Greek Moussaka

What’s moussaka?

I asked Rachel that question when she suggested it for dinner on Saturday. We had been flipping through our Greek cookbook, Opa, looking for ideas. (PS – You can win a copy of the cookbook – just check out our spanakopeta post – giveaway ends tomorrow so hurry!)

She told me it was the dish in My Big Fat Greek Wedding that the main character had to take to lunch as a kid.

I saw that movie a long time ago, so that explanation didn’t help me. If it doesn’t help you either, here you go:

It’s basically a Greek eggplant casserole. And a tasty one too!

The interesting flavor in this dish is cinnamon. I’m used to my cinnamon being in my dessert, namely apple pie or snickerdoodles- not in my dinner. But there is only a half teaspoon of cinnamon, lending a nice subtle touch of the spice.

We lightened up the recipe a little bit, not using butter or oil to brown the onions and meat. We also tried to “fry” the lightly breaded eggplant with cooking spray in a non stick pan but it just wasn’t working out too well. So we used just enough olive oil on the pan to coat the bottom of the pan.

If you like eggplant parmesan you’ll like this dish.

Greek cooking is definitely new in our household, neither of us having a lick of Greek in us (which is funny considering what mutts we are with our diverse ancestry). But with Greek dishes like this moussaka and last week’s spanakopeta under our belts we can confidently say we’ll be delving further into the Greek culinary world.

Do you have any favorite Greek dishes or recipes you would recommend?

Ingredients

  • 2 medium size eggplants
  • 1 large onion, chopped
  • 3 tablespoons parsley flakes
  • 1/2 cup shredded parmesan cheese
  • 1 cup water
  • 1 pound lean ground beef
  • 1/2 cup tomato paste
  • 1/2 teaspoon cinnamon
  • olive oil
  • salt and pepper to taste
  • Topping
  • 1/2 cup bread crumbs
  • 2 beaten eggs
  • 1/2 cup parmesan cheese
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Brown meat and onions, then add water, tomato paste, cinnamon, salt and pepper. Allow to simmer on low for about 20 - 30 minutes until paste is thickened.
  3. While meat sauce is simmering, cut eggplant into 1/4" thick slices. Sprinkle the eggplant slices with flour and saute in a little olive oil or butter until golden brown.
  4. Grease a 10" x 13" baking dish well and sprinkle with bread crumbs. Place half of the eggplant slices in dish and spread half of the meat mixture on the eggplant slices. Add remaining slices, layering meat mixture on top.
  5. Beat eggs and pour on top, spreading evenly over entire pan. Sprinkle with shredded parmesan cheese and bread crumbs. Bake for 30 - 45 minutes or until gulden brown.
http://thekeenancookbook.com/dinner/greek-moussaka

Share & Subscribe