MOUSSAKA - GREEK CASSEROLE

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Moussaka - Greek Casserole image

This is my mom's recipe :-D Ground lamb is my choice but it's ok to substitute ground beef. I don't like potatoes in my moussaka so I leave them out all together, and it cuts down on overall time I have to spend in the kitchen. You can add them to your dish if you'd like, THEY ARE OPTIONAL, so I included them here. ------------------------------------------------------------------------------------------------ Check out the Moussaka potato debate here in the Greek Forum: http://www.recipezaar.com/bb/viewtopic.zsp?t=219564

Provided by ThatSouthernBelle

Categories     Lamb/Sheep

Time 3h30m

Yield 12-14 serving(s)

Number Of Ingredients 25

1 lb russet potato (peeled, sliced 1/4 inch thick)
4 tablespoons olive oil
salt
black pepper
2/3 cup unsalted butter
1 cup all-purpose flour
6 cups milk, hot
coarse salt
black pepper
1/8 teaspoon nutmeg, freshly grated
6 whole eggs, beaten to mix
3 tablespoons olive oil, plus more for brushing eggplant
1 1/2 lbs lamb, ground
2 medium onions, chopped
3 garlic cloves, chopped
1/2 cup dry red wine
1/2 teaspoon cayenne pepper
2 teaspoons Greek oregano, dried
1 teaspoon cinnamon
56 ounces Italian-style tomatoes, chopped, drained
1 tablespoon tomato paste
1 pinch ground nutmeg
2 1/4 lbs baby eggplants, cut lengthwise into 1/4-inch thick slices
salt
black pepper

Steps:

  • Potatoes:.
  • Preheat oven to 375 degrees F.
  • Toss the potatoes with the olive oil in a large bowl.
  • Put them in a single layer on a baking sheet and season to taste.
  • Roast until soft and starting to brown, about 35 minutes.
  • Béchamel Sauce:.
  • In a medium saucepan melt the butter over medium heat.
  • Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color.
  • Gradually whisk in the hot milk.
  • Continue whisking for about 6 to 8 minutes until it thickens.
  • Season with salt, pepper and nutmeg.
  • Put the eggs in a large bowl.
  • Whisk the béchamel sauce into the eggs.
  • Continue whisking for a few minutes until the béchamel has cooled slightly (enough so that the eggs won't curdle).
  • Cover bowl with plastic wrap.
  • Make sure to place wrap directly on the surface of the sauce so a skin does not form.
  • Set aside.
  • Lamb:.
  • Heat oil in a large, heavy-bottomed pot over medium-high heat.
  • Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.
  • Add onion and garlic and sauté until tender, about 6 minutes.
  • Add wine, cayenne pepper, and oregano and cook 2 minutes.
  • Stir in cinnamon, tomatoes, tomato paste and nutmeg.
  • Reduce heat to medium.
  • Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
  • Season to taste with salt and pepper. Meanwhile, preheat the grill on medium-high heat.
  • Brush the eggplant slices with oil and season with salt and pepper.
  • Grill until cooked through and golden, about 2 minutes per side.
  • Set aside.
  • To Assemble:.
  • Preheat oven to 400 degrees F.
  • Coat a 14x10x2-inch glass baking dish with oil.
  • Arrange potatoes in bottom of dish.
  • Arrange half of eggplant slices over potatoes.
  • Pour half of lamb sauce over.
  • Arrange another layer of eggplant slices on top.
  • Pour remaining sauce over.
  • Pour béchamel sauce over moussaka, covering completely.
  • Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
  • Transfer baking dish to rack and let rest 20 minutes before slicing.

Nutrition Facts : Calories 501.6, Fat 31.3, SaturatedFat 13.6, Cholesterol 180, Sodium 427.1, Carbohydrate 36.5, Fiber 5.9, Sugar 9.4, Protein 19.5

Maijo Maijo
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This moussaka was amazing! It was the perfect combination of flavors and textures. I will definitely be making it again and again.


Oday Alarabiyat
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Meh.


Bwiho Gastone
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I'm not a huge fan of moussaka, but this recipe was pretty good. It was flavorful and the texture was nice.


Alleana Broughton
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This moussaka was a labor of love, but it was worth it. It was so flavorful and delicious. I will definitely be making it again.


Md Elias Hasan
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Yum!


Pradeep Niroshan
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I was a little disappointed with this recipe. The moussaka was bland and the texture was mushy.


Thirtha Mozumdar
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This moussaka was absolutely delicious! I loved the combination of flavors and textures. It was the perfect comfort food.


Sajjad Hussain
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Not bad.


Rashu Inzam
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This was my first time making moussaka and it was surprisingly easy. I was worried it would be too complicated, but the instructions were very clear.


Jess Benford
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I've made moussaka many times before, but this recipe is by far the best. The flavors are perfect and the dish is always a crowd-pleaser.


YABOIAIDEN Santos
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Meh.


Iris Castro
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The moussaka turned out great! The instructions were easy to follow and I didn't have any problems. It was a little time-consuming, but it was worth it.


Phillip Cherry
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This moussaka was a hit! It was flavorful, hearty, and comforting. I especially loved the crispy top layer. I would definitely make this again.