Moussaka Recipe: Eggplant, potatoes, meat & bechamel

When I went to Israel for the first time with my husband a few years ago, his grandma made me Moussaka. I absolutely fell in love with it! However, it is a very daunting dish and I never dared to make it. That is until recently when I realized that I have made all the parts of it separately. I highly suggest you practice with the two steps below before proceeding to make Moussaka.

To make the first step, you basically make eggplant parmesan. However, instead of frying the eggplant, I bake it in the oven at 400 for about 20 minutes. Turn the eggplant over halfway through cooking (after 10 minutes).

A good friend of mine taught me how to make Bechamel sauce (which by the way is quite easy, you just have to be able to be by the stove to stir frequently) and I’ve become a pro at it. It is such a simple thing to make and my son LOVES it. I always have frozen chicken and vegetables on hand. So while those are cooking, I make the sauce and pour it over. Its great over pasta, chicken, veggies, fritters, potatoes… pretty much anything. When I’m making it for a meal sauce, once its ready, I turn off the heat and I usually add some shredded cheese (parmesan, mozarella, etc) to it. Its truly delicious!

The recipe that I use for the Moussaka is

I have only needed 2 eggplants (because I cut them quite thin since my husband doesn’t like the texture of eggplant very much).

Also I don’t separate the eggs.  I use 3 whole eggs for the eggplant and 4 whole eggs for the bechamel sauce.  Maybe its not authentic that way, but my husband couldn’t tell the difference and it does save some time. Especially if you do it in steps instead of in one long cooking session.

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