Moussaka recipes can be made using many different styles and flavors.

However, moussaka almost always includes aubergines aka eggplants and tomatoes.

Moussaka recipes calling for eggplant can be made with grilled, baked, or fried eggplants.

Ingredients:

• 1 Large Organic Eggplant (male eggplant)
  
• 1 Organic Red Onion (diced)
• 1 Organic Green Bell Pepper (chopped)
• 2 Tbsp. of Grass-fed Ghee
• 2 cups Organic Tomato Sauce
• Sea Salt & Black Pepper (to taste)
• Organic Cayenne Pepper (to taste)
• Optional:  Raw Organic Red Onions Slices and Tomato Slices

Layering Instructions:

Add a few of your cooked eggplant slices on top of the leftover sauce in the cooking pot.

And add in sliced raw onions and tomato slices if you want.

Then ladle on more of the sauce.

Repeat layering the eggplant, raw onions, and tomatoes followed by sauce - until your out of sliced eggplants and sauce.

Then cover your cooking pot.  Cook moussaka on low heat for 20 to 30 minutes.

Serve chilled or warm.

Eggplant Instructions:

Cut off both ends of your eggplant and peel off as much skin as you like and make thick rounds.

Arrange peeled and sliced eggplant on an oiled baking sheet - brush sliced eggplant with oil and season. 

Bake in a 350 degree F oven for 10 minutes (turn eggplant slices over at half way mark).

Sauce Instructions:

Saute red onions with ghee in a hot large pan until translucent.  Then add in the bell peppers and stir for a couple of minutes.

Then add in your seasoning and stir for a couple more minutes.

Next add in the tomato sauce and cook on medium-low heat (covered with a lid) for 10 minutes.

After 10 minutes, remove 3/4 of the sauce from your cooking pan.

• Squash or Zucchini
  
• Whole Yogurt
  
• Bread Crumbs
  
• Mushrooms
• Heirloom Tomatoes
• Sweet Onions
• Roasted Garlic

• Jalapeno Peppers
  
• Cooked Chickpeas or Lentils
  
• Chopped Herbs
• Cream Cheese
• Cheddar Cheese
• Goat Cheese
  
• Parmesan Cheese

Eggplant Ingredients:

• 2 Firm Medium Eggplants (male eggplants)
• Spanish Extra Virgin Olive Oil
• Sea Salt & Pepper (to taste)
  

Eggplant Instructions:

Cut off ends of eggplant and slice eggplants into really thick rounds.  Arrange in single layer on an oiled paper-lined baking tray.

Brush the tops of sliced eggplants with a little olive oil and season. 

Bake for 20 to 25 minutes at 350 degrees F - until golden in color.

Bechamel Ingredients:

• 1/3 cup Grass-fed Butter
• 1/2 cup Organic Plain Wheat Flour
• 2 1/2 cups Grass-fed Whole Milk (raw or pasteurized)
  
• 7 Tbsp. of Organic Pecorino Romano or Parmesan Cheese (finely grated)
• 3 Large Free Range Eggs (beaten)
• Sea Salt & Pepper (to taste)
  

Bechamel Instructions:

Melt butter in a saucepan and stir in the flour - cook for a couple of minutes.

Then gradually whisk in the milk - little at a time.

Continue cooking on really low heat whisking occasionally for 5 to 6 minutes or until thick (and see drag marks). 

Stir in the cheese and remove from heat and allow to cool slightly before whisking in the eggs and seasoning.  Set aside.

Meat Sauce Ingredients:

• 2 Tbsp. of Spanish Extra Virgin Olive Oil
• 1 Lg Organic Yellow Onion (finely chopped)
• 4 Organic Garlic Cloves (finely chopped)
• 1 tsp. of Ground Ceylon Cinnamon
• 1 Tbsp. of Fresh Organic Oregano (finely chopped)
• 1.1 lbs. Ground Organic Lamb (grass-fed)
  
• 8.8 oz. Ground Organic Veal (grass-fed)
  
• 2 Tbsp. of Organic Tomato Paste
• Just Shy of 3 cups of Tomato Passata (type of tomato sauce)
  
• 1/4 cup Organic Parsley (rough chopped)
• Sea Salt & Pepper (to taste)
  

Meat Sauce Instructions:

Heat oil in a frying pan over a med-high heat and saute onions until translucent.  Add in garlic, cinnamon, and oregano - cook for 2 minutes.

Stir in the ground lamb and veal.  Brown meat until the mixture is somewhat dry.

Stir in the tomato paste - cook for 1 minute. 

Then add in the tomato passata and simmer for 30 to 35 minutes - stirring occasionally. 

Turn off the heat and add the chopped parsley and seasoning.  Set aside.

Ingredients:

• 1 Lg Organic Onion (chopped)
• 4 Ripe Organic Tomatoes
• 2 Medium Organic Eggplants (male eggplants)
• 2 Tbsp. Fresh Parsley (chopped)
• 4 Tbsp. Organic Tomato Paste
• 2 Tbsp. Organic Arrowroot Powder
• 2 Tbsp. Ceylon Cinnamon
• 1 Tbsp. Dried Organic Oregano
• 1 Large Free Range or Organic Egg (beaten)
  
• 1 Organic Garlic Clove (finely chopped)
• 3 Organic Bay Leaves
• 1 lb. Grass-fed Ground Lamb or Beef
• 2 cups Organic Coconut or Almond Milk (use dairy milk if you want to be more Primal)
• Grass-fed Ghee or Coconut Oil (for cooking)
• Sea Salt & Pepper (to taste)

Bechamel Instructions:

Mix 1/2 of the coconut or dairy milk with the arrowroot powder.

Then warm up the other 1/2 of the milk in a saucepan - add in the bay leaves and black pepper.

When the coconut milk is warm enough, stir in cold milk with the arrowroot powder.

Be sure not to bring the milk up to a boil and keep stirring.

In 3 minutes or so, the bechamel should be thick enough. 

Turn off the heat and cool before stirring in the beaten egg until fully incorporated.

Eggplant Instructions:

Cut off ends and slice eggplant into 1/2 inch thick slices.

Sprinkle seasoning on the eggplant. 

Then cook eggplant slices in ghee or coconut oil for a couple of minutes on each side until the eggplant is softened and golden brown in color.

Set aside to cool.

Meat Instructions:

Saute onions and garlic in ghee or  coconut oil for 3 minutes.

Then add the ground meat and brown on medium heat. 

Add in the cinnamon, salt, pepper, and dried oregano - stir and cook for 10 minutes.

Blend up the ripe tomatoes in a food processor and add to the meat along with the tomato paste - stir well.

Remove from heat and let cool before layering.

Layering Instructions:

Start with the eggplant slices and arrange them so that they overlap each other on the bottom of a greased baking dish.

Next, add in the meat layer and spread evenly.

Then add a layer of freshly chopped parsley.

Spoon on the bechamel sauce and bake at 350 degrees F for 40 to 45 minutes or until golden brown.

Eggplants will not last too long once they are picked, so it's important to use them right away in your moussaka recipes.

The older they get, the more bitter they will become.