Recipe video above. A traditional recipe for an iconic Greek dish! Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice flow to it - I've popped prompts in the steps. :-)
1. Meat - lamb is traditional, beef is equally delicious!
2. Beef stock - or use hot water plus 1 extra bouillon stock cube (or 1 tsp of powder)
3. Cheese - Traditionally this is made with grated Kefalotiri Cheese which is actually sold in some large supermarkets in Australia nowadays. But I've been making this with parmesan for years.
4. Stock powder - I like using Vegeta or chicken or vegetable stock powder to flavour the white sauce because it adds more flavour than plain salt and there's a LOT of sauce! But plain salt will do just fine too. (I would probably add a bit more cheese!)
5. Panko - Panko is totally not Greek, it's Japanese breadcrumbs. But I practically always use panko instead of normal breadcrumbs because the pieces are bigger so you get way better CRUNCH! Normal breadcrumbs totally ok.
6. Eggplant - the salting removes excess liquid so the eggplant doesn't become soggy and make the moussaka watery once assembled. Also sometimes eggplant can be bitter and this removes the bitterness.
Some recipes fry, I prefer to bake because you use far less oil. But the quickest way to cook a big load of eggplant like in this recipe is on the BBQ - no need to salt if you do this, just brush with oil and cook on medium high 3 minutes or so on each side until softened!
7. FREEZING: Cook per recipe, then allow to cool. Cover tightly with cling wrap then freeze. To reheat, thaw then reheat at 180C/350F for 25 minutes uncovered or until a knife inserted into the centre comes out hot.
8. Nutrition per serving. Far lower carbs than Lasagna!!