Tuesday, January 27, 2015


This recipe is a slightly modified version of one of Louis Pappas' Famous Greek Recipes.

I've been making this for over 20 years.  It is a family favourite.  I make this often in the fall when the potatoes and eggplants are ready from our garden.  There is a bit of work but it is so worth it.  I find it easier if I space it out to two days by frying the eggplant and potato one day and making the meat sauce and putting it all together the next day. 
Our garden 2014


1 cup olive oil (you may need more)
3 medium sized eggplant**   (sliced and salted) 
6 med. sized potatoes (peeled and washed)
6 tbsp butter
2 cups chopped onion
2 cloves garlic
4 lbs ground lean beef
1 tbsp salt
1 tbsp. dried parsley
1 tbsp. dried mint
1/8 tsp. cinnamon
1 tsp. pepper
4 tbsp. tomato paste

Bechamel Cream Sauce

1/4 pound butter
3/4 cup flour
5 cups warm milk
4 slightly beaten eggs
1/2 tsp salt

Parmesan cheese
Bread crumbs

Just gorgeous!

Fried Eggplant

1.  Leaving the skin on, slice the eggplant into 1/2 inch slices. Sprinkle well with salt, and allow them to drain for about 20 minutes in a colander.
2.  Wash off the salt, and dry the eggplant on a towel. Heat the 1 cup of olive oil and fry the slices a few at a time until golden brown on both sides.
3.  Slice the peeled and washed potatoes into 1/4 inch slices and fry these in the same manner, adding more oil if necessary.
4.  In a large frying pan or pot, saute the chopped onion and garlic in the 6 tbsp. of butter, and add the ground beef. Brown the beef and drain. Add the salt, parsley, mint, cinnamon, pepper, and tomato paste. Cook for another 10 minutes.
5.  Arrange 1/2 of the eggplant in a 9 x 12 baking dish that is about 4 inches deep. Top this with half of the potatoes and half of the meat. Repeat this process with the remaining eggplant, potatoes, and meat.

Ready for the bechamel!
6.  Make the bechamel sauce. Melt the butter in a sauce pan, remove from heat and stir in the flour a 1/4 cup at a time, blending until smooth with a whisk. Slowly add the warm milk, stirring all the time. Add the slightly beaten eggs (I usually add the salt to the eggs). Cook over low heat stirring until thick.  Pour the bechamel sauce evenly over the top of the last layer of meat.

Ready for the oven.
7.  Sprinkle parmesan cheese and bread crumbs over top of the sauce and bake in a 375° oven for about 30 minutes or until custard is set.  If not brown enough, place under the broiler for a few minutes watching carefully so as not to burn.


Moussaka with Greek Salad and Tomato Salad

**Variation:  Substitute Zucchini for the Eggplant. (The zucchini does not need to be salted before frying.)

Fried Zucchini

Moussaka with Zucchini

#Moussaka #Greek #Beef #Potato #Eggplant #Bechamel #Zucchini