Keeping an Eye on the Moussaka
When scanning the menu in a Mediterranean restaurant, (Katerina’s, Aya Sofia, Olympia, Anthonino’s), I’m always attracted to the moussaka.
The baked layers of eggplant, ground lamb/beef, cheese, spices, béchamel and tomato sauces are divine. (Of course, you could put béchamel on shoe leather and it would taste good.) But when paired with eggplant, it becomes ambrosia—food for the gods.
Family in the Kitchen
But you don’t need to live on Mount Olympus to enjoy this fantabulous Mediterranean dish. I recently got a note from Russ saying he, Debra and Austin were making the casserole for dinner.
I suppose moussaka could be made by one person, but it’s definitely easier and more enjoyable as a group activity.
Oldies but Goodies
Debra found a Greek version of the dish in an old cookbook and has baked it many times since. (Tattered cookbooks and stained recipe cards are the best. It indicates usage and that means the recipes have repeatedly been enjoyed.) Debra says she’s never found a bad recipe in the book. Now, that’s a good sign.
This versatile dish can be assembled ahead and refrigerated. Or prepare just the sauce and assemble when needed. If you want to serve the completed casserole later, freeze unbaked. Allow to thaw before putting in the oven. Moussaka pairs nicely with a salad, crusty bread, and a good wine.