Greek Moussaka (μουσακάς), eggplant casserole

A bit about Moussaka:
Moussaka is 3-layer form, eggplant based dish of Greece. Also popular in Eastern Mediterranean, and the Middle East.

To be honest I was never interested in Greek food, it sounded to me exactly like Italian food, so I didn't even bother looking into it. The only Greek food I ever ate was my fav. of all time Greek blueberry yogurt.. tehehe
But things have changed, one day my husband brought some lunch from work. The food was from Greek take-out place, and did not look very tasty, but as soon as he opened the box, the smell was soooo good that I couldn't resist and try it!
Oh was I wrong thinking that Greek food was very similar to Italian and that it didn't taste good! It was delicious, with lots of different flavors and textures.

When I decided to do this blog about international food, first recipe that I picked was right away Moussaka. I don't regret picking this recipe, although it might look hard to make. It's not at all, it just might take some time to prepare all the ingredients, but as you're done all you have to do is layer them. In fact, you can prepare all the ingredients in advance and just have it sitting in your fridge, waiting to be put together in this delish dish.
Moussaka has lots of flavor just like other Greek food, but this one is very special, because like i said before it feels like it's a lot like Italian dish, but as you take a bite its way different than Italian. You can really taste all the vegetables, but they are not overwhelming.
My husband hates every ingredient by it self in this dish, except for the potatoes. I can never get him to even try any of eggplant, zucchini, or baked tomatoes. So, I was risking cooking this dish, because I might have been stuck with a whole dish untouched and nothing for dinner. As, Moussaka started baking, it smelled sooooo good that my husband even started asking when it would be done. Well that was a surprise! As he started eating, he wouldn't stop!! He went to get more, 3 TIMES!!!! And he even had it as his late-night snack (and wouldn't admit it to me tehehe).
Well lets get started cooking! Enjoy!!

Ingredients:

9 oz eggplant, cut into 1/4-inch slice

4 cups water

5 tbs olive oil

10 oz zucchini, cut in 1/4 in slices

4 medium potatoes, cut in 1/4 in slices

5 Campari tomatoes, thinly sliced

3 cups shredded sharp cheddar cheese

1 lb ground beef

1 cup chopped yellow onion

1 tsp minced garlic

1 tsp chopped fresh thyme

1 tsp dried oregano

1 tsp sugar

1 tsp tomato paste

3 oz red wine

Salt, pepper to taste

Bechamel sauce:

3.5 oz flour

3.5 oz butter

2 eggs

3 oz milk

salt, pepper to taste

Preparing the vegetables:
1. Salt both sides of eggplant slices. Soak eggplant in water. Eggplant will float so you need to put something heavy on top, to prevent floating. I used small cutting board and placed 2 cups on top to secure. 

Leave for 30 mins to 1 hour. You do so to take away the bitterness of an eggplant.

Meanwhile the eggplant is soaking, prepare rest of the vegetables.
2. Salt both sides of the zucchini .

Heat 2 tbsp of olive oil in a large skillet over high heat, when ready to cook turn down to medium heat. Fry the zucchini 2-3 mins on each side, until golden and soft.

Lay out on a paper towel.
3. Not adding any more oil (for the vegetables not to be too greasy), fry the potatoes, until soft and golden. Lay out on paper towel.
4. By this time the eggplant should be ready to use. Drain the water from eggplant, dry with paper towel. Add 2 tbsp of olive oil to the same skillet, fry the eggplant until slightly golden.


Preparing the meat:

1. Over high heat, heat 1 tbsp olive oil in a large saute pan. Fry the onions and garlic until a bit browned on edges.
2. Add the ground meat to onions and garlic. With a wooden spoon break meat apart.
3. When the meat is slightly pink add tomato paste, thyme, oregano, salt, pepper.

Mix well, add wine and sugar. Let simmer for 5 mins, until ready.

Putting together the Moussaka:
1. Drizzle the casserole pan with olive oil, and spread all around with a brush.
2. Spread the potatoes in one layer, salt and pepper. Add half of cup of shredded cheese.

3. Top with 1/2 of ground meat.

4. Next layer, lay out the eggplant, salt and pepper. Add half of cup of shredded cheese.

5. On top of eggplant, lay out the zucchini, salt and pepper. Add half of cup of cheese.
6. Top with rest of the ground meat. Cover with slices of tomatoes, salt and pepper and top with rest of the cheese.

Preparing the bechamel sauce:

1. Melt the butter over low heat. Using a whisk, add flour to melter butter whisking continuously to make a smooth paste.

2. Add milk to mixture in a steady stream, whisking continuously.

3. Simmer until thickens a bit but does not boil.
4. Stir in beaten eggs.
5. Over low heat stir to thicken.

Pour the bechamel sauce over.

Can crumble some Greek feta cheese on top. Bake in preheated 350°F oven for 30-40 minutes, until crisp and golden on top.
I suggest to serve with Francis Coppola California Merlot.