Moussaka

Moussaka is one of those homey dishes that I welcome to the table all year long. Serve this fast and fresh dish hot or at room temperature piled on top of toasted rustic or multigrain bread.

Moussaka

Start to finish: 45 minutes
Hands on time: 30 minutes

Ingredients

1 small eggplant (about 12 ounces), peeled and sliced a little less than 1/2-inch thick
Salt for sprinkling plus 1/4 teaspoon
Freshly ground black pepper
1/4 cup olive oil plus more if needed
1 pound Italian sausage
1 onion, chopped
2 zucchini, halved lengthwise and thinly sliced
2 cloves garlic, minced
2 ripe tomatoes, peeled, seeded and chopped
1 tablespoon balsamic vinegar
1/4 teaspoon ground cinnamon
1/4 cup grated Kefalotyri or Parmesan cheese
Toasted rustic or multigrain bread, optional

Preparation

Preheat oven to 350 degrees F.

Sprinkle eggplant with salt and pepper.

Heat a 12-inch skillet over medium-high heat and add 2 tablespoons of the olive oil. When the oil shimmers, add the eggplant (it may take two batches) and fry until limp and lightly browned on both sides, about 5 minutes. Transfer the eggplant to a plate.

Crumble the sausage into the hot pan and sauté until no more pink remains, about 3 minutes.

Add the onion, zucchini and 1/4 teaspoon salt to the sausage and sauté until it softens, 4 minutes. Add the garlic and the tomatoes, vinegar and cinnamon and cook until the tomatoes give off their juices, about 4 minutes. Season the mixture with more salt and pepper if it needs it.

Top the vegetables with the eggplant and sprinkle over the cheese. Bake the moussaka in the preheated oven for 15 minutes or until the top is crispy and the vegetables are tender. Serve hot or at room temperature on toasted bread if desired.

In the glass: I’m craving a glass of Castle Rock Pinot Noir with cherry and spice notes.

Serves 4

Click here to print this page | Recipe created by Carla Snyder

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

One comment

  1. I am Greek and have tasted different Moussakas in Greece, festivals here. The recipe above is definitely not the traditional, normal moussaka. There’s no cream above and we definitely do not use sausage. This should be called something else, not Moussakas.

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