.
Serve Moussaka with a green salad, black olives, a good bread and a bottle of light red wine.
Then don’t forget to….