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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
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
parmesan cheese, grated
s & p
- Saute the meat, garlic and onions
- Saute the pancetta until crispy, crumble and add to the lamb mixture.
- Add the tomato sauce.
- Add the milk and stir to combine.
- Slice the potatoes lengthwise into thin slices and fry in a little olive oil until translucent. Remove to paper towels .
- Slice the eggplant into thin rounds, brush with olive oil and roast in a 350 degree oven until cooked but not browned.
- 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).
- To assemble the casserole: Line the casserole with the potato slices...just one layer.
- Next add a layer of the meat sauce.
- Next add a layer of eggplant.
- Then a layer of meat sauce.
- Cover with the bechamel sauce.
- Finally, top with a mixture of bread crumbs and cheese and bake for 40 minutes at 350 degrees.
- This recipe was entered in the contest for Your Best Open House Dish