Ready in 45 minutes
Try this Greek Style Moussaka recipe, or contribute your own. "Greek" and "Lamb" are two of the tags cooks chose for Greek Style Moussaka.
"Great recipe. I also did the salt/drain routine as outlined by sgrishka and would reiterate the need to watch the amount of oil used in the browning process, I actually used olive oil PAM. I didn't coat the eggplant prior to frying but will probably do it next time toe help bring out the character of the eggplant in the dish.
Also, I've never seen an 11x16 dish but my entire recipe fit in a 9x13x2 dish perfectly."
Top-ranked recipe named "Greek Style Moussaka"
Peel the eggplants and cut them into slices about 1/2 inch thick. Brown the slices quickly in 1/4 cup of the oil. Set aside. Heat the remaining oil in the same skillet and cook the onions until they are brown. Add the ground meat and cook 10 minutes. Pour off excess fat. Combine the tomato paste with the wine, parsley, cinnamon, salt and peper. Stir this mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed. Remove the mixture from the fire. Preheat the oven to 375F. Make a white sauce by melting the butter and blending in the flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly. When the mixture is thickened and smooth, remove it from the heat. Cook slightly and stir in the beaten eggs, nutmeg and ricotta. Grease an 11x16-inch pan and sprinkle the bottom lightly with crumbs. Arrange alternate layers of the eggplant and the meat sauce in the pan, sprinkling each layer with Parmesan and crumbs. Pour the ricotta sauce over the top and bake 1 hour, or until top is golden. Remove from the oven and cool 20 to 30 minutes before serving. Cut into squares and serve. The flavors in this dish really improve if you make it a day ahead.
kathyegignac 6 months agoWow! I followed the recipe exactly as described with the exception of the meat (I used ground chicken) and it was delicious!! It's rich and creamy. Will definitely make this again.
sgreffmn 7 months ago
Heatherferg 11 month agoHave made this twice now and enjoyed it even more this time. I served it with a Greek salad. Next time I may use oregano instead of the parsley.
AntarcticCat 1 year agoThis was excellent. For some reason I had way too much of the ricotta and egg layer and only half would fit in the glass 9X13 pan I was using.
Yatzabella 1 year agoLOVED IT! Its always happily received and often requested. I just use more eggplant but we are all eggplant fans. Just lightly spray the pan with olive oil as eggplant will soak it up fast. Although I do increase the quantities of the meat sauce ingredients (wine, paste, parsley & cinnamon). Leftovers are just as yummy too.
johnburke1 1 year agoWe used ground beef and had no troubles at all. Delicious and filling recipe that will make you feel like a true chef! Team up with someone and have him or her make the sauce on the side.
kcuedek 1 year agoQuite tasty. Must make an additional crisp side cause the main dish has one texture, mush. I still enjoyed the flavors. Also, use fresh parm.
Ilimab 2 years agoCame out great. Leftovers were even better.
jennymaryt 2 years agoTasty and straight-forward. This is the best moussaka i've made, and the kids just loved it!
soundlady 2 years agoTurned out beautifully and very tasty with a few substitutions..turkey and added mushrooms. I would suggest making the white sauce first, then continue with the aeggplant, etc