Moussaka is made everywhere in Greece and is most popular with the eggplant rendition, but could also be made with potatoes, squash or artichokes. My first taste of Moussaka was at Manoli’s in Sifnos, Greece this summer. The tasty lamb with the creamy béchamel intrigued me. This recipe will make 2 gratin dishes. Multiply as necessary. You could also multiply to make a large 13x9 pan amount. If you did this, cut the eggplant lengthwise instead of into circles. My husband gave this the stamp of approval.
We had a blast cooking this on our Greek Feast episode.
