Recipe

Moussaka My Way Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 2 months ago The greek Festival held in my area once a year always gets me excited. Moussaka (along with EVERYTHING else!) is one of my most favorite. I hope you enjoy my version :-) Prep:30m Cook:50m Servings:8	Luisascater
	greek moussaka beef casserole tomato red pepper

Does this look good? Yeah! / Nope

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Ingredients

3 medium eggplants

1 1/2 cups all-purpose flour

1/2 cup olive oil

1/2 cup butter

2 large sweet onions, minced

4 cloves of garlic, chopped

1/4 cup butter

2 pounds all natural ground beef

1 cup fire roasted tomato puree

1 cup freshly roasted red bell pepper puree

1/2 cup good red wine (I use Zinfandel)

1/4 cup fresh parsley, chopped

1/4 teaspoon ground cinnamon

6 tablespoons fresh bread crumbs (use your food processor or blender to make your own with a sweet french baguette)

1 cup freshly grated Parmesiano Reggiano cheese (or Mizritha, if you prefer)

Kosher salt and freshly grated pepper to taste

sugar to taste

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CREAM SAUCE:

6 tablespoons unsalted butter

6 tablespoons all-purpose flour

3 cups warm half & half

4 egg yolks, beaten

Kosher Salt and white pepper

Freshly grated nutmeg to taste

Directions

Slice eggplant lengthwise 1/4-inch thick. Season each side with kosher salt and pepper. Dip into flour. In large skillet, fry eggplant slices in olive oil and butter until golden on both sides, adding more oil and butter if needed. Drain on paper towels and set aside.

In a large skillet, sauté onions in 1/4 cup butter until tender. Add garlic. Crumble beef into pan and brown. Add the purees, wine, salt, pepper, parsley, cinnamon and sugar; mix well. Simmer uncovered for 30 minutes or until juice is absorbed and cook covered for an additional 30 minutes. Remove from heat.

Stir in 3 tablespoons bread crumbs to the meat sauce and 1/2 cup of the cheese. Sprinkle remaining bread crumbs on bottom of 17 x 11-inch baking pan. Place a layer of eggplant slices on the bottom; then layer of meat mixture. Repeat layers ending with eggplant.

Pour cream sauce over all. Sprinkle with remaining cheese. Bake at 350 degrees for 50 minutes or until golden brown. Remove from oven; cool 15 minutes. Cut into squares.

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Comments

greekgirrrl 1 year, 2 months ago said:
Excellent version of Moussaka! A must try for me.

conner909 1 year, 2 months ago said:
Love Moussaka...I bet my family would eat it if I don't say the word "eggplant!" Ha! Thanks!

elgab89 1 year ago said:
I love your recipe. Zinfandel is so nice - a little sweet - just enough for the recipe. And the bread crumbs add the perfect texture. I'll try it!

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