The Grecian New Orleanian will begin carrying chilled, 1 pound loaf pan sizes of Moussaka, at the Camellia City Market in Olde Towne Slidell, Slidell, LA, made the low carb way, with eggplants, meat sauce, bechamel sauce (has a little flour in it), and cheeses.
Moussaka is one of the most tedious Greek delicacies, but the reward is amazing. It takes several hours to make it, so that’s why I’m sharing with my Moussaka lovers, that I will start having these chilled, in the 1 pound size loaf pans, ready for you to heat in your oven and eat.
Here are a few pictures on the preparation and assembling of a Moussaka. If you would like, you can also add sliced and fried potato rounds to your Moussaka, but I’m leaving them out for my market visitors who like this dish, but want it lower in carbs. Here we go…..
1st, you have to coat your sliced eggplants in salt for a couple of hours, so that all the bitterness can get out (brown water comes out, see my blog on eggplants), then squeeze/pat dry each circle.
2nd, you pan sear each circle until toasty looking, on both sides, on medium heat, in a little oil. Be careful, oil splatters sometimes. Just because toasty, doesn’t mean they’re cooked, make sure middle is edible.
3rd, put your eggplants to the side to cool, and you can stack them as you go. You can also drain on paper towels, but make sure they’re not a towel that shreds easy if wet. Make sure it’s a good quality towel that won’t leave pieces of paper on your eggplant.
4th, you make your bechamel cream sauce by combining flour, butter, milk, salt, pepper, and nutmeg, and adding yellow of eggs to your sauce, by tempering them first. I don’t have a recipe for this, because you have to make as much as you need and want, according to how much Moussaka you are making, so look for a thick bechamel recipe online. If you ever make too much, save it, and add cheese to it, and make macaroni and cheese, or add broth, and make a creamy soup. You have to whisk this sauce for a very long time, to get the lumps out, so don’t get discouraged. If you need to, use an immersion blender to break up any flour balls.
5th, you add yolks (save your whites) to your bechamel by tempering first, and then you add to your sauce and whisk. This holds the Moussaka together.
6th, you make a meat sauce (I have one posted in my blog), and let it cool, and add egg whites to it, and mix well. This will also hold the Moussaka together.
8th, you create an assembly line, including pans sprayed with non-stick cooking spray. You can pre-heat oven to 350 degrees at this point. Assemble your lasagna with eggplants, sauce, cheese, eggplants, sauce, cheese, and top with bechamel cream. Depending on thickness, should bake for about an hour. Place a sheet pan underneath your pan, in the oven, to catch any boil-overs.
9th, carefully remove from oven and let cool for at least 30 minutes to set. If you serve it out of little individual pans, you don’t have to worry about it setting, but if you’re wanting to cut it to serve pieces, then it needs to cool. Stores great in the refrigerator.
And that’s the creation of a Moussaka. 🙂 Don’t want to make your own, and you’re local, then come get yours at the Camellia City Market in Olde Towne, and let me do the work for you. Thank you for visiting my blog. Please share, and have a blessed day. 🙂