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moussaka

(1 rating)
mrdick1950 avatar
Recipe by
Marsha Gardner
@mrdick1950
Florala, AL

Anna a native Greek stayed with our family for a couple of weeks while ministering at our church. She prepared Moussaka for us. She also put several in the freezer along with other Greek goodies before she left.

(1 rating)
yield 12 serving(s)

Ingredients For moussaka

  • MEAT SAUCE
  • 2 Tbsp
    butter
  • 1 1/2 lb
    ground chuck or ground lamb
  • 1/2 tsp
    oregano, dried
  • 1/2 tsp
    cinnamon
  • dash
    freshly ground black pepper
  • 1 c
    onion, finely diced
  • 1 clove
    garlic, crushed
  • 1/2 tsp
    sweet basil, dried
  • 1 tsp
    kosher salt
  • 16 oz
    tomato sauce
  • BECHAMEL SAUCE
  • 2 Tbsp
    butter
  • 3 Tbsp
    all purpose flour
  • 1/2 tsp
    kosher salt
  • 2 c
    milk
  • 2 lg
    eggs
  • 1 c
    parmigiano-reggiano, grated
  • 2 Tbsp
    dry bread crumbs
  • EGGPLANT
  • 2
    eggplants
  • kosher salt for sprinkling
  • 1/2 c
    butter, melted

How To Make moussaka

  • 1
    MEAT SAUCE: In hot butter in 4 quart Dutch oven, saute` onion, chuck or lamb and garlic, stirring until brown, 10 minutes. Add herbs, spices and tomato sauce; bring to boil, stirring often. Reduce heat; simmer uncovered, 1/2 hour.
  • 2
    EGGPLANT: Halve unpared eggplant lengthwise; then slice across into 1/2 inch thick slices. Place in broiler pan; sprinkle lightly with salt. Brush lightly with melted butter. Broil 4 inches from heat, 4 minutes per side, or until golden.
  • 3
    BECHAMEL SAUCE: In a medium saucepan melt butter; remove from heat and stir in flour, salt and pepper. Add milk gradually. Bring to a boil, stirring until mixture is thickened. Remove from heat. In a small bowl, beat eggs with a wire whisk. Beat in some hot cream sauce to eggs; return mixture to saucepan. Mix well and set aside.
  • 4
    Preheat oven to 375-degrees.
  • 5
    ASSEMBLY: In the bottom of 9"x13" baking dish, layer 1/2 of the eggplant, overlapping slightly. Sprinkle with 3 tablespoons grated Parmesan.
  • 6
    Stir bread crumbs into meat sauce; spoon over eggplant in casserole, sprinkle with 3 tablespoons cheese. Layer rest of eggplant, overlapping as before. Pour cream sauce over all. Sprinkle top with remaining cheese.
  • 7
    Bake 35-40 minutes or until golden brown and top is set. If desired, brown top a little more under broiler for 1 minute; cool slightly to serve. Cut into squares.
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