Moussaka is an eggplant based casserole dish native to the Mediterranean and the Middle East. It comes in a range of styles and flavors. Some are not layered and look more like a stew. The Greek version is the best known and has layers of eggplant, tomato sauce, and meat (lamb or beef) topped with a white sauce.
My weekend food find mentioned in my previous post included a Vegetable Moussaka. This version is more like a stew with eggplants, zucchinis, and potatoes. The dish was a tad oily but still very delicious. I really liked it and wanted to recreate it in a more traditional layered style.
I used long Chinese eggplants and small round eggplants which cook more easily. They are also more juicy so that the dish will not be dry. Using a non-stick pan, I fried the eggplants in 3 batches using only 1 teaspoon of oil each time. I did the same with the zucchinis. I put a thin layer of breadcrumbs at the bottom to help absorb any excessive juices. The dish turned out really well. It was moist and very flavorful. Will definitely make this again.
There was just the right amount of juices, not too much as to make it soggy and not too little as to make it dry.
Happy Spring! My forsythia bush is giving a brilliant show of vibrant yellow flowers.
Enjoy…..and have a wonderful day! 😎