Potato Moussaka

Moussaka is probably the most famous of all Greek casseroles. It is usually made with eggplants or zucchini, but this Potato Moussaka is made by layering thinly sliced potato chips with a meat filling, then topped off with scrambled eggs and baked to golden perfection. This moussaka recipe is simpler then other ones because you don’t need to make bechamel sauce and you don’t need to boil or fry the potatoes. The secret is in slicing potatoes really thin using your food processor or mandolin slicer. In this way raw potatoes can be put straight into a baking pan with other ingredients....more

Meat and Potatoes, you say? Potato Moussaka Bolognese, I say.

Recently, I received a request for a meat-n-potato type dish for someone who doesn’t eat vegetables.  Not judging. I am sure they have their reasons.  Rather than fussing about it, I took it upon myself to go as fancy as I could with the meat-n-potato idea, as it sounded pretty challenging....more

Vegetarian Moussaka from The Chic Brulee

Right now my four eggplant plants are in overdrive in the garden, which is only one reason I'm loving this vegetarian version of the famous Greek eggplant dish called Moussaka as a Meatless Monday option. Janelle from The Chic Brulee enjoyed Moussaka when she visited the Greek island of Santorini, and back home she decided to create a meatless version. Janelle's lighter Vegetarian Moussaka has bulgur and Greek yogurt, plus the same traditional tomato sauce and spices that make this dish so popular. ...more