Mosacca is a American IPA style beer brewed by Greyline Brewing Co. in Grand Rapids, MI. Score: 86 with 14 ratings and reviews. Last update: 04-19-2025.

Apr 8, 2024 · Moussaka is a traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce. In other words, the ultimate comfort food. This is my very best, traditional Moussaka recipe as passed on to me by my grandmother.

Jan 25, 2024 · Moussaka with potatoes is a terrific choice for those who don't care for the well-known version with eggplant and also when eggplant is not in season. Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce.

Nov 14, 2024 · Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside. Melt 1 tablespoon butter in a large skillet …

Mar 10, 2025 · This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!) Diana Moutsopoulos is a food writer, recipe developer, Greek cuisine expert, and an Editorial Director at Allrecipes.

Jun 23, 2024 · Make this outrageously delicious moussaka recipe with layers of perfectly seasoned beef, veggies, and creamy, fluffy baked béchamel. The crispy fried veggies add a little crunch which is perfect alongside the rich, meaty layer …

Oct 31, 2022 · Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper.

Jul 11, 2021 · Indulge in the flavors of the Mediterranean with our mouthwatering Moussaka recipe! This classic Greek dish is a symphony of layers, featuring savory minced meat, tender eggplant, and creamy béchamel sauce. Join us on a culinary journey to savor the rich flavors of Greece with every bite.

In a large bowl, combine the eggplants, garlic, oregano and remaining oil. Season with salt and pepper. Spread the mixture out in a non-stick or parchment paper-lined baking sheet, slightly overlapping the eggplant slices.