Ingredients
-
2
-
-
1
-
2
-
2
-
1
-
1
-
1
-
1/2
-
-
3
-
1/2
-
1/2
-
2
-
1
Directions
Kittencal’s Greek Moussaka, Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for a dinner parties and always receive rave reviews! —the traditional Greek moussaka usually has about 1 teaspoon cinnamon added to the meat mixture, you might want to add it in my family prefers it without — you may also want to sweat the eggplant slices with a bit of salt sprinkled on for 1 hour before using, My favorite recipe! I do add cinnamon! My husband asks every week for this! Love love love this recipe! Best out there!, This was so delicious!!! I did add cinnamon to the meat mixture because I love the fusion of flavors when I do that! I also took one large potato and sliced it very thin lengthwise I then took the raw potato slices and tossed them in olive oil, salt, pepper, and garlic powder I then layered the potato slices over the first layer of eggplant This gave the final dish a little bit more density and it tasted spectacular! Thank you so much for this recipe I will definitely make this again; my husband loved it as well!
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Steps
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1
Done
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Grease a 9 X 9-Inch Baking Pan Although You Could Use a 13 X 9 Pan Using a Smaller Pan Will Result in a Thicker Casserole. |
|
2
Done
|
Peel the Eggplants Then Slice 1/4-Inch Thick (or a Little Thicker Won't Hurt). |
|
3
Done
|
Brush Cookie Sheet With Olive Oil. |
|
4
Done
|
Coat Each Side of Sliced Eggplant With Olive Oil Then Season Slices With Salt and Freshly Ground Pepper (use Seasoned Salt For This and Use as Much Pepper as Desired). |
|
5
Done
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Place the Eggplant Slices on Cookie Sheet; Broil Under the Broiler Until Brown; Turn and Broil the Other Side, Brushing With Oil If Needed; Repeat With All Eggplant Slices. |
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6
Done
|
in the Bottom of the Prepared Baking Dish Arrange Half of the Eggplant Slices. |
|
7
Done
|
in a Large Skillet, Combine Beef and Onions; Cook Stirring Until the Beef Is No Longer Pink and the Onions Are Soft; Drain Fat. |
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8
Done
|
Add in the Garlic, Tomato Sauce, Oregano, 1/2 Tsp Salt and Black Pepper to Taste; Pour Mixture Over Eggplant Slices. |
|
9
Done
|
Arrange the Remaining Eggplant Slices Over the Beef Mixture. |
|
10
Done
|
Prepare the Cheese Sauce: Melt the Butter in a Saucepan, Whisk in Flour, 1/2 Tsp Salt and Pepper to Taste; Gradually Stir in Half and Half or Milk, Cook and Stir Over Medium Heat Until Thick and Bubbly. |
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11
Done
|
in a Small Bowl, Beat Egg; Stir in Some of the Hot Sauce, Then Add Egg to Sauce Mixture, Mix Well; Add in Parmesan Cheese, and Stir Again. |
|
12
Done
|
Pour the Cheese Sauce Over Mixture in Baking Dish. |
|
13
Done
|
Bake in a Preheated 350 Degree F Oven For 45 Minutes. |
|
14
Done
|
Cut Into Squares. |
|
15
Done
|
Note: If Doubling This Recipe to Serve 8 It Is Best to Make Two Separate Casseroles Instead of One Larger One. |
