Authentic Greek Moussaka

Recipe by BLUE ROSE
READY IN: 2hrs




  • Meat Sauce:
  • Melt butter in a 3 1/2 Quart Dutch oven, sauté onion, ground chuck or lamb and garlic, stirring until brown, 10 minutes.
  • Add herbs, spices and tomato sauce and stirring until it starts to boiling.
  • Reduce heat and simmer, uncover, 1/2 hour.
  • Halve unpaired eggplants lengthwise. Slice 1/2-inch thick.
  • Place in bottom of broiler and sprinkle lightly with salt.
  • Brush lightly with melted butter.
  • Broil 4-inches from heat, 4 minutes per side, or until golden.
  • Preheat oven to 350 Degrees.
  • Make Cream Sauce.
  • In medium saucepan, melt butter.
  • Remove from heat and stir in flour, salt and pepper. Add milk gradually.
  • Bring to boiling, stirring until thickened.
  • Remove from heat.
  • In small bowl beat eggs with wire whisk.
  • Beat in some hot Cream Sauce mixture. Return mixture to saucepan and mix well. Set aside.
  • To assemble casserole, in bottom of shallow, 2 quart baking dish (12x7x2 inches).
  • Layer half of eggplants, overlapping slightly. Sprinkle with 2 Tbsp of each of grated parmesan and cheddar cheese. Stir bread crumbs into meat sauce. Spoon evenly over eggplant in casserole, then sprinkle with 2 Tbsp of each of parmesan and cheddar cheese.
  • Layer rest of eggplant spices, overlapping, as before. Pour Cream Sauce over all. Sprinkle top of remaining cheese.
  • Back 35 to 40 Minutes or until golden brown and top is set.
  • If desired, brown top of little more under broiler, 1 minute.
  • Cool slightly to serve. Cut in Squares.