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
Ingredients
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1 pound ground lamb
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3 ounces thinly sliced pancetta (about 10 slices)
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2 cups tomato sauce
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1 large onion, small dice
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4 garlic cloves, minced
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1/4 cup milk
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2 potatoes, sliced lengthwise into thin slices
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1 large eggplant, sliced into thin rounds
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bechamel sauce
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nutmeg
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bread crumbs
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parmesan cheese, grated
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s & p
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olive oil
Directions
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Saute the meat, garlic and onions
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Saute the pancetta until crispy, crumble and add to the lamb mixture.
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Add the tomato sauce.
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Add the milk and stir to combine.
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Slice the potatoes lengthwise into thin slices and fry in a little olive oil until translucent. Remove to paper towels .
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Slice the eggplant into thin rounds, brush with olive oil and roast in a 350 degree oven until cooked but not browned.
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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).
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To assemble the casserole: Line the casserole with the potato slices...just one layer.
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Next add a layer of the meat sauce.
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Next add a layer of eggplant.
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Then a layer of meat sauce.
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Cover with the bechamel sauce.
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Finally, top with a mixture of bread crumbs and cheese and bake for 40 minutes at 350 degrees.
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