- 10 or so medium red skinned potatoes, peeled and sliced into thin slices
- 2 large eggplant, sliced lengthwise into 0.5 cm wide slices
- 1 lb lean ground meat (for veggie moussaka substitute 1 lb mushrooms chopped up)
- 2-3 tomatoes, insides grated, skins discarded
- 1 small to medium onion grated (this will make you cry)
- splash of wine red or white.
- 1/2 cup grated parmesean or pecorino
Be prepared for a mess and a lot of pots and pans going. Prepare bechemel. In about a half centimeter of oil, brown the potato slices a little, then set aside on papertowels. Then slightly brown the eggplant slices—they will drink up oil. To avoid adding more oil, after you brown one layer of eggplant in the pan, remove them, place the next layer in the pan and then place the slices of eggplant that were already browned on top of the uncooked ones. The lower layer will suck the oil off of the top layer. This really helps to minimize the amount of oil used and makes for a lighter moussaka. If the slices are stickin add extra oil minimally. When done also set on papertowels. Brown the meat (or mushrooms in a little oil for vegetarian) add in the onion and grated tomatoes and wine…simmer down until most moisture is gone. (na me exei zoume says yiayia). When all these parts are ready. In a large pyrex pan, first layer 1/2 eggplant slices, then 1/2 potatoes, all the meat (or mushrooms), remaining eggplant, potatoes. Top with bechemel and sprinkle with cheese. Bake about an hour until golden brown. This is a heavy meal…have a nice wine and light salad.
From Andromahi ❤ with my modification on cooking the eggplant.