I first decided to prepare Greek 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 entrées change from year to year; but Greek 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. Guess what- replace the bread crumbs with fine matzah meal and you can make this recipe for Passover!
Note: The original Greek recipes I sourced did not salt the eggplant, fry it or add a Bechamel sauce. Rather than frying, I spray the eggplant slices with olive oil and roast them until soft. (I added this step way after the video was filmed.)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.