Moussaka is a Greek dish made of ground lamb, eggplant, tomatoes, bechamel sauce and cheese.In the classic moussaka, the eggplant is sliced and fried in olive oil. It absorbs a lot of oil. I prefer to breaded and finish baking it, that way the moussaka is more firm and the layers do not slice off when serving hot.

We simply bow to this dish💞 It's the dish of all dishes, at least according to my preferences! There's no room for alternative, healthy cooking methods here. Moussaka requires fried eggplant and potatoes... we leave the healthy stuff for other dishes 😁 It does take some effort, but it's more than worth it!!!

It is certainly the most well-known Greek dish abroad. There is no foreigner who will come to our country and not try it, just as there is no Greek restaurant abroad that does not have it on its menu. Greek moussaka in its most traditional version.

love this dish in Greek restaurants. had to give it a.go at home

With plenty of time at home and the fasting period, I decided to make a somewhat elaborate dish in a vegan version. The result was rewarding, and we enjoyed a very delicious, albeit vegan, dish!

I find Moussaka to be a small labor of love, but the result is definitely a crowd pleaser. This Greek version includes layers of potatoes, meat, and eggplant that are topped with a Béchamel (white) sauce. Each of the layers is separately cooked (hence the small labor) before being combined for the final baking. Enjoy this with a side Greek salad and a glass of wine. Opa!

Breadcrumbs to soak up the drippings. A thin layer of potato fried in olive oil. A layer of spicy blue cheese and mild cheddar cheese. A thin layer of skillet fried eggplant. A thick layer of meat sauce with shaved lamb in tomato/onion/ fresh pepper sauce, simmered till thick and tender.Another second layer of potato, cheese, eggplant and lamb tomato sauce on top. Covered with a layer of blue cheese and cheddar bechamel sauce. You will love this interpretation of the traditional greek dish.I use a pre-oiled large 9” cake spring form to bake the moussaka dish, let it sit one hour in the spring form, open it up when cooled, no flour crust needed. Makes a six pound dinner, a feast for four to six people. Does not freeze well. I usually serve this with a greek appetizer like olives or dip, followed by baklava dessert.

The ultimate summer dish!!!! When you hear moussaka, you think heavy food. Here's a recipe for the lightest and juiciest flavorful Moussaka!!!!!!

Since my son went to study in another city, I thought of cooking his favorite dishes that are hard for him to make on his own, putting them in microwave-safe containers, freezing them, and sending them to his home in insulated boxes with ice packs.

Moussaka with eggplants, zucchini, potatoes, ground meat, and a very nice and tasty béchamel. This recipe doesn't have unnecessary oils as the vegetables will be baked in the oven. Also, the ground meat will be cooked with minimal olive oil to make the dish healthier.

This is a very filling meal! I only had 1 aubergine to use up but really could have used another so I wrote in the recipe to use 2, that way you'll be able to overlap the slices for better layers. The kids really enjoyed it too

Moussakas is a classic Greek Dish with lay of Potatoes on the bottom and layers of Eggplants, Beef and or Lamb. Topped with Bechamel Sauce and cheese.