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BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaMay 26, 2012
Build your Moussaka….... Continued....
Lightly oil a baking or roasting pan (I use both bottom and top lid of my roasting pan) and sprinkle the bottom with the ½ of of your breadcrumbs. Place half of your eggplant slices on the breadcrumbs (It is ok to overlap) and spread half of your meat mixture evenly on top, followed by half your cheese. Repeat the above whole procedure again, and then carefully pour the béchamel sauce evenly over the top. Sprinkle the top with nutmeg. Bake at 350 F (180 degrees Celsius) for 30 minutes, and continue to cook for another 15-30 minutes, until golden brown. Remove the Moussaka from the oven and allow cooling for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can be eaten at room temperature. Like many Greek dishes, this is even better the next day. Yield: approximately 8 very generous servings. Serving suggestions: Serve with a Greek or green salad.
My Very Best Greek Moussaka Ever !!! (Part 2) (1)
Lightly oil a baking or roasting pan (I use both bottom and top lid of my roasting pan) and sprinkle the bottom with the ½ of of your breadcrumbs. Place half of your eggplant slices on the breadcrumbs (It is ok to overlap) and spread half of your meat mixture evenly on top, followed by half your cheese. Repeat the above whole procedure again, and then carefully pour the béchamel sauce evenly over the top. Sprinkle the top with nutmeg. Bake at 350 F (180 degrees Celsius) for 30 minutes, and continue to cook for another 15-30 minutes, until golden brown.
Remove the Moussaka from the oven and allow cooling for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can be eaten at room temperature. Like many Greek dishes, this is even better the next day. Yield: approximately 8 very generous servings.
Serving suggestions: Serve with a Greek or green salad.