MOUSSAKA – EGGPLANT CASSEROLE

From Lizz: Moussaka – Eggplant Casserole is one of the most famous Greek dishes. It includes layers of fried eggplant and potatoes with a hearty meat sauce covered with a thick layer of Bechemel Sauce that is allowed to get golden brown as it cooks. Every family has their own version of Moussaka and ours is no exception. Our Moussaka recipe includes layers of eggplant and potatoes complimented by our Meat Sauce – Yiayia Foto’s Famous Recipe and our Bechemel Sauce.

Make no mistake, this is a bit of a time consuming recipe, but well worth the effort. You can easily double the recipe, portion it and freeze what you don’t eat so that it’s readily available for a busy week night. Just be sure to allow it to cool off and wrap it up well in plastic wrap and then place portions in zip lock freezer bags.

Kali Orexi!

HOW TO MAKE MOUSSAKA – EGGPLANT CASSEROLE

1. Slice eggplants 1/4 inch thick and lay flat on a cookie sheet. Sprinkle with sea salt and allow the eggplant to sit for 30-40 minutes, while you make 1/2 portion of the Meat Sauce – Yiayia Foto’s Famous Recipe. (Note that this step will draw out any excess moisture and condense the flavor of the eggplant.)
   
2. Brush eggplant with extra virgin olive oil. Heat a large non-stick frying pan over medium heat and begin frying eggplant until golden brown. Turn eggplant slices to other side and cook until browned and soft. Remove from frying pan and place on top of paper towels to absorb any excess olive oil. Repeat until all eggplant slices have been cooked.
   
3. Peel and slice potatoes 1/4 inch thick.
   
4. Heat about 1 tablespoon of extra virgin olive oil to bottom of same large non-stick frying pan and fry potatoes slices until browned. Turn potato slices to other side and cook slightly browned and soft. Remove from frying pan and place on top of paper towels to absorb any excess olive oil. Repeat until all potato slices have been cooked.
5. Potatoes on towel
   
6. Coat bottom of 9 inch square baker with extra virgin olive oil. Sprinkle 1/4 cup bread crumbs on bottom or baker.
   
7. Layer 1/2 the potatoes and then…
   
8. Layer 1/2 the eggplant into the baker.
   
9. Pour the meat sauce evenly over the potato and eggplant layers.
   
10. Layer the remaining 1/2 of the potatoes and the eggplant. Set aside and turn oven on to 350° F.
    
11. Prepare 1/2 portion of the Bechemel Sauce Recipe. Pour Bechemel Sauce evenly over eggplant, potato and meat sauce layers. Place in oven for 45 minutes or until top begins to turn golden brown.
    
12. Sprinkle 1/3 cup shredded Asiago cheese over Moussaka and bake for another 5 minutes or until cheese melts and begins to bubble. Remove from oven and allow to stand for 20 minutes before cutting and serving.
    

How do I ensure the eggplant is properly cooked?

The eggplant should be sliced thin, 1/4 inch max. When you fry the eggplant in the olive oil (before you assemble the Moussaka), you want to ensure you cook the eggplant until it has a very soft texture. This will result in a more mild and rich tasting eggplant. Undercooked it can have a spongy texture and not very flavorful.

Can I prepare Moussaka ahead of time?

Moussaka can be prepared up to two days ahead of time and kept in the refrigerator. This makes it convenient to prepare over the weekend and have available during the week as you just have to bake it. Serve it with a simple Greek salad!

Can I freeze the Moussaka?

You can freeze the Moussaka one of two ways:

1. Assemble the Moussaka and then cover first with plastic wrap and then with aluminum foil. You can have this in the freezer for 4-6 weeks. When you are ready to prepare it, just remove it from the freezer, remove the aluminum foil and plastic wrap and cook for 20-25 minutes longer than if it was not frozen.
2. Portion the cooked Moussaka and freeze what you don’t eat so that it’s readily available for a busy week night. Just be sure to allow it to cool off and wrap it up well in plastic wrap and then place portions in zip lock freezer bags. When ready to reheat, unwrap it, place it in a baking dish, cover with aluminum foil and place it in a 325 degree F, pre-heated oven to warm for 20-25 minutes.