Chef Ryan Foti
The Olympia
Ingredients
1 large eggplant
1/2 cup olive oil
2 large russet potatoes
1 pt meat sauce
1 pt bechamel sauce
1/4 cup roasted garlic
1 cup graviera or parmesan cheese
Greek lasagna, (moussaka) takes the same concept of an Italian lasagna. All of the ingredients are stacked on top of each other and baked to make a layered masterpiece full of flavor.
1) Meat sauce. Any flavorful meat sauce will do, although traditionally, lamb is used. The important part is that the meat sauce ends up thick so it’ll hold its place within the layered dish.
2) Bechamel. Bechamel is a flour/butter-thickened milk sauce that most times includes garlic and onion. As with the meat sauce, the bechamel needs to be extra thick.
The Olympia
Chef Ryan Foti
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Greek Lasagna (aka Moussaka) Recipe
1 large eggplant
1/2 cup olive oil
2 large russet potatoes
1 pt meat sauce
1 pt bechamel sauce
1/4 cup roasted garlic
1 cup graviera or parmesan cheese
Greek lasagna, (moussaka) takes the same concept of an Italian lasagna. All of the ingredients are stacked on top of each other and backed to make a layered masterpiece full of flavor.
1) Meat sauce. Any flavorful meat sauce will do, although traditionally, lamb is used. The important part is that the meat sauce ends up thick so it’ll hold its place within the layered dish.
2) Bechamel. Bechamel is a flour/butter-thickened milk sauce that most times includes garlic and onion. As with the meat sauce, the bechamel needs to be extra thick.
3) Slice eggplant lengthwise to simulate lasagna sheets. Toss with olive oil, salt and pepper and roast at 325 degrees for at least an hour. Roasting the eggplant mellows any bitterness.
4) Slice potatoes lengthwise, like the eggplant. To avoid browning, use immediately or immerse in water or par cook slightly.
5) Assemble in a 9″x9″ pan like you would a lasagna, alternating sauces, eggplant and potatoes as high as you’d like and then cover the top with cheese. Cover with foil and bake at 350 degrees until internal temperature of 160 degrees. Pull the cover off during the last 15 minutes of cooking to brown cheese. Let sit for at least 15 minutes after baking before serving.