Greek Moussaka

Greek Moussaka

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I think I first decided to prepare Moussaka when I started to make Purim dinners for a group of friends. We started out as young couples with our children and now it has grown to include everyones’ grandchildren as well. I needed a menu much of which could be made in advance and that could be served at room temp rather than piping hot. My other requirement was that I serve food from different countries-just to make it interesting. Some of the entrees change from year to year; but Moussaka has remained a constant. It’s easy to make and freeze and everyone loves it. When my daughter became a vegetarian, I added on a Vegetarian Moussaka  which is also delicious.

This is a great recipe for any dinner or large party you are having. Enjoy

Note: The original Greek recipes I sourced did not  salt the eggplant, fry it  or add a Bechamel sauce. This results in a much less salty and less heavy dish. I’ve chosen to leave out the cheese rather than add a non-dairy substitute.

Moussaka

By Gloria Kobrin Published: January 10, 2015

  • Yield:

  • 12 Servings
  • Cook time:

  • 1 hr 15 mins

Ingredients

  • 2 large onions peeled and cored
  • 3 large garlic cloves peeled
  • 4 pounds chopped steak
  • 2 26 ounce containers chopped tomatoes drained
  • 2 tablespoons tomato paste
  • 1 cup Flat Leaf Parsley stemmed and chopped
  • pinch ground cinnamon
  • Salt and Freshly Ground Pepper to Taste
  • 2 large young eggplants
  • 2/3 cup Olive Oil
  • 1 cup Non-dairy Unseasoned Bread Crumbs
  • 3 large eggs beaten
  • Olive Oil/Olive Oil Spray for greasing pan

Equipment

  • electric food processor steel knife inserted
  • large skillet
  • baking pan 15x10x3
  • slotted spoon

Directions

  1. Quarter onions and place them in bowl of processor . Add garlic. Pulse on and off until they are chopped.
  2. Heat olive oil in skillet over medium flame. Saute onions and garlic until onions are translucent. Pinch off small pieces of chopped meat and add them to the skillet. Stir constantly until the meat is mixed with the onions and garlic and no red color remains in the meat. Add tomatoes, tomato paste, parsley and cinnamon. Stir well. Cook over a medium flame until almost all the liquid has disappeared. Stir occasionally. The sauce should be thick and spreadable. Taste. Season with salt and pepper.
  3. Preheat oven to: 350 F. Grease baking pan with olive oil.
  4. Peel eggplants. Cut off the tops and bottoms. Slice eggplants into long 1/4 inch slices. Arrange a single layer of slices in baking pan. Fill in any empty spaces with additional pieces of eggplant. Using a slotted spoon, spread half the meat sauce over the slices. Cover with another layer of eggplant and pieces to fill in the spaces. Cover with remaining meat sauce. Smooth over the top to make an even layer.
  5. Sprinkle half the breadcrumbs over the meat sauce. Pour the eggs over the crumbs and quickly spread it around with a spatula or your fingers. Sprinkle the remaining bread crumbs over the eggs. Bake for 45 -60 minutes or until the top is golden brown and very little liquid shows when you tilt the casserole.
  6. Let Moussaka cool down before slicing it into squares and arranging them on a platter for serving. You can also cool it completely, cover it with waxed paper and foil and freeze. Cut it into serving as it begins to defrost and you will get neat squares. Reheat for about 25 minutes and serve.

2 Comments

  1. I have had it in the oven for an hour but the eggplant doesnt seem to be cooking — any ideas?

    • Gloria Kobrin

      Ilene- I’m so sorry that I have just seen this comment. I hope your Moussaka worked in the end. My first thought would have been to check the temperature of your oven. It’s possible it was not heating up enough. If you are certain that the eggplant is not cooking in the correct time frame, I would lightly cover it with foil and continue to bake it until the eggplant is cooked-but protecting the top from over browning. Please let me know what happened. G

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