Classic Moussaka

Classic Moussaka combines beef and lamb with potatoes and eggplant with a spiced tomato sauce, Bechamel and kefalotyri cheese.
Classic Moussaka

Classic Moussaka

By Sue Lau | Palatable Pastime

Classic Moussaka is my recipe of the day with the blogging group Improv Cooking Challenge. We post recipes once per  month combining two different ingredients.

August is all  about eggplant and tomatoes. So I am  sharing  my recipe for classic Greek  moussaka with you. It is one of my favorite comfort  foods. I love love j’adore moussaka.

Classic Moussaka

But hey, I am not going to plant my keister in the  wind and wax bull about how easy this is to make. It’s a pain in the butt.
BUT. It is so very very good.
So I don’t  make this very often. I save it for those days when I have lots of time and am really in the mood to cook. It’s a great time to play your favorite music and sip wine in the kitchen.
I  like serving this with Greek  salad. You can mix up the dressing ahead of time to cut down  on work.
Even a bagged salad with a few delish add-ins will not  raise  an eyebrow. Remember. You  just made moussaka and your family now  knows you are a cooking god. Enjoy.

 

Improv Cooking Challenge

Improv Cooking Challenge: August 2021

Eggplant and Tomatoes

Classic Moussaka

Classic Moussaka

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Classic Moussaka

Classic Moussaka

Sue Lau
Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Main Dish
Cuisine Greek, Mediterranean
Servings 12

Ingredients
  

Meat Sauce:

  • 2 cups chopped onion
  • 1 tablespoon chopped garlic
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 pound ground lamb
  • 1-1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cinnamon
  • 1/2 cup dry red wine
  • 15 ounces tomato sauce
  • 1/2 cup water
  • 2 tablespoons tomato paste

Vegetables:

  • 1 pound russet potatoes (peeled and sliced)
  • 1 large purple eggplant (peeled and sliced) (about 1.5 pounds)
  • olive oil (as needed)

Bechamel Sauce:

  • 1/2 cup butter
  • 10 tablespoons flour
  • 3 cups milk
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon ground cinnamon
  • 3/4 cup grated kefalotyri cheese (can sub Romano cheese)
  • salt and black pepper (to taste)
  • 2 eggs (lightly beaten)

Instructions
 

Preheat oven to 350F. Spray a large oblong casserole dish or lasagna pan with nonstick spray and set aside.

    Meat Sauce:

    • Brown meats with onion and garlic in the olive oil in a Dutch oven or other deep pan.
    • Drain off fat,
    • Stir in the salt, pepper, oregano, cinnamon, and wine.
    • Let wine evaporate off.
    • Add tomato sauce, water and tomato paste; cover and simmer fifteen minutes.

    Vegetables:

    • Boil sliced potatoes in salted water for 5 minutes, then drain.
    • Saute eggplant slices in a little olive oil until browned; remove from heat and set aside.

    Bechamel:

    • Melt the butter in a skillet and whisk in the flour.
    • Cook and stir for a couple of minutes, then add the milk all at once.
    • Season with salt and pepper to your tastes.
    • Bring to a boil, stirring constantly and boil one minute to thicken; remove from heat.
    • Stir in the spices, and 1/4 cup of the cheese.
    • Whisk the eggs in a bowl, and quickly stir in a small ladle of Bechamel into the eggs to temper.
    • Then add all the egg mixture back to the pan of Bechamel and whisk it in.

    Assembly:

    • Layer the potatoes in the bottom of the baking dish.
    • Top the potatoes with half the eggplant and 1/4 cup cheese.
    • Cover this layer of eggplant with half the meat sauce.
    • Add the remaining eggplant and cheese.
    • Top that with the rest of the meat sauce.
    • Spread the Bechamel sauce over all.
    • Bake, uncovered in the preheated oven for 55-60 minutes.
    • Let rest fifteen minutes, then slice and serve.

    Notes

    From the kitchen of palatablepastime.com
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    Classic Moussaka

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