Casseroles > Greece > Moussaka >
Moussaka
Eggplant & Meat Casserole
2 large eggplants
6 large potatoes
Oil for frying
Cut the eggplant into thin slices; sprinkle with salt and drain. Peel and cut the potatoes into thin slices; soak in a bowl of cold, salted water. Heat oil in a skillet; cook the eggplant on one side, and turn to cook the other side. Brown evenly. Remove from skillet and drain on paper towels. Add more oil to skillet (if necessary). Drain the potato slices; cook until tender. Drain cooked potatoes on paper towels. To finish the casserole, select Béchamel Sauce or Meat Sauce below.
Béchamel Sauce for Moussaka:
2 TBS butter
2 TBS flour
1/2 C milk
Salt & black pepper to taste
1/2 tsp. nutmeg
Parmesan cheese, grated
Béchamel Sauce: In a bowl, make a roux with the butter and flour using a whisk. Add nutmeg, salt and black pepper. Add milk; whisk constantly until the sauce thickens. In a large baking dish, assemble the potatoes and eggplant in layers. Pour sauce over the casserole, and sprinkle with grated cheese. Bake at 350-degrees F for twenty minutes, or until the top crust is brown.
1/4 C olive oil
1 LB ground beef (or lamb)
1 onion, chopped
4 cloves garlic, minced
2 C canned tomatoes
Meat Sauce: Mix all ingredients in a pan; simmer on low heat until meat is fully cooked. In a large baking dish, assemble the potatoes and eggplant in layers, adding a portion of the meat sauce in between. Repeat until meat sauce, eggplant and potatoes are all evenly layered. Bake at 350-degrees F for twenty minutes, or until casserole is heated through.
*Moussaka image (C) Robert Kindermann (2006). Used under the Creative Commons Attribution-Share Alike 2.5 Generic license, a freely licensed media file repository.
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