Recipe How to make a simple Greek Moussaka casserole
Being of Greek ancestry I have been around Greek food all my life. My favorite dish has always been Greek Moussaka. Moussaka is a savory cinnamon (secret ingredient) spiced eggplant dish. The common recipe is kind of work intensive with several steps and plenty of layering. With this Moussaka recipe, however, you just toss the ingredients in a casserole with all the usual vibrant flavors! Bake and enjoy!
Note: After you dice the eggplant add salt and toss together.
Easy Moussaka casserole
1 medium eggplant, peeled and diced into 2-inch chunks
1 sweet onion, chopped
1 ½ lbs. lean ground beef
2 garlic cloves, minced
2 small red potatoes microwaved about 5 minutes so they are partially cooked then diced into 2 inch chunks
1 jar of marinara spaghetti sauce
1 tsp. cinnamon
Salt and pepper to taste
1 ½ cups milk
1/3 cup flour
1 egg, beaten
¼ cup grated parmesan cheese
In a large saucepan cook ground beef on medium heat until browned. Drain.
Add the onion and garlic and cook for a few minutes more. Then, add the diced eggplant. Finally, add the diced potatoes and cook until the eggplant is slightly soft.
Next, add the spaghetti sauce, cinnamon and salt, and pepper to taste, stirring it all together. Remove from heat.
Spray a baking dish with non-stick spray. Add the eggplant/meat mixture into the pan and set aside.
In a small saucepan add ½ milk and the flour and whisk on low heat till well blended. Continue adding the rest of the milk while whisking. Next, add the beaten egg and stir until smooth and thickened. Add the grated parmesan cheese.
Spread the topping on the eggplant/meat mixture in the baking pan and place in a 350-degree oven. Bake for 40 minutes.