A traditional recipe for moussaka requires that you pan fry the potatoes and eggplant before assembling the dish. Obviously this will make it greasy. I do several things to ensure that my moussaka will be light and healthy.
-First, I use both eggplant and zucchini. The zucchini helps lighten up the dish as eggplant can be very filling.
- Next I brush the eggplant and zucchini slices with olive oil and salt and bake in the oven, flip and brush again on the other side and bake again. This helps release a lot of moisture, and the zucchini takes much longer to cook than the eggplant.
- I use raw sliced potatoes. Grease the bottom of the pan just a little bit and then arrange them. When they are raw they are able to absorb a lot of the dripping oil from the meat sauce and that way the dish is less greasy.
- When making the meat sauce, sear the meat, cook it through and then drain for 5 minutes. I use beef because lamb is too fatty anyway. Once the meat is drained put back into the pan and continue making your sauce.
-I don't do this but my Mother does - use low fat milk to make the bechamel. You have to use a little more flour than the typical flour/butter ratio but it comes out tasty, especially if you add plenty of nutmeg.