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Moussaka (Greek Eggplant Casserole)

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Moussaka - Greek Eggplant Casserole

I absolutely love Greek food and Moussaka is the perfect go-to comfort food. Moussaka is a Greek Eggplant Casserole that is traditionally made with ground lamb or beef, but soy crumbles can also be used for a vegetarian alternative. Since it does take a bit more time to prepare than most of my go-to dinner dishes, I don’t make it as often as I’d like, but thoroughly indulge when I do.

Moussaka - Greek Eggplant Casserole
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Moussaka (Greek Eggplant Casserole)

Moussaka is a Greek Eggplant Casserole, and perfect for comfort food. It is traditionally made with ground lamb or beef, but soy crumbles can also be used for a vegetarian alternative.
Prep Time1 hr 45 mins
Cook Time1 hr
Total Time2 hrs 45 mins
Course: Entree
Cuisine: Greek
Servings: 6
Author: Patti from CooksRecipeCollection.com

Ingredients

For Eggplant:

  • 3 medium eggplant
  • 3/4 cup olive oil extra virgin

For Meat Sauce (or Vegetarian Option):

  • 1/4 cup olive oil extra virgin
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 1 1/2 pounds ground lamb or beef (or 1 package frozen soy crumbles)
  • 3 tomatoes chopped
  • 1 tbsp tomato paste
  • 1 tsp dried oregano (or 2 tsp fresh oregano)
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cinnamon
  • 1/2 cup dry red wine
  • salt and pepper to taste

For Bechamel Sauce:

  • 4 tbsp butter
  • 6 tbsp flour
  • 2 cups milk
  • 1/8 tsp ground nutmeg
  • 2/3 cup Parmesan cheese freshly grated
  • 1 tsp salt
  • white pepper to taste

For Moussaka Assembly:

  • 1 cup Parmesan cheese

Instructions

  • Preheat oven to 450 degrees.
  • Peel and slice eggplant into 1/2 inch slices. Brush both sides of the eggplant slices with olive oil, and bake in a single layer for 10 minutes on each side. They will be golden browned. Set aside to cool. Reduce oven temperature to 350 degrees.
  • For meat sauce, heat the oil in a large saute pan over medium heat. Add onion and garlic cook about 15 minutes or until translucent; add and ground meat (or Frozen Soy Crumbles) to the pan and cook for an additional 15 minutes, or until the meat is browned or the Soy Crumbles have thawn completely. Add the remaining meat sauce ingredients, and cook for about 20 minutes, or until moisture has evaporated. Set this mixture aside.
  • For Bechamel sauce, melt butter under low heat in a medium saute pan, add flour and cook for about 1 - 2 minutes. This will be a white sauce, so don't allow it to brown at this point. Slowly whisk in milk. Continue stiring until mixture is thickened and smooth, about an additional 15 minutes. Remove from heat and add 2 tablespoons of the Parmesan cheese. Set sauce aside.
  • To assemble moussaka, place one layer of eggplant slices on bottom of a 13 x 9 inch baking dish, overlapping slices. Spread the eggplant with 1/3 of the meat sauce, then sprinkle with 1/3 cup Parmesan cheese. Add two more layers of eggplant, meat sauce, and cheese. Cover the layers with the Bechamel sauce, and sprinkle with the remaining Parmesan cheese.
  • Bake Moussake for about 1 hour, or until mixture is bubbly and golden browned on top. Let sit for about 20 minutes after removing from oven, cut and serve.

Recommended for this recipe:

Moussaka (Greek Eggplant Casserole) is traditionally made with ground lamb or beef, but soy crumbles can also be used for a vegetarian alternative.

Pork Souvlaki (Greek Pork Kabobs)

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Serves 8

Ingredients:

2 lbs.  Lean Pork, cut into 1 inch cubes
2 Bell Peppers, cored, seeded and cut into 1 1/2 inch pieces
1 Medium Onion, peeled and cut into six wedges
16 Cherry Tomatoes, whole

Marinade:
2 Oranges, juiced
4 T. Extra Virgin Olive Oil
3 cloves Garlic, minced
2 t. Fresh Thyme, chopped
2 t. Coriander Seeds, crushed
Salt, to taste
Pepper, to taste

Directions:

  1. Combine marinade ingredients in a large zip top bag, add pork pieces and marinate for at least 2 hours in refrigerator.
  2. Remove pork from marinade, reserving liquid.
  3. Alternate pork with onion, pepper, and tomatoes on skewers to make kabobs, leaving a small space between each ingredient for even cooking.
  4. Brush vegetables with reserved marinade.
  5. Broil in oven four to five inches from heat, or on outdoor grill.
  6. Turn to ensure even cooking until pork is thoroughly cooked, about 10 to 15 minutes.
  7. Garnish with orange slices and fresh thyme.

