Greek Moussaka
Servings: 6 people
Ingredients
- 3 Eggplants cut into 1/2 inch slices
- 3 Potatoes peeled and sliced
- 2 cups Parmesan Cheese
- Olive Oil for brushing on vegetables
- Salt & Pepper
- Dried Oregano
Other Recipes
- 2 batches Basic Meat Sauce see notes for link to recipe
- 1 batch Bechamel Sauce see notes for link to recipe
Instructions
- Preheat the oven to 475 degrees.
- Place the sliced eggplant and potato slices on three baking pans.
- Brush the eggplant and potatoes with olive oil and season both sides with salt, pepper and oregano.
- Bake 15-20 minutes or until cooked and golden. Do not over cook the eggplant or it will fall apart and begin to melt. Make sure that it becomes golden on both sides.
- Place the roasted potato slices on the bottom of a 9 x 13 inch baking pan. Use a deep pan. Sprinkle grated cheese over the potatoes.
- Top with a layer of roasted eggplant slices and sprinkle grated cheese over them.
- Top with the meat sauce and spread.
- Make a final layer of roasted eggplant over the meat sauce and top with the béchamel sauce.
- Sprinkle any remaining cheese over the sauce if desired.
- Adjust oven temperature to 375 degrees.
- Bake 45 minutes – 1 hour until the cream is golden brown on top.
- Allow to rest for about 45 minutes before slicing so that the pieces hold their shape.