I have made moussaka several times in the past. We love Greek food and we always grow eggplant in the garden. Moussaka takes care of both of those!
This recipe is unlike any moussaka I have ever made. I really don’t think it is moussaka.
If definitely has some of the same ingredients, but ingredients don’t make a dish.
The hamburger layer is, I think, the worst part. By pressing the hamburger in the bottom of the casserole you, in essence, get a very large hamburger.
I guess that wouldn’t be so bad, but it turns out dry and has no flavor. This is despite the amount of salt and pepper added.
The eggplant should probably be parboiled first. It did not cook evenly or well baking it.
I used fresh tomatoes instead of canned. The garden is in full swing and we have a lot of tomatoes - so why not.
The bread crumbs didn’t make sense to me either. It just felt like they didn’t belong.
The cheese, being parmesan, doesn’t really melt. It does brown quite a bit. You get an almost parmesan crisp on the top.
So, basically, not moussaka, and not really all that tasty either.
MOUSSAKA
1 Pound Ground Beef
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Eggplant, Sliced
1 Can Diced Tomatoes, Drained
2 Tablespoons Olive Oil
1/2 Cup Bread Crumbs
2 Tablespoons Butter
1/2 Cup Grated Parmesan Cheese
In a bowl, mix the meat with salt and pepper. Press into the bottom of a well greased casserole. Spread the sliced and seasoned eggplant over top. Drain and pour the tomatoes over the eggplant. Pour oil over the top of the tomato, then sprinkle with bread crumbs. Dot with butter and cover. Bake in a 350 degree oven for 30 minutes. Uncover, sprinkle with parmesan and cook an additional 15 minutes.
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