Lamb Souvlaki (Greek Lamb Kabobs)

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Serves 8

Ingredients:

2 lbs.  Boneless Leg of Lamb, cut into 1 inch cubes
2 Bell Peppers, cored, seeded and cut into 1 1/2 inch pieces
1 Medium Onion, peeled and cut into six wedges

Marinade:
1/4 cup Dry Red Wine
1/4 cup Extra Virgin Olive Oil
3 T. Fresh Lemon Juice
1 Small Onion, grated
3 cloves Garlic, minced
1 t. Salt
1 t. Dried Oregano
1/4 t. Dried Thyme
1/4 t. Black Pepper

Directions:

  1. Combine marinade ingredients in a large zip top bag, add lamb pieces and marinate for at least 3 hours in refrigerator.
  2. Remove lamb from marinade, reserving liquid.
  3. Alternate lamb with vegetables on skewers to make kabobs, leaving a small space between each ingredient for even cooking.
  4. Brush vegetables with reserved marinade.
  5. Broil in oven four to five inches from heat or on outdoor grill.
  6. Turn to ensure even cooking until lamb is thoroughly cooked, about 10 to 15 minutes.
  7. Serve with Pita Bread and Tzatziki Sauce.

Spanakopita (Greek Spinach and Cheese Casserole)

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Serves 4

Ingredients:

1 large Onion, chopped
3 cloves Garlic, minced
3 T. Olive Oil
2 pounds Frozen Chopped Spinach, thawed
2 Eggs, beaten
1/2 cup Ricotta Cheese
1 cup Feta Cheese, crumbled
1/4 cup Dried Parsley (or 1/2 cup Fresh Parsley)
Salt and Pepper to taste
1/4 cup Olive Oil
8 sheets Filo Dough

Directions:

  1. Preheat oven to 350 degrees.
  2. Heat 3 Tablespoons olive oil  in a large skillet, add onion and garlic and saute until soft and translucent, but not browned.
  3. Drain thawed spinach, then to pan with onions and garlic. Combine ingredients and cook until moisture is removed, about 5 minutes.
  4. Allow mixture to cool.
  5. Combine eggs, ricotta cheese, feta cheese, parsley, salt, and pepper in a bowl. Add the cooled spinach mixture, and stir to combine.
  6. Oil bottom and sides of a 9 inch baking dish.
  7. Place one layer of phyllo dough in pan, brush oil on phyllo with a pastry brush. Add 3 more layers of phyllo dough, brushing each with oil after they are added. The phyllo will hang off the edge of your pan on 2 sides.
  8. Add the spinach mixture to the baking dish.
  9. Layer the 4 remaining phyllo sheets to the dish, brushing each layer with oil after it is added.
  10. Fold the phyllo dough that has been hanging over the edge of the pan to the top of the Spanakopita. Brush top with remaining oil.
  11. Bake in preheated oven for 30 to 40 minutes, until golden brown.
  12. Cut into squares and serve warm.

Baklava

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Ingredients:

1/2 pound Phyllo Pastry Sheets
3/4 cups melted Butter
1/2 pound Walnuts, chopped fine
1/3 cup Sugar
1/2 t. Cinnamon
1/4 t. Cloves

Ingredients for Syrup:
2 cups Sugar
1 cup Water
Juice of one lemon, or to taste

Directions:

  1. Butter 9×13 inch baking pan. Place one phyllo pastry sheet in pan and brush with more melted butter. Layer second phyllo sheet on  top of first and brush with more melted butter. Repeat until you have six buttered phyllo sheets.
  2. Combine walnuts, sugar, cinnamon and cloves.
  3. Sprinkle 1/2 of the walnut mixture over phyllo sheets.
  4. Layer six more phyllo pastry sheets, buttering between each addition, sprinkle with the remaining walnut mixture, then end with six more phyllo sheet brushed with melted butter between each.
  5. Brush top with remaining melted butter, and trim any edges needed with a sharp knife.
  6. Cut on the diagonal to create diamond shaped pieces, then sprinkle with water.
  7. Bake at 325 degrees for about 45 minutes, or until golden brown.

For Syrup:

  1. Boil sugar, water, and lemon juice for about 10 minutes to create a syrup.
  2. Pour hot syrup over freshly baked baklava, and allow to stand for a few hours for syrup and flavors to mingle before serving.

Pita Bread

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Makes 12

Ingredients:

2 1/3 cups Bread Flour
1/3 envelope Active Dry Yeast
2/3 t. Salt
2 T. Extra Virgin Olive Oil
1 3/4 cups Water

Directions:

  1. Combine flour, yeast and salt in a bowl.
  2. Add oil and enough water to the ingredients in the bowl and mix to make a soft dough.
  3. Turn dough out onto floured surface and knead for about 10 minutes (until smooth and elastic).
  4. Cut into 12 equal sized pieces and roll out to 6-7 inch rounds.
  5. Place rounds on floured trays, cover with a cloth, and let rise in a warm place for about 1 hour or until doubled in size.
  6. Preheat oven to 475 degrees then place oiled baking sheets in oven to preheat pans.
  7. Place round on preheated pans and sprinkle with water.
  8. Bake for about 5 minutes or until lightly browned.
  9. Serve warm.