Fantastic Moussaka – A Greek Food Recipe – Greece’s National Dish

Moussaka – The King of Greek Cooking. I can’t think of a better way to use eggplant.

Moussaka. Whenever I hear that, I think of the line from  The Lion King*. Remember when the hyenas were saying the king’s name Mufasa, Mufasa, Mufasa, shudder. Well, Moussaka is far from the king of the jungle, but it may be the king of Greek cooking. And moussaka is an absolutely wonderful way to cook some of that eggplant you have growing in your garden.

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Moussaka Cooking From Your Garden

You know me, I’m always looking for new ways to use what I grow. Yes, the ducks and worms will eat it, but that’s not why I expend all this energy to grow a nice garden. And what is more rewarding than going out to your own backyard and picking fresh produce from your own plants and cooking a great meal with it? I just love to hear my family remark, “You made this with what you grew yourself?”

Moussaka A Great Way To Cook Eggplant

Moussaka is a traditional Greek recipe. And as with most “traditional” recipes, there are as many ways to cook it as there are cooks. But there are some basics that they all share. The main ingredient in Moussaka is eggplant. Eggplant that is layered with a tomato meat sauce and topped with a melt in your mouth Bechamel sauce.  Don’t let that fancy word scare you off. It’s really just a version of a cheese sauce. And it tops this moussaka like a golden crown on the king.

Now does that look like yummy comfort food or what?

Traditionally, this Greek dish was made with ground lamb, but in more modern times, it is usually made with ground beef. And since I’m not even sure where I could procure any ground lamb, beef it is. This is not a quick weeknight meal. But it does freeze well so, make a big batch on the weekend when you have time, and reheat it later in the week for a quick dinner or lunch.

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There are two optional ingredients that are traditional. Those are the cinnamon and the nutmeg. I wasn’t sure my picky eaters would like it so I divided the recipe in half and added both to one and not to the other. I found that they both turned out very well. The one without the spices tasted more Italian to me. The one with the spices tasted…fresher? I’m not sure how to describe it… but I liked it. I asked my husband if he would eat it again and he said, “definitely”. High praise indeed! This greek food recipe is well worth trying and a great way to put that easy-to-grow eggplant to good use. And good for you too!

Yield: 6-8

Moussaka - Greece's National Dish

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Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Ingredients

• 2 Medium Eggplants, peeled and sliced 1/4" thick
• Olive Oil (as needed)
• MEAT SAUCE
• 1 Lb Ground Beef
• 2 Medium Onions, finely chopped
• 3 Garlic Cloves, minced
• 1 8oz Can Chopped Tomatoes
• 1 8oz Can Tomato Sauce
• 1 Teaspoon Oregano
• 1 Teaspoon Parsley
• 1 Bay Leaf
• 1/2 Teaspoon Salt
• 1/2 Teaspoon ground Black Pepper
• (Traditional but Optional) 1/2 Teaspoon Ground Cinnamon
• BECHAMEL SAUCE
• 4 Tablespoons Butter
• 1/2 Cup Flour
• 3 Cups Milk
• 1/2 Teaspoon Salt
• 1/2 Cup Grated Parmesan Cheese
• 2 Egg Yolks
• (Traditional, but Optional) 1/2 Teaspoon Ground Nutmeg

Instructions

1. Brush oil on both sides of Eggplant slices and place in a single layer on cookie sheet
2. Broil on both sides until golden brown, Repeat with remaining Eggplant
3. MEAT SAUCE
4. Brown Ground Beef with Onions and Garlic, Drain
5. Add Chopped Tomatoes, Tomato Sauce, Oregano, Parsley, Bay leaf, Salt, Pepper and Cinnamon
6. Simmer until all the water is absorbed
7. BECHAMEL SAUCE
8. Melt Butter
9. Whisk in Flour until there are no lumps and cook for 2 minutes longer
10. Gradually whisk in milk, Keep whisking until it starts to thicken, about 2-3 min
11. Whisk in Salt, Cheese and Nutmeg, Stir until Cheese is melted
12. Remove from heat
13. Separate Eggs and stir the yolks until smooth
14. Pour some of the cheese sauce into the egg yolk WHILE whisking
15. Pour the egg mixture into the rest of the cheese sauce and whisk until well blended
16. PUT IT TOGETHER
17. In a 9"x13" baking pan
18. Layer half of the Eggplant, half of the Meat Sauce, Eggplant, Meat Sauce. Top with Bechamel Sauce
19. Bake at 350° for 45 minutes until golden brown and bubbling

Now enjoy this good for you eggplant, And Have a Ducky Day

Then check out these cookbooks for even more awesome veggie inspiration! (Affiliate *)