Greece's most famous dish, moussaka is usually baked in a large dish. This version makes individual servings, which are easier to freeze.
The moussaka can be baked, cooled, covered, and refrigerated up to 1 day ahead. Reheat in a 350°F (180°C) oven for 30-40 minutes.
Freeze for up to 3 months.
Preparation Time30 min
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course
Taste and TextureCheesy, Meaty, Savory
Type of DishCasserole, Gratin
- 2 large eggplants, cut into ¼ in (5mm) rounds
- Salt and freshly ground black pepper
- 8 tbsp olive oil
- 1 large onion, chopped
- 1 lb (450g) ground lamb
- ½ cup hearty red wine
- 2 cups canned crushed tomatoes
- ½ cup lamb or beef stock
- 2 tsp dried oregano
- 1 tsp sugar
- 1 lb (450g) baking potatoes, such as Burbank, cut into ¼ in (5mm) slices
- ¼ cup freshly grated Parmesan
- ¼ cup plain dried bread crumbs
- 1 cup plain Greek-style yogurt
- 3 large eggs
- 1 tbsp cornstarch
- ½ cup cottage cheese
- ½ cup crumbled feta cheese
- 6 × 16 oz (445ml) individual freezer-to-oven casseroles
Toss the eggplant with 2 tbsp salt in a colander. Let stand in the sink to drain for 30 minutes. Rinse well under cold running water. Drain and pat dry.
Meanwhile, heat 2 tbsp of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the lamb and increase the heat. Cook, breaking up the meat with a spoon, about 5 minutes, until it loses its raw look. Pour off excess fat.
Add the wine and boil for 2 minutes. Stir in the tomatoes, stock,1 tsp of the oregano, and sugar. Season with salt and pepper. Simmer, uncovered, over medium heat, stirring occasionally, for 30 minutes, or until the meat sauce is quite thick.
Preheat the broiler. Brush the eggplant on both sides with the remaining 6 tbsp oil. In batches, broil the eggplant, turning once, about 5 minutes, until golden brown on both sides. Boil the potato slices in a large saucepan of lightly salted water for about 8 minutes, until just tender. Drain.
To make the topping, whisk the yogurt, eggs, and cornstarch together until smooth, then whisk in the cottage cheese and feta.
Preheat the oven to 350°F (180°C). Lightly oil 6 individual freezer-to-oven casseroles. In each casserole, starting with the eggplant, alternate 2 layers each of eggplant and meat sauce. Top with the potato slices, then the yogurt sauce. Mix the Parmesan, bread crumbs, and the remaining 1 tsp oregano and sprinkle over the potatoes.
Bake for 45 minutes, or until golden brown and bubbling. Serve while moussaka is hot.
Variations: Substitute 2 cups White Sauce (Tartar Sauce), mixed with ½ cup shredded Cheddar, for the yogurt. Sprinkle with a little extra cheese before baking.
2008 Dorling Kindersley