This classic Greek dish is perfect for entertaining. Because it is prepared ahead, you will enjoy more time with your guests and spend less time in the kitchen. Follow the steps for preparation in the order given and it will go together smoothly and easily. As you complete each step, take a minute to clean up the cooking utensils used and your final cleanup will be much easier. You can also prepare the meat sauce and the cheese sauce a day ahead if convenient. If desired, you can substitute 2 lb zucchini for the eggplant. Preheat oven to broil. Spray a 10x14 inch baking pan with non-stick spray. Meat Sauce: Cook meat, onion and garlic in a large saucepan, until lightly browned. Add the remaining meat sauce ingredients and simmer for 10 to 15 minutes, adding a little water if it is too thick. It should be like a thick spaghetti sauce. Potatoes and Eggplant: Place sliced potatoes in boiling water to cover and simmer until done, but still firm, about 5 to 7 minutes. Drain and set aside. Line a shallow baking pan with foil. Drizzle with olive oil. Place eggplant slices on pan and turn to coat both sides with oil. Sprinkle with GREEK SALAD DRESSING BLEND. Place under broiler for 5 minutes on each side, until browned. Set aside. Immediately turn down oven temperature to 350 degrees. Cheese Sauce: Melt butter in a medium saucepan over medium heat. Add flour and All Good SPICE, whisking briskly until thick and bubbly. Remove from heat and gradually whisk in the milk. Return to heat and bring to a boil, stirring constantly. Reduce heat and simmer 1 to 2 minutes, until sauce thickens. Remove from heat again. Place eggs in a bowl and beat thoroughly. Slowly pour 1 cup sauce into eggs, beating continuously. Pour egg mixture into remaining sauce, whisking continuously. Heat just until it comes to a boil. Stir in half of the cheese, reserving the rest for later. Assembly: Drizzle 2 Tbsp melted butter in baking pan and spread with 1/2 cup bread crumbs. Sprinkle crumbs with GREEK SALAD DRESSING BLEND. Lay potato slices on top of crumbs. Spread meat sauce over the potatoes. Place eggplant slices over meat sauce. Then pour cheese sauce on top. Sprinkle with reserved grated cheese and a little nutmeg. Bake in a 350 degree oven for 40 to 50 minutes, until cheese sauce is browned. Allow Moussaka to set for 10 to 15 minutes before cutting into squares and serving. Moussaka can be prepared ahead and refrigerated or frozen unbaked. If frozen, allow an extra 45 minutes to bake.

MOUSSAKA (Greek Eggplant and Meat Casserole)

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Category

All Good Spice

Breads

GREEK SALAD DRESSING BLEND

KIBBIE SPICE

Servings

Makes 8 to 10 servings

Author

spicebazaar com moussaka Greek eggplant and meat casserole
Makes 8 to 10 servings Meat Sauce:
  • 1 1/2 lb lean ground beef or lamb
  • 1 cup diced onion
  • 2 cloves garlic, crushed
  • 1/4 cup red wine
  • 1/2 cup plain bread crumbs
  • 1/2 cup chopped parsley
  • 1 cup water
  • 1 15 oz can crushed tomatoes
  • 2 1/2 Tbsp SPICE BAZAAR GREEK SALAD DRESSING BLEND
Potatoes and Eggplant:
  • 4 medium potatoes, peeled and cut into 1/4 inch slices
  • 2 medium eggplants, cut into 1/2 inch round slices
  • 1/4 cup olive oil
  • SPICE BAZAAR GREEK SALAD DRESSING BLEND
Cheese Sauce:
  • 1/3 cup butter
  • 1/3 cup flour
  • 1 tsp SPICE BAZAAR All Good SPICE
  • 3 cups milk
  • 2 eggs
  • 1 cup grated mizethra* or Parmesan cheese
  • Additional Ingredients for Assembly:
  • 2 Tbsp butter, melted
  • 1/2 cup bread crumbs
  • SPICE BAZAAR GREEK SALAD DRESSING BLEND
  • ground nutmeg