“I just wanted to let you know that the Moussaka last week was the best I ever had- and I’m Greek! The bechamel was light and fluffy, and the meat was impeccably seasoned.” I haven't traveled to Greece, but when I get a text like this, I feel pure joy. I love eating Moussaka. Moussaka is to the Greeks what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets and topped with a thick layer of béchamel sauce. It is an amazing meat cake with a layer of potatoes, followed by sliced eggplant, followed with seasoned ground beef, and topped with a creamy bechamel sauce flavored with Kefalograviera cheese. Yummy!
This dish is served with a side of Greek salad.
Ingredients: Ground beef, eggplant, onion, garlic, flour, milk, butter, eggs, Kefalograviera cheese, tomato, tomato paste, sugar, cinnamon, bay leaf, salt, pepper, red cooking wine, olive oil, and canola oil.
Salad: Lettuce, feta, black olives, cherry tomatoes, lemon juice, garlic, olive oil