Kittencal's Greek Moussaka
Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for dinner parties and always receive rave reviews! The traditional Greek moussaka usually has about 1 teaspoon cinnamon added to the meat mixture, you might want to add it in; my family prefers it without. You may also want to "sweat" the eggplant slices with a bit of salt sprinkled on for 1 hour before using.
Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for dinner parties and always receive rave reviews! The traditional Greek moussaka usually has about 1 teaspoon cinnamon added to the meat mixture, you might want to add it in; my family prefers it without. You may also want to "sweat" the eggplant slices with a bit of salt sprinkled on for 1 hour before using.
- 1 egg
- 2 tablespoons flour
- 3 tablespoons butter
- 1 cup half-and-half cream
- 1 can tomato sauce
- olive oil (as needed)
- 2 medium eggplants
- 1 lb lean ground beef (or can use ground lamb)
- 2 medium onions peeled and chopped
- 2 tablespoons fresh minced garlic (or to taste i use lots!)
- 1 teaspoon dried oregano (or to taste)
- 1 teaspoon salt divided (or to taste, i use seasoned salt)
- 1/2 teaspoon fresh ground black pepper (or to taste)
- 1/2 teaspoon salt (i use seasoned salt)
- 1/2 teaspoon fresh ground black pepper (or to taste)
- 1/2 cup grated parmesan cheese (can use more)
- Carbohydrate 33.3250192856098 g
- Cholesterol 45.0773437785775 mg
- Fat 16.2836183573618 g
- Fiber 11.729284262486 g
- Protein 6.53767354533231 g
- Saturated Fat 9.90166404444605 g
- Serving Size 1 1 serving(s) (616g)
- Sodium 608.448313075187 mg
- Sugar 21.5957350231237 g
- Trans Fat 1.20539982269755 g
- Calories 284 calories
Step-by-step
- Grease a 9 x 9-inch baking pan (although you could use a 13 x 9 pan; using a smaller pan will result in a thicker casserole).
- Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
- Brush a cookie sheet with olive oil.
- Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
- Place the eggplant slices on the cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
- In the bottom of the prepared baking dish arrange half of the eggplant slices.
- In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
- Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
- Arrange the remaining eggplant slices over the beef mixture.
- PREPARE THE CHEESE SAUCE:
- Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
- In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
- Pour the cheese sauce over the mixture in the baking dish.
- Bake in a preheated 350 degree F oven for 45 minutes.
- Cut into squares.
- Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.
Kittencal's Greek Moussaka: A Family Favorite
As a Greek woman, I've spent countless hours in the kitchen, experimenting with recipes passed down through generations. Moussaka, that rich, layered eggplant and meat casserole, holds a special place in my heart – and my family's. Over the years, I've tried countless variations, from the intensely spiced to the subtly aromatic. But this recipe, this basic, easy-to-follow moussaka, has become a steadfast family favorite, a dish I whip up frequently and never tire of. It’s a crowd-pleaser, guaranteed to impress guests at any dinner party.
The beauty of this moussaka lies in its simplicity. It’s not burdened by complicated techniques or obscure ingredients. It’s a testament to the power of fresh, quality ingredients, lovingly combined to create a dish that’s both comforting and utterly delicious. The perfectly browned eggplant slices, the savory meat sauce simmered to perfection, and the creamy, cheesy topping – it’s a symphony of flavors and textures that's hard to resist. While traditional recipes often include a touch of cinnamon in the meat mixture, my family prefers the cleaner, more straightforward taste without it. Feel free to experiment and add it if you like a hint of spice.
One tip I've learned over the years is to “sweat” the eggplant slices. Sprinkling them with salt an hour before using helps draw out excess moisture, resulting in crispier, less soggy eggplant in the finished moussaka. This small step makes a significant difference in the overall texture and flavor of the dish. This moussaka isn’t just a recipe; it's a culinary hug, a taste of home, and a celebration of simple, flavorful Greek cooking. It's a dish that brings people together, sparking conversations and creating lasting memories around the table. The aroma alone is enough to transport you to a sun-drenched Greek island, evoking feelings of warmth, family, and abundant deliciousness.
I often get asked for my recipe, and it’s always a joy to share it. This moussaka is more than just a meal; it’s an experience, a tradition that continues to bring joy to my family and friends. And I hope it brings the same joy to your table. The process of making it is therapeutic, a chance to disconnect from the daily grind and focus on creating something beautiful and nourishing. From the careful layering of ingredients to the satisfying aroma filling the kitchen, every step is a testament to the love and care that goes into this dish.
Beyond the simple act of cooking, this moussaka represents a connection to my heritage. It's a way of preserving family traditions and sharing them with others. The recipe itself has evolved slightly over the years, adapting to my changing tastes and preferences, but the core essence of the dish remains the same: a comforting, flavorful, and deeply satisfying culinary experience that's perfect for any occasion. Whether it's a casual weeknight dinner or a special celebration, this moussaka always delivers. So gather your ingredients, put on some Greek music, and get ready to create a culinary masterpiece that will delight your family and friends.
Remember, the secret ingredient in this moussaka, as in any good cooking, is love. Pour your heart into it, and you’ll be rewarded with a dish that’s not just delicious, but also deeply meaningful.
Serving suggestion: Serve this moussaka warm, alongside a simple Greek salad and a crusty loaf of bread. A glass of crisp white wine complements the flavors perfectly.
