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Breadcrumbs to soak up the drippings. A thin layer of potato fried in olive oil. A layer of spicy blue cheese and mild cheddar cheese. A thin layer of skillet fried eggplant. A thick layer of meat sauce with shaved lamb in tomato/onion/ fresh pepper sauce, simmered till thick and tender. Another second layer of potato, cheese, eggplant and lamb tomato sauce on top. Covered with a layer of blue cheese and cheddar bechamel sauce. You will love this interpretation of the traditional greek dish. I use a pre-oiled large 9” cake spring form to bake the moussaka dish, let it sit one hour in the spring form, open it up when cooled, no flour crust needed. Makes a six pound dinner, a feast for four to six people. Does not freeze well. I usually serve this with a greek appetizer like olives or dip, followed by baklava dessert.
View original recipe on cookpad.comSlice yellow potatoes in 1/4” thick slices, soak 1 hour in salted water to remove the starch, drain 10 minutes. Single layer fry the potato slices in olive oil till golden and crisp, about 5 minutes each side. Lay half of them down inside cake form in a scalloped overlapping layer on top of bread crumbs. Crumbs on the bottom will soak up any moisture and keep the moussaka pie firm.
Crumble blue cheese over the potatoes, 1 Tbs, add grate cheddar cheese, 1 Tbs on top.
Slice and soak the eggplants. Rub slices with seasalt to draw the bitter juice, drain 10 minutes in collander. Wipe dry and panfry single layer in olive oil till they develop color, about 5 minutes. Lay half of them in a scalloped layer on top of the cheese.
Preheat oven to 450F degrees. Marinade the lamb chops overnight in milk and mint, dry, then panfry in 2 Tbs olive oil, cut out tender lean meat medallion part, slice thin, add back to pan. Save bones and fat to make lamb stew. With the lamb, panfry the onions, peppers and garlic till soft. Add tomato puree, oregano, tamarind bean, stir till fragrant, simmer till thick, taste and add spices, put half on top of eggplant. Sprinkle Tbs blue and Tbs cheddar cheese on top.
Put a second stack of potato, cheeses, eggplant and lamb tomato sauce on top. If sauce in skillet has separated, simmer lamb tomato sauce 10 more minutes to thicken, do not pour off the delicious juices. Set tamarind bean aside.
Make bechamel sauce: add flour one tablespoon at a time to lamb pan drippings till absorbed, fry till fragrant, stir in water till sauce is smooth. Add cream, simmer on low. Add cheeses and nutmeg, whip eggs, add, stir till sauce thickens, pour on top of moussaka.
Bake in preheated 450F degree oven for 45 minutes. Turn oven off and close door, moussaka inside, rest one hour, release from form, cut in four wedges. Serve with cold greek white wine, called Retsina. Enjoy.
Optional: to retain all of the delicious moussaka juices inside the pie, use one 6” roll of frozen puff pastry dough (see home made recipe), or 3 purchased filo dough sheets, put in baking form in lieu of breadcrumbs on the bottom.
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