This is a recipe I’ve been playing around with for years. Ten years, to be exact. I started making this recipe I found in Rachel Ray Magazine back in 2011. I tore the page out and have been making variations of her original dish since then. Two years ago Jon and I were so lucky to travel to Greece for his work, a destination that had been at the very top of my bucket list. It was one of my favorite travel experiences of all time. And the FOOD. THE FOOOOD.
After eating moussaka (so, so many times) in Greece I started working on this recipe again, testing different ideas inspired by the incredible food we ate. Traditional Greek moussaka often has potatoes and eggplant and is topped with a traditional béchamel. I like this play on the classic béchamel using cream cheese and ricotta, it adds more flavor and texture to the topping. I’m opting for just one vegetable for the sake of total cooking time and effort. Roasting the eggplant slices first prevents a gross slimy/texturally horrible situation.
My version of Greek moussaka has a rich, seasoned meat sauce with a layer of delicious roasted eggplant, topped with a cheesy béchamel sauce. While it isn’t exactly complicated to make, it definitely requires some time and several pots/pans/baking sheets. But the juice is worth the squeeze in the case of this moussaka. I PROMISE you it is the epitome of the kind of comfort food you want on a cold Sunday evening.Print