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My take on traditional moussaka. The beauty of this recipe (besides great taste) is it’s ability to freeze (and defrost) so well

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Ingredients

Adjust Servings:
1/4 cup olive oil
2 lbs ground beef or 2 lbs ground lamb
2 large onions, finely chopped
2 garlic cloves, minced
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup chopped ripe olives, preferably kalamata (optional)

Nutritional information

628.5
Calories
339 g
Calories From Fat
37.8 g
Total Fat
15.5 g
Saturated Fat
158.6 mg
Cholesterol
1279.6 mg
Sodium
38 g
Carbs
7.6 g
Dietary Fiber
8 g
Sugars
35.3 g
Protein
402 g
Serving Size

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My take on traditional moussaka. The beauty of this recipe (besides great taste) is it’s ability to freeze (and defrost) so well

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    Cuisine:

    My take on traditional moussaka. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking). Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated to freshen it). Flavour is more pronounced at this temperature.

    • 160 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Moussaka,My take on traditional moussaka. The beauty of this recipe (besides great taste) is it’s ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking). Note: Greeks do not eat their food piping hot out of the oven – especially in the summer heat. Food is served just warm or at room temperature (but cooked that day – otherwise it is reheated to freshen it). Flavour is more pronounced at this temperature.,Think you could use frozen breaded eggplant and maybe leave out some or all of bread crumbs??


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    Steps

    1
    Done

    In Large, Heavy Saucepan, Heat 1/4 Cup Oil; Saute Finely Ground Meat, Onion and Garlic Until Lightly Browned; Add Oregano, Basil, Cinnamon, Salt, Ripe Olives (if Using) and Tomato Sauce; Cover and Simmer Slowly About 30 Minutes; Uncover and Simmer Slowly Another 30 Minutes.

    2
    Done

    While Sauce Simmers, Prepare Bechamel Sauce (recipe Below) and Eggplant; Cut Ends from Eggplant (1 Large or 2 Small) and Cut in 1/2-Inch-Thick Slices (if Using Large, Flask-Type Eggplant, Peel the Skin Off in Strips With a Vegetable Peeler - Creating a Striped Look - With Some of the Peel Left on and Some Off. If Using Japanese-Style (the Longish, Purply-White Ones), Don't Bother to Peel at All); Place on a Cookie Sheet and Brush With Remaining Olive Oil; Place Under Broiler and Broil Until Light Brown; Remove from Oven, Salt Lightly, Turn Eggplant and Repeat Process; Then Position Rack in Center of Oven and Heat to 350 Degrees.

    3
    Done

    There Are Three Ways You Can Prepare the Potatoes For This Delicious Casserole: 1) Shallow-Fry Potato Rounds in Olive Oil Until Golden-Brown or, 2) For Fewer Calories, Arrange the Potato Slices in Your Baking Pan, Brush Lightly With Olive Oil, Bake For 15 Minutes, Continue With Assembly, or 3) If You Want to Cut Calories Further, Parboil Them For 8 Minutes; Drain Well on Paper Towels.

    4
    Done

    to Assemble: in 13x9x2-Inch Baking Dish, Arrange Layer of Potatoes, Overlapping Slightly, Season Lightly (there Will Be Only One Layer of Potatoes, So Use Them All Up); Next, Do a Layer of Eggplant; Sprinkle Some Parmesan, Kaseri (or Cheddar) and Bread Crumbs Over Eggplant; Layer Meat Sauce, Freshly Grated Cheeses, Crumbs and Bechamel Sauce Until All Is Used; Bake 45-50 Minutes at 350 Degrees or Until Flecked Golden-Brown on Top.

    5
    Done

    to Make Bechamel Sauce: in Saucepan, Melt Butter Over Medium-Low Heat; Whisk in Flour and Cook Slowly Until Smooth and Lightly Cooked (2-3 Minutes); Add Salt and Remove from Heat; Add Milk, Whisking Rapidly and Return to Heat; Cook Until Thick and Bubbly, Whisking Constantly; Allow to Cool 5 Minutes, Whisking Once in a While to Prevent a Skin from Forming; Incorporate Eggs and Grated Cheese With Wire Whisk to Make Fluffy Sauce.

    6
    Done

    Freezer Notes: Once the Baked Moussaka Has Completely Cooked, Cut Serving-Size Pieces, Double-Wrap in Foil and Freeze. Defrost in the Usual Manner and Reheat in Microwave (or Oven) For a Delicious, Quick Meal, When There's Little Time to Cook and Dinner Is Ready and Waiting in the Freezer!

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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