Monday, March 22, 2010

Moussaka A Must Try

Everyone loves Lasagna. Did you every think of mixing it up a notch and serving the Greek version of lasagna? Its called Moussaka and it is one of the most well known traditional Greek dishes. Its a staple in most Greek American households.

This dish typically is made with lamb but I substituted beef to make it a bit more main stream. The combination of the eggplant and the beef with a unique combination of seasoning makes this dish a home run. Let me inspire you to make this dish at your next gathering or for your family dinner.


1 medium eggplant, peeled and sliced into 1/2" rounds

3/4 cup crushed tomatoes

1 pound thinly sliced potatoes

Olive oil to sautee

1 cup Parmesan

1 large minced onion

2 cups plain whole yogurt

2 cloves minced garlic

3 eggs beaten

1 pound ground beef

3/4 cup heavy cream

1/2 teaspoon nutmeg


1/2 teaspoon cinnamon

Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Brown eggplant in a skillet with 2 tablespoons with olive oil
. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Then add the beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes.

In a different pan, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper.

In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan.

In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole.

Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.

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