I first found out about Moussaka when I went to Yia Yia Mary’s. As disappointed as I was because they served me an average sized serving of the moussaka and I really should’ve ordered two because it was so scrumptious, I was so glad I was introduced to the dish and now am able to recreate it at home! The filling for moussaka is very simple to make, but what makes moussaka a moussaka dish is the creamy cheese filling on top. The first time I made the moussaka, my filling was a bit hard and flour-y tasting so I tweaked the recipe a bit to result in a delectable smooth, creamy filing. The cream is so good and obviously not very healthy which is why I have only made Moussaka twice within a span of ten months.
- 1 large American eggplant
- olive oil
- 1 lb. ground meat (I used 93% lean turkey)
- 3 cloves garlic (chopped)
- 12 oz. tomato pasta sauce
- 2 yellow onions (diced)
- salt and pepper to taste
- 1 tbsp. dried herbs- I used a mixture of parsley,, sage, and oregan
For the CHEESE SAUCE:
- 1 c. milk
- 3/4 c. of white cheese: mozzarella, parmesan (I used swiss cheese)
- 3 tbsp. margarine
- 2 tbsp flour
- 1 egg (beaten)
- in a bowl toss olive oil, pinch of salt and pepper, and sliced eggplant all together
- line eggplant on baking sheet and bake for 10 minutes at 375 degrees, flipping them halfway through. do not stack them. You may have to do this step twice or three times if your baking sheet is not very big
- Heat a little oil in a skillet and add ground turkey until completely cooked. Pour into a bowl and using the drippings from the turkey, cook the onions until brown and add the turkey back in. Add the tomato sauce, garlic, and herbs and cook until all well combined.
- In a casserole dish, layer the bottom with eggplant slices, add the meat mixture on top, and repeat the layering process two more times until there are 3 layers of eggplant and sauce.
- In a small saucepan, heat the margarine until melted and add flour, constantly whisking so the mixture doesn’t burn. Add the cup of milk and stir for two minutes. Slowly pour in the egg mixture so the eggs don’t scramble. Whisk for another minute and then add the cheese. Whisk the mixture until it becomes completely smooth.
- Pour the cheese mixture onto the entire casserole mixture and bake in the oven at 350 for 20-25 minutes.
Whew! That’s is pretty tedious but the result is amazing and it is a great fall dish to serve to guests. Enjoy!