Easiest Way to Make Tasty Moussaka, my version

Moussaka, my version. Fry them or bake them in the same way as the eggplants. Add the eggplant, sprinkle with salt and pepper, and toss to coat. Scatter the onion and garlic over the eggplant,.

A nice moussaka, a Greek salad, a healthy pour of wine and good friends and you have a wonderful meal and hopefully some leftovers for another night! If you like this Modern Greek Moussaka, you may also like my Mom's Lasagna recipe. Like the moussaka, this lasagna is a simplified version of the traditional recipe. You can have Moussaka, my version using 23 ingredients and 9 steps. Here is how you cook that.

Ingredients of Moussaka, my version

1. It's of base.
2. You need 1 large of eggplant, aubergine.
3. Prepare 1 1/3 lb of ground meat, lamb, pork, or beef.
4. You need 28 oz of diced tomatoes.
5. Prepare 1 large of onion chopped.
6. You need 1/2 lb of bulk sausage.
7. Prepare 1/4 tsp of ground cinnamon.
8. Prepare 1/4 tsp of ground allspice.
9. It's 1 tsp of minced garlic.
10. You need 2 tbsp of tomato paste.
11. It's 1/2 cup of grated parmesan cheese.
12. It's 1/4 tsp of salt.
13. You need 1 of olive oil, extra virgin.
14. You need 1/4 tsp of ground black pepper.
15. Prepare 1/4 tsp of salt.
16. You need 2 large of eggs beaten.
17. It's of topping sauce.
18. You need 1/2 cup of grated parmesan cheese.
19. It's 2 large of eggs.
20. You need 14 oz of coconut milk.
21. Prepare 1 1/2 tbsp of baking powder.
22. You need 1/2 cup of butter.
23. It's 1/4 tsp of ground nutmeg.

Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Traditional moussaka uses ground lamb while most modern versions use ground beef.

Moussaka, my version step by step

1. Preheat oven 400°Fahrenheit.
2. Peel the eggplant. Cut the eggplant into quarters long ways. Take a vegetable peeler and slice the eggplant thinly. About an eighth of an inch thick.
3. Oil the eggplant slices. Add salt. Bake in oven till done. I did mine ith the pan I was going to bake the moussaka in..
4. When eggplant is soft. Set aside. Mix the cheese and egg together. Lower heat on oven to 350° Fahrenheit..
5. In a pan add sausage and ground meat. Add onions, cinnamon, allspice, garlic,tomato paste, salt and pepper. When the mixture is browned add diced tomatoes. Simmer 15 minutes. Let cool 20 minutes add beaten egg mixture. Then mix well..
6. Add meat, egg and cheese mixture to the top of eggplant. Set aside..
7. Mix eggs, nutmeg, and coconut milk together set aside.
8. In a saucepan add butter and melt. Mix nutmeg and baking powder with parmesan cheese. Add it to butter stirring constantly. Add milk, egg mixture still stirring constantly. Till it thickens add to top of the tomato meat mixture..
9. Bake in oven 45 minutes. Let cool, this is important, 20 minutes or when you cut into it and serve it will slide. Once it cools it won't do the slide. Even reheated it won't. I refrigerated overnight. Serve hope you enjoy!.

I took culinary license to add the additional twist of halving the ground beef with mild ground sausage. This added a wonderful flavor dimension to the dish. As I've mentioned many times on my blog, I am of Greek-Cypriot heritage (on my dad's side) and cooking authentic Greek-Cypriot recipes is something I love to do. However, many of my favourites are not always Slimming World friendly, so I have had to learn to adapt them, including my version of moussaka. Moussaka is an eggplant and/or potato based casserole.