Zorