It’s All Greek to Me!
Two Greek recipes in a row? I know what you’re thinking. But eggplant just lends itself so nicely to Greek food. And my kids really do love Greek food - maybe it’s because my Greek neighbor catered my first daughter’s first birthday party (thanks Effie!).
So next in my line of eggplant recipes is moussaka, which has a bunch of different versions but is more or less a Greek lasagna. Enjoy!
Moussaka
2 medium eggplants, peeled and chopped
1 T olive oil
1 lb lean ground beef (you can substitute ground lamb or pork, or try a mix)
2 medium onions, peeled and chopped
1 T fresh minced garlic
8 oz can tomato sauce
1 tsp dried oregano
pinch salt
pinch black pepper
2 T butter
2 T flour
1 c half and half
1 egg, lightly beaten
1/2 c grated parmesan cheese
Preheat oven to 350 degrees.
Brush eggplant slices with olive oil, and season with salt and pepper. Broil, roast or grill until soft.
Using remainder of olive oil, brown beef and onions in a skillet, drain. Add garlic and next two ingredients.
Grease a lasagna or baking pan with olive oil or butter. Place half of the eggplant slices on the bottom of the pan and top with meat mixture. Cover meat mixture with layer of remaining eggplant.
Prepare a simple bechamel sauce by melting butter in saucepan. Add flour, whisk until smooth. Add half and half gradually and cook over medium heat until thick and bubbly. Stir constantly.
Add egg and mix well. Add parmesan cheese and mix well.
Pour over eggplant.
Bake for 45 minutes or until top is golden brown and bubbly.
Great with a salad and some warm pita bread!
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