Moussaka is often called Greek lasagna but it is so much better than that. It is a ground meat, preferably lamb, and eggplant dish with a rich Bechamel topping that is one of my favorite meals. My version of moussaka that I built when I couldn't find the one I had used forever. My old recipe was how I think my mother made it. When I looked for a similar recipe I found many alternatives that had methods and ingredients that seemed like they would be better than what I recalled from my old recipe.
One thing I like to do is prepare the base ingredients ahead of time then make the Bechamel sauce and bake the dish another night. In that way you can break up this recipe into two nights rather than doing a marathon cooks session. This is partly because I am a very sloppy and slow cook. I am sure others can prepare this dish in half or even a quarter of the time it takes me.
Also, this recipe is for a large amount of this because it thom@pantazi.com,es as much effort and I know me and my family love it, I want to be able to share it. I even have coworkers who beg for it.
Peel eggplant and slice lengthwise 1/4 inch thick.
Sprinkle salt on eggplant and put the slices in a colander or on a plate in the sink for thirty minutes. This removes a lot of bitterness.
Peel potatoes and boil until a fork can pierce but not until soft.
Slice potatoes 1/4 inch think.
On a griddle or large pan heat some olive oil and brown the potato slices. Pat excess oil before putting them on a plate for later.
In frying pan with a little olive oil sauté onions a few minutes.
As onions begin to become translucent add garlic and continue for another minute or two. Don't brown the onions more then lightly.
Remove onion and garlic mixture and begin to brown meat.
It will take a few batches to fit the pan so try to divide the onion garlic mixture so you have some for each batch. While browning meat add onion garlic mixture.
When browned drain fat and put meat in a large pot.
Add tomatoes, spices and wine to meat.
Simmer for a few minutes until it thickens, you can add some water or more wine to allow it to simmer longer.
Rinse salted eggplant and pat dry. You will need to pat the slices as you begin to sauté them.
Dredge dry eggplant in egg wash sprinkle both sides with flour enough to lightly coat.
Heat olive oil on griddle or large pan and sauté eggplant on each side until browned. Place browned slices on paper towels or newsprint to absorb excess oil. An alternate method is to place the eggplant on a cookie sheet and broil it. Since I haven't tried this I am not sure how well it works but I imagine it would work well especially if you sprinkle a little olive oil on the eggplant.
Place potato slices on bottom of ceramic or glass baking pan.
Cover with a layer of meat sauce.
Add a layer of eggplant slices.
Add another layer of meat.
If you have room add another layer of eggplant and meat sauce.
Make sure you leave at least 1/2 to 3/4 inch for the bechamel sauce.
Bechamel Sauce
Use a double boiler or low heat for sauce.
In saucepan melt butter and slowly whisk in 4 tablespoons of flour.
Add a teaspoon of salt and of pepper.
While melting butter warm 3 cups of milk in microwave.
Add warmed milk to butter.
Add yogurt.
Beat eggs and stir into sauce.
Whisk in Parmesan cheese.
Crumble Feta cheese then add to sauce.
Make sure there are no clumps of cheese. Use whisk to break them up.
Continue heating until well blended and all cheese is melted.
Ladle sauce over top of baking pan contents until it reaches top.
Heat oven to 350 degrees.
Put baking pan(s), I needed two for this quantity, on cookie sheet or tray to catch anything that drips.
Bake for 45 minutes or until Bechamel sauce browns. You can also test it by poking it to see if it has set. It should be something like the firmness of flan.
Moussaka is often called Greek lasagna but it is so much better than that. It is a ground meat, preferably lamb, and eggplant dish with a rich Bechamel topping that is one of my favorite meals. My version of moussaka that I built when I couldn't find the one I had used forever. My old recipe was how I think my mother made it. When I looked for a similar recipe I found many alternatives that had methods and ingredients that seemed like they would be better than what I recalled from my old recipe.
One thing I like to do is prepare the base ingredients ahead of time then make the Bechamel sauce and bake the dish another night. In that way you can break up this recipe into two nights rather than doing a marathon cooks session. This is partly because I am a very sloppy and slow cook. I am sure others can prepare this dish in half or even a quarter of the time it takes me.
Also, this recipe is for a large amount of this because it thom@pantazi.com,es as much effort and I know me and my family love it, I want to be able to share it. I even have coworkers who beg for it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 241 | ||
Calories from Fat: 22 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 10.1mg | 3 % | |
Sodium 130.7mg | 5 % | |
Potassium 244.5mg | 6 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 45.9g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 241
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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