The Best Moussaka!

"I kept trying different Moussaka recipes, trying to find one that made Moussaka as good as what I had in a local Greek restaurant. Every recipe I tried was lacking something, so I ended up combining elements from several recipes to come up with this one, which I think is perfect. I serve it with Greek Salad and homemade bread from my bread machine. I often make it for company and they rave about it and call me a culinary genius. ;)"
 
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Ready In:
2hrs 20mins
Ingredients:
22
Serves:
6
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ingredients

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directions

  • Brown meat (either ground lamb or ground beef), onions, and garlic in olive oil.
  • Add parsley, tomato, tomato sauce, nutmeg, salt and pepper, and bouillon.
  • Cover and simmer 45 minutes.
  • Remove from heat and stir in breadcrumbs.
  • Meanwhile, preheat oven to 350 degrees F.
  • Thinly slice eggplant.
  • Dust with flour.
  • Heat olive oil in skillet and brown eggplant on both sides.
  • Cover bottom of greased large casserole dish (or greased small round roasting pan, which is what I use because I don't have a casserole dish big enough) with cooked, sliced potatoes.
  • Top potato layer with with meat mixture and top that with eggplant.
  • To make sauce, melt butter in saucepan.
  • Add flour.
  • Cook and stir 1 minute.
  • Stir in milk.
  • Cook on medium-low, stirring constantly, until thick and just starting to boil.
  • Remove from heat and stir in eggs and cheese.
  • Pour sauce evenly over eggplant layer in casserole dish.
  • Place casserole dish into a larger pan containing some water.
  • Bake, uncovered, for one hour.

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Reviews

  1. great flavor.
     
  2. I've had moussaka in Europe and this is the best that I've had in the U.S. The steps of the recipes are a little confusing because it's an involved recipe but I rearranged it the way I wanted it and love it.
     
  3. Absolutely loved it - not keen on the potatoes but wouldnt change anything else!
     
  4. Yum! Top got a little too brown in an hour, but still delicious. I substituted Italian sausage for the meat. Used several small tomatoes instead of the tomato sauce. Used 3 Japanese type eggplant, tossed in olive oil and baked. The potato layer at the bottom was a nice touch.
     
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Tweaks

  1. Yum! Top got a little too brown in an hour, but still delicious. I substituted Italian sausage for the meat. Used several small tomatoes instead of the tomato sauce. Used 3 Japanese type eggplant, tossed in olive oil and baked. The potato layer at the bottom was a nice touch.
     

RECIPE SUBMITTED BY

I live in a beautiful rural area, and I get lots of backyard visitors, including deer, coyotes, bears, raccoons, and skunks. I'm basically a homebody, and I enjoy reading, writing, surfing the net, working out, studying the Bible, taking scenic photos, and of course, cooking.
 
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