Greek Moussaka with Angus Beef, Tomato Sauce, Bechamel, Roasted Eggplant, and Polenta Crust (for 1)


Moussaka! If you grew up in a certain decade, in almost every college town you could find a Greek restaurant serving this classic Greek casserole. Moussaka is like a meat lasagna (minus the pasta) and with a Bolognese-like tomato sauce thickened with ground beef, onions, carrots, garlic, red wine, and crushed tomatoes, then layered with roasted eggplant and topped with creamy bechamel (made with milk, butter, flour, egg yolks, Parmesan, Jack cheese, and nutmeg).  Jay’s version includes a Polenta Crust (made with cornmeal, water, Parmesan, butter.) #CasserolesReadyForPrimeTime


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