A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Moussaka October 24, 2016

Filed under: Uncategorized — tiffanyrose913 @ 9:56 pm


One of my most favorite recipes to make is Pastistio , aka Greek Lasagna, so when I had an eggplant that I had to use up, I knew I had to try to make Moussaka for my first time – and I am so glad that I did!  It definitely had the flavors of Pastistio, but a little different!

The only thing I did do is add cinnamon to this recipe because I LOVE the way it tastes in the tomato sauce!


  • 2 large eggplants / aubergines, cut into ¼” / ¾cm thick slices
  • 2 tbsp olive oil
  • 1 tbsp olive oil
  • 1 onion, diced (brown, white, yellow)
  • 2 garlic cloves, crushed
  • 1.4lb/700g ground beef (beef mince)
  • 14oz/400g crushed tomatoes (Note 1)
  • 3 tbsp tomato paste (Note 1)
  • 1 cup beef broth/stock (or water + 1 beef bouillon cube) (Note 1)
  • 1½ tsp sugar (any)
  • 2 tsp dried oregano
  • ¾ tsp salt
Bechamel Sauce (Note 2)
  • 4 tbsp butter
  • 5 tbsp plain flour
  • 3 cups milk (I use low fat)
  • ¼ tsp nutmeg, freshly grated (optional)
  • ½ cup grated parmesan cheese (Note 3)
  • 1 egg + 1 egg yolk (Note 4)
  • Salt and pepper
  • ⅓ cup panko breadcrumbs (Note 5)
Eggplant (Note 6)
  1. Sprinkle the eggplant with salt and place them (stacked) in a large colander. Leave to sweat for 30 minutes, then pat dry with a paper towel.
  2. Preheat oven to 200C/390F. Lay eggplant onto 2 large baking trays, brush with olive oil and bake for 10 minutes or until just softened. Remove and set aside to cool.
  1. Heat olive oil in a skillet over medium high heat, then cook the garlic and onion for 3 minutes. Add the beef and cook, using the wooden spoon to break up the mince as you go. Add remaining ingredients and bring to a simmer, then cover, lower heat to medium low and cook for 15 minutes.
Bechamel Sauce
  1. Melt butter in a pan over medium heat. Add flour and cook for 1 minute, using a whisk to keep it moving.
  2. Add 1 cup of milk and whisk to combine. It will thicken quite quickly, then add the remaining milk. Whisk until smooth then cook for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon, as per photo below.
  3. Remove from the stove and whisk in cheese. Allow to cool for 5 minutes, then whisk the eggs in.
  4. Add salt and pepper to taste.
  1. Preheat oven to 180C/350F (all oven types).
  2. Place half the eggplant in the bottom of a baking dish (I used my 26cm/9″ Lodge skillet), then top with all the Filling.
  3. Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs and bake for 30 – 40 minutes or until golden brown.
  4. Allow to stand for 10 minutes before serving.

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