Moussaka is a dish that I have never helped make nor have I made it myself. It’s been on my list of recipes to try for a while, and I knew it was close to Pastitsio, so it shouldn’t be too difficult. When I got eggplant in my Italian themed veggie pack from Bountiful Baskets, I decided it was time to give it a try. Normally, you would need more than one eggplant, but I decided to make it as an eggplant and zucchini casserole since zucchini was on sale at the grocery store this week. I also wanted to use the mushrooms I got in my basket, so I incorporated them into the meat sauce. It turned out amazing, I’m very happy with the results! It’s somewhat lighter than Pastitsio, because it’s vegetables instead of pasta. Next time, I think I may come up with a mix of the eggplant, zucchini, and noodles.
If you would like to make this meatless, substitute another package of mushrooms, diced, or some diced zucchini and/or eggplant for the 1 lb of ground beef or lamb.
Moussaka
What you need:
Filling:
1 eggplant, cut lengthwise, 1/2 in width
3 zucchini, cut lengthwise , 1/2 in width
Salt
Olive oil
1/4 cup bread crumbs
1 lb ground beef or lamb (for meatless, use more mushrooms, or diced zucchini or eggplant)
1 8 oz package whole mushrooms, diced
1 medium onion
1 12 oz can tomato paste
1 tsp cinnamon
1/4 tsp nutmeg
Grated Kefalotiri, Parmesan, or Romano cheese
Cream sauce (krema):
2-1/2 cups milk
2 eggs
1/4 cup flour
1/4 cup butter
Salt and pepper to taste
How to make it:
Preheat oven to 375 F.
Sprinkle eggplant slices with salt and set on paper towels for 15-20 minutes to let them drain. Pat tops with a paper towel. Heat olive oil in a large skillet and brown eggplant and zucchini slices. Drain on paper towels and set aside.
Meanwhile, in a skillet, brown onion and ground beef or lamb. Add mushrooms, tomato paste, and seasonings. Cook for 5 – 10 minutes.
Meanwhile, make cream sauce. Melt 1/4 cup butter and pour in 1/4 cup flour; brown slowly. Beat 2 eggs with 2-1/2 cups milk, salt, and pepper, and pour into butter and flour mixture very slowly; mix well. Cook over low heat until it thickens.
To assemble, grease a 9 x 13 pan. Sprinkle bread crumbs to cover the bottom of the pan. Lay out eggplant in a single layer. Spread half of the meat sauce over the eggplant and sprinkle with grated cheese. Lay out zucchini in a single layer. Spread the remaining meat sauce over the zucchini. Pour cream sauce evenly on top.
Bake in preheated oven for 45 – 50 minutes, or until golden brown.
Freezes best unbaked, thawed for 1/2 hour, then baked as above.
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