GREEK MOUSSAKA
Steps:
- To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. 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.
- Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.
- Preheat the oven to 350 degrees F.
- Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.
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Davian Camacho
[email protected]This is the best moussaka recipe I've ever tried.
Katelyn Kugler
[email protected]I'll definitely be making this again.
Reggie G
[email protected]Delicious!
Md forhad Hisn
[email protected]This recipe was easy to follow and the moussaka turned out great! It was a hit with my family and friends.
Chapter gamer
[email protected]The moussaka was a bit dry. I think I should have added more sauce.
Salierose Lumbay
[email protected]This recipe was a bit too bland for my taste. I added some extra herbs and spices, and it turned out much better.
Hope Durham
[email protected]I love moussaka, and this recipe is one of the best I've tried. The instructions were clear and easy to follow, and the end result was a delicious and authentic-tasting dish.
Partho Das
[email protected]This moussaka recipe is a keeper! The eggplant was perfectly cooked, and the sauce was flavorful and creamy. I will definitely be making this again.
Mdyasin Mdyasin
[email protected]I've never made moussaka before, but this recipe made it easy. It was a bit time-consuming, but it was definitely worth it. The end result was a delicious and hearty dish that my whole family loved.
Chawoya Phawoya
[email protected]Moussaka is one of my favorite Greek dishes, and this recipe did not disappoint! The flavors were spot-on, and the dish was perfectly cooked. I especially loved the creamy béchamel sauce.