Moussaka

You cannot get more Greek than Moussaka. This traditional dish is considered by many to be the true flavor of Greece. The dish is basically an eggplant dish and when cooked correctly, the main ingredient just melts in your mouth.
Submitted by David McCarthy, Australia

Ingredients

• 4-5 eggplants
• 1 lb (1/2 kilo) ground (minced) meat (I use beef)
• 2-3 tomatoes
• 2/3 cup olive oil
• 2 chopped onions
• 1 garlic clove
• 1 bay leaf
• Oil for frying
• 1/4 cup grated Parmesan cheese
• Flour
• 2 cups Bechamel sauce
• Salt and pepper

Method

Saute the onions in oil.

Add meat and continue to saute for 10 minutes.

Add tomatoes, bay leaf, garlic, salt and pepper and allow the mixture to boil for about one hour.

Wash eggplants and cut off stem ends. Slice into round pieces and soak in salted water for approximately one hour.

Drain and coat eggplant with flour and fry in very hot oil. (For a lighter version, cook the slices in the oven for 15 minutes at 400F or 200C degrees.)

In a pan, place a layer of eggplant slices, season with salt and pepper. Add a layer of the meat mixture. Add another layer of each.

Pour bechamel sauce over the last layer.

Sprinkle with cheese and bake at a high temperature for about 25 minutes.

Take out the moussaka and cut it in square pieces.

Makes 5-6 servings. Serve hot.

Variations

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