MOUSSAKA...KEFALONIA STYLE

By • October 28, 2010 • 8 Comments



Author Notes: Kefalonia is what most think that a Greek island looks like; little fishing villages, mountains, turquoise blue water, one of the most beautiful beaches in the world(Mirtos), great Venetian ruins and a movie location (Captain Corelli's Mandoline). Our friend, Panayis and his wife Roxanna made us moussaka one night (she has cooked at all the best restaurants on the island) and I did my best to figure out the ingredients. Her meat sauce is like a bolognese...Kefalonia has a strong Italian heritage . This moussaka is very rich and concentrated. I was going to subtitle this My Big Fat Greek Vacation because I ate so much fantastic food on Kefalonia!dymnyno

Serves 6

  • 1 pound ground lamb
  • 3 ounces thinly sliced pancetta (about 10 slices)
  • 2 cups tomato sauce
  • 1 large onion, small dice
  • 4 garlic cloves, minced
  • 1/4 cup milk
  • 2 potatoes, sliced lengthwise into thin slices
  • 1 large eggplant, sliced into thin rounds
  • bechamel sauce
  • nutmeg
  • bread crumbs
  • parmesan cheese, grated
  • s & p
  • olive oil
  1. Saute the meat, garlic and onions
  2. Saute the pancetta until crispy, crumble and add to the lamb mixture.
  3. Add the tomato sauce.
  4. Add the milk and stir to combine.
  5. Slice the potatoes lengthwise into thin slices and fry in a little olive oil until translucent. Remove to paper towels .
  6. Slice the eggplant into thin rounds, brush with olive oil and roast in a 350 degree oven until cooked but not browned.
  7. Make the bechamel: melt 4 tablespoons butter, add 2 tablespoons flour and whisk together, then add 1 cup milk and keep whisking until it thickens. Add a generous amount of freshly ground nutmeg. (the Kefalonians use nutmeg very generously in a lot of their dishes).
  8. To assemble the casserole: Line the casserole with the potato slices...just one layer.
  9. Next add a layer of the meat sauce.
  10. Next add a layer of eggplant.
  11. Then a layer of meat sauce.
  12. Cover with the bechamel sauce.
  13. Finally, top with a mixture of bread crumbs and cheese and bake for 40 minutes at 350 degrees.
Jump to Comments (8)

Tags: eggplant, greek, lamb, savory

Comments (8) Questions (0)

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Love! I want to see photos of Kefalonia, too!

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over 3 years ago dymnyno

My laptop that has all my pic of Greece crashed...I have an appointment tomorrow to see if it can be saved (this my sorta new apple!).

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I LOVE Moussaka and have never made it ... I think the time may have come to change that - yum! Post a pic of Kefalonia too!!!

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over 3 years ago dymnyno

This is the best version that I have ever made...the pototoes on the bottom act like a sponge to soak up flavors...again...sorry about my awful pic!

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over 3 years ago dymnyno

If I get my computer fixed by Thursday I will post a better pic...I apologize for this terrible one!

Cakes

over 3 years ago Bevi

This looks delicious!

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almost 4 years ago thirschfeld

one of my absolute favorite dishes.

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almost 4 years ago dymnyno

Thanks! Tom.