Moussaka

Greek Moussaka (mousaka) is without a doubt, Greece’s most popular, traditional dish! You’ll be hard pressed to find a taverna that doesn’t serve it or a household that doesn’t make it on special occasions!

Moussaka is a traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce. In other words, the ultimate comfort food.

The eggplants (aubergines) and potatoes are the foundation of a Greek Moussaka (Muscaca) and they serve two very different purposes. The sliced potatoes are the base for the dish, give it robustness and make it easy to cut and serve. On the other hand, the aubergines act like little sponges. They soak up the delicious tomato sauce and give the dish its incredible juiciness and creaminess.

FMM: This recipe was very good, but next time I would like to try adding potatoes that have been fried, similar to the eggplant, as a first layer instead of the bread crumbs. I have seen recipes that use this technique which I think would give it a better texture and stucture, as noted above. Slice the potatoes 3/8” thick, enough for laying on the bottom of the pan. You can fry in same large skillet as the eggplant or brush with olive oil and bake on a baking sheet in a 425°F oven for 15 minutes, turning half way through, until golden brown on both sides. Season with salt and set aside on lined tray to absorb oil.

1 large eggplant (enough for 2 layers)
olive oil for frying
1/3 cup bread crumbs, for bottom of pan [used fried russet potatoes to make the first layer instead of the breadcrumb and Parmesan cheese]
1/3 cup Parmesan cheese, for topping

Meat Mixture:
1 1/2 pound ground lamb or beef
1 medium onion, chopped
2 Tbsp. butter
1 15-ounce can tomato sauce
3/4 cup red wine or beef broth
1 Tbsp. parsley
salt and pepper
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2/3 cup Parmesan cheese
1/3 cup bread crumbs

Custard Sauce:
1/4 cup butter
1/4 cup flour
2 cups milk
salt
1/2 tsp. nutmeg
1 egg, beaten

Wash and slice eggplant into 1/2 inch thick slices. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides. You will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter. [Fry the potatoes in the same way as the eggplant and season with salt.]

To make the meat mixture: saute the lamb or beef and onions in the butter until lightly browned. Add the tomato sauce, red wine or beef broth, parsley, salt and pepper, and nutmeg. Cook until the liquid has been absorbed. Add the 2/3 cup of Parmesan cheese and 1/3 cup bread crumbs. Remove from heat and set aside.

Make the custard sauce by melting the butter in a saucepan; add the flour, salt and nutmeg and cook until bubbly. Add the milk and cook over medium heat until thickened. Remove from the heat and blend into the beaten eggs.

Preheat the oven to 375 degrees. Sprinkle a 13 x 9 inch baking pan with 1/3 cup breadcrumbs [use potatoes that have been fried instead]. Arrange a single layer of eggplant on top - use half of the eggplant. Cover with the meat mixture and another layer of eggplant. Pour the custard sauce over top and sprinkle with the remaining 1/3 cup of Parmesan cheese.

Bake in preheated 375 degree oven for 45 minutes until bubbling, the custard is set and the top is golden. Let cool 10 minutes before serving. Good accompaniments are plain yogurt, a green salad such as Greek Salad, toasted pita or crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.