There’s a vast volume of eggplant here and it takes 3 trays. I’ve opted to bake here (like I do with Eggplant Parmigiana), but actually, the fastest and easiest way to cook the eggplant is on the BBQ. Traditionally, the eggplant slices are fried but there’s plenty of recipes (even from Greek cookbooks) that grill/broil, bake or BBQ the eggplant. Here’s a quick look at each of these components – or if you prefer, watch the recipe video below or skip straight to the recipe! Thick béchamel sauce – thicker than used in Lasagna and things like Broccoli Gratin, it’s semi-set using eggs The meat sauce, a rich Bolognese type sauce made with lamb or beef but with traditional Greek flavours of oregano and cinnamon Since this time, it has evolved a wee bit pursuant to other Greek cookbooks that have crossed my path, but the core of the recipe is still very much the original recipe. Well, Greek Mamas might not have such a pragmatic view as the answers I’ve provided, but hopefully this recipe gets their nod of approval! It’s a traditional recipe sourced from a Greek cookbook called The Food And Cooking Of Greecewhich I found at my local library back in 2015. Eggplant is a sponge for oil, my friends!) Potatoes in place of eggplant? (Totally fine, eggplant is just more traditional)īlasphemy to bake rather than fry the eggplant? ( Once layered up, you can’t tell if it’s baked rather than fried but your skinny jeans will thank you for it. I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like:īeef or lamb? (Traditionally lamb, equally delicious with beef!) This is serious comfort food – a low carb one at that!Īs with all iconic dishes of the world, I imagine that every Greek family surely has their own version of Moussaka. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it’s well worth the effort! No sliminess! No soggy breading! And a sensible amount of cheese.Moussaka is to the Greek what Lasagna is to Italians. So see, this is nothing like the bad Eggplant Parmesan that makes people hate eggplant. And rather than breading the eggplant slices, I topped them with a little bit of panko-by putting it on top, it stays crunchy and delicious. To make this dish lighter than traditional Eggplant Parmesan, I added only a quarter cup of cheese to each stack. The eggplant and tomato slices are roasted before stacking them this helps keep the eggplant from getting mushy from the tomatoes' juices. They give the Eggplant Parmesan Stacks that lighter, fresher flavor I was looking for. Okay, so maybe I made this decision based solely on looks (pretty tomatoes!), but it worked out well in the end. I had originally planned on making this Eggplant Parmesan Stacks recipe with tomato sauce, but when I saw these tomatoes at the farmers market, I changed my mind. And if you use fresh eggplant (like from your local farmers market!), you're not going to get any bitterness either, so there's no need to salt it. As long as you don't add too much oil to it, it won't get soggy. However! When you roast eggplant, the texture is completely different. No wonder people think they don't like eggplant. And then to make up for the general terribleness of the dish, they add cheese. Once you get past the soggy breading, you're greeted by a slimy interior. And as a vegetarian, I've definitely had my share of this-it's often one of the few meatless entrees at Italian restaurants. I'm pretty sure a lot of the eggplant haterism stems from bad Eggplant Parmesan. In fact, a lot of people tell me they don't like it-usually this is followed by, "it's so slimy!" But it's time to give eggplant another chance! Because it doesn't have to be slimy or mushy or bitter or any of those other things people attribute to eggplant. Eggplant is not a very popular vegetable.
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