Moussaka

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Moussaka
If Greece had a national dish, this would be it. We believe moussaka is served in every restaurant in Greece, and once you have tasted it you will see why it is so popular. Naturally, every recipe is different, and every cook has a special way of preparing it. Some versions include potatoes or squash, but our recipe is for what we think of as the "classic" eggplant moussaka. Traditionally the eggplant is fried in olive oil before being assembled with the other ingredients, and anyone who has ever fried eggplant will marvel at the amount of oil it soaks up. Our method involves less work and considerably less oil, resulting in a lighter, more healthy dish.
Servings
Ingredients
  • 2 Tbs olive oil
  • 1 1/2 lbs ground lamb or beef 750 g
  • 1/2 cup chopped onion 125 ml
  • 1/2 cup white wine or water 125 ml
  • 3 Tbs tomato paste 45 ml
  • 2 Tbs chopped parsley 30 ml
  • Salt and freshly ground black pepper to taste
  • 3 lbs eggplant 1.5 Kg, aubergine
  • 4 to 6 Tbs olive oil 60 to 90 ml
  • 1 recipe Béchamel sauce see below
  • 1 cup bread crumbs 250 ml
  • 1/2 cup grated Parmesan cheese 125 ml
  • 3 Tbs melted butter 45 ml
Servings
Ingredients
  • 2 Tbs olive oil
  • 1 1/2 lbs ground lamb or beef 750 g
  • 1/2 cup chopped onion 125 ml
  • 1/2 cup white wine or water 125 ml
  • 3 Tbs tomato paste 45 ml
  • 2 Tbs chopped parsley 30 ml
  • Salt and freshly ground black pepper to taste
  • 3 lbs eggplant 1.5 Kg, aubergine
  • 4 to 6 Tbs olive oil 60 to 90 ml
  • 1 recipe Béchamel sauce see below
  • 1 cup bread crumbs 250 ml
  • 1/2 cup grated Parmesan cheese 125 ml
  • 3 Tbs melted butter 45 ml
Instructions
  1. Heat the 2 tablespoons of olive oil in a large skillet over moderate heat.
  2. Add the chopped meat and onion and brown, stirring frequently to crumble the meat.
  3. Add the wine or water, tomato paste, parsley, salt, and pepper, and bring to a boil.
  4. Reduce the heat to low and simmer covered for 30 minutes, until most of the liquid has been reduced.
  5. Meanwhile, cut the eggplant into slices 1/2 inch (1 cm) thick and arrange on baking sheets.
  6. Brush both sides with olive oil and bake in a preheated 350F (180C) oven for 25 to 30 minutes, until the eggplant is tender.
  7. Arrange half the eggplant slices in the bottom of a medium-sized baking dish.
  8. Sprinkle with half the bread crumbs.
  9. Spread the meat mixture over the eggplant, followed by half the Parmesan.
  10. Add another layer of eggplant, followed by the béchamel. Sprinkle the remaining Parmesan and bread crumbs on top, and drizzle with the melted butter.
  11. Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until the top is lightly browned.
  12. Serves 6 to 8.