Most versions of Moussaka are based primarily on sautéed eggplant and tomato, usually with ground meat. However, the Greek version includes layers of meat and eggplant topped with a Béchamel sauce and then baked in the oven.
There are other well-known variations on this basic recipe, sometimes with sauce on the top of the recipe, sometimes vegetables are added. These variants of the Moussaka may include, in addition to the eggplant slices, sautéed zucchini slices, partly-fried potato slices, or even sautéed mushrooms. There is a Vegan version in the Greek cookbook by Tselementes, which includes neither meat nor dairy products, just vegetables;ground eggplant is used instead of the ground meat, tomato sauce, and some bread crumbs are added.
In 1979 McCall’s added a recipe to their collection called Moussaka-In-A-Hurry for those who might be interested in what is called Contemporary cooking along with other recipes. Housewives and novice cooks everywhere would be able to literally make Moussaka-In-A-Hurry.
Makes 6 to 8 servings.
- 1 pound of eggplant
- 4 small to medium zucchini
- 3 tablespoons salad oil
- 1 medium onion, sliced
- 2 tablespoons chopped parsley
- 1-4 1/2 ounce jar of sliced mushrooms, drained
- 1-7 1/4 ounce jar of roasted pimientos, drained
- 1 and 1/2 pounds of ground chuck
- 1 teaspoon of salt
- 1 teaspoon of dried oregano leaves
- 1-6 ounce can of tomato paste
- 6 dashes of Tabasco sauce
- 1-10 3/4 ounce can of condensed Cheddar cheese soup, undiluted
- 1/4 cup Parmesan cheese
- Wash and dry the unpeeled eggplant and zucchini. Cut the eggplant lengthwise into quarters; slice eggplant and zucchini crosswise, 1/4 inch thick.
- In a large skillet, heat oil. Add eggplant, zucchini, onion, and parsley. Cook over medium heat, covered, 15 minutes, or until vegetables are tender. Stir in mushrooms and pimientos.
- In a large skillet, sauté ground chuck, stirring, just until red color disappears. Pour off the fat. Stir in salt, oregano, tomato paste, and Tabasco. Cook, stirring, several minutes longer.
- Heat cheese soup, stirring, until boiling.
- In a round, 2-quart size shallow casserole, arrange vegetables around edge; place meat the mixture in the center of the dish; cover meet with cheese soup. Sprinkle with grated Parmesan cheese.
- Run under broiler 2 to 3 minutes, or until lightly browned on top.
- Serve while warm.
©Copyright 1973 by The McCally Publishing Co. All rights reserved. Printed in U.S.A.