Moussaka, Aunt Dana Style

m0m's Note:

An easy and authenic version of a Greek favorite. This recipe is from my long time friend Dana.

• Total Time: 1 hrs 30 mins
• Prep Time: 45 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 2 lbs zucchini or 2 lbs eggplants or 2 lbs potatoes, in any combination, not of each
• 1 cup olive oil
• 1 lb ground lamb or 1 lb ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons butter
• 3 tomatoes, chopped
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons breadcrumbs
• 1 egg

BECHAMEL SAUCE TOPPING

• 4 tablespoons butter
• 5 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg, to taste (1/4 teaspoon is a nice amount)
• 2 cups milk
• 2 eggs
• 1/2 lb feta cheese
• 1/2 cup parmesan cheese

Directions:

1. Slice vegetables and fry in olive oil until slightly brown.
2. Set aside.
3. Saute meat, onion, and garlic in butter.
4. Add tomatoes, salt and pepper and cover and cook over low heat for 30 minutes.
5. Remove from heat and add 1 egg, beaten, and bread crumbs.
6. Prepare BECHAMEL SAUCE by melting the butter and adding the flour salt, pepper and nutmeg.
7. Gradually add the milk and cook and stir until mixture thickens.
8. Remove from heat and add cheeses and 2 slightly beaten eggs to sauce.
9. Assemble in a deep 9x12 baking dish by layering vegetables and meat mixture, to make 4 layers.
10. Top with the Bechamel sauce and bake in a 350 oven for 45 minutes.

Reviews

[Michelle Dominic]

loved this

[letyregodie]

Excellent recipe! Used a few times now and has turned out great every time

[Ritz Cannell]

This is a wonderful moussaka recipe - its definitely my favourite and ive tried a few!!!! The bechamel sauce topping is incredible. you enjoy it just as it is.