How to make it

  • Peel eggplants leaving some stripes on and cut into three slices, leave in a bowl with water and salt for about 1 hour. Peel and cut the potatoes in 1 cm. thick slices. If fried at a later stage leave in water.
  • In a frying pan sauté the ground meet with the finely chopped onion, add tomatoes, parsley, cinnamon, salt and pepper and about ½ glass of water. Cook until sauce is evaporated. Remove from stove.
  • Meantime, rinse the potatoes and start frying in olive oil until having a light golden colour on both sides, then continue with the eggplants. When removing from pan place in a strainer or place on absorbent kitchen paper to absorb excess oil.
  • .Place in an oven pan about 27 X 35 X 5 cm, sprinkle with dried bread crumbs and put a layer of potatoes. Cover the in between gaps with the eggplants. Salt and pepper. Place the minced meat on top and cover with another layer of potatoes and eggplants.
  • Cover with béchamel sauce (see recipe) sprinkle dried myzithra cheese on top and cinnamon.
  • Pre-heat oven at 180o C or 355o F and bake in oven until a nice golden colour is achieved.
  • * If you like you can also add sliced courgettes, just follow the same instructions as with potatoes and eggplants.

Reviews & Comments 4

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  • andah 10 years ago
    Hi ivy! your Moussakas Recipe is like lasagna. the procedure and the ingredients almost the same. i'l try this one soon.
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  • ivy 10 years ago
    mmm, the second dish was the best... I love Crete and I wrote the other day a lot about Crete (photos of Chania) and Cretans on Dakos salad.
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  • misslionheart 10 years ago
    Memories of my first trip to Greece!
    I had this in Crete the first evening we arrived, delicious! (And so was the Greek boy I met the following evening);)
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  • zanna 10 years ago
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