Tonight we had Moussaka
for dinner. In order to save some time getting dinner on the table tonight, I did a lot of the prep work last night. I broiled the eggplant slices, made the meat sauce and layered it in the casserole dish, which left only the bechamel custard sauce topping to make this evening and spread on top and then pop in the oven to bake for 45 minutes. My grain free version of bechamel custard topping has ricotta, Parmesan, eggs and a dash of nutmeg -- and...surprisingly, it's almost identical to the "regular version" that uses flour. This evening I decided to kick it up a notch by squeezing in just a little more cheese as well as more flavor. I stirred a heaping cup of crumbled feta cheese into the custard sauce before spreading it on top of the casserole. The extra volume from the feta made the custard topping thicker, too...and even more delicious! I snapped a few photos for you to see below. The recipe for the Moussaka is linked in the first sentence above. Enjoy!
|Ready for the topping to be added...|
|Ready to be popped into the oven!|
This looks awesome! You are my favorite chef. I would have to use a crust instead of eggplant which weirdly I am allergic to. The topping looks amazing. I'm going to try it very soon. By the way, I make your bagel bread every week. In fact tonight I'm making it again! THANK YOU!
Thanks! If you are allergic to eggplant -- I wonder if you could substitute a different vegetable that you liked, maybe sliced cooked zucchini or something like that instead of the eggplant? So glad you are enjoying the bagel bread too -- I keep cut up squares of it in a freezer bag and pull one out and pop it in the toaster when I want a piece of "toast" with my eggs or a "bagel & cream cheese". Glad you are enjoying it too! :-)
I tried the moussaka on Monday night. It was awesome. We didn't have eggplant so used zucchini instead. Thanks for posting the recipes.
So glad you enjoyed it! I bet it was delicious with the zucchini! I love making zucchini lasagna too -- especially in the summer time when there is lots of it. Again, glad you enjoyed it...thanks! :-)
For those who can't eat eggplant, I have made it with zucchini, and it's just as wonderful.
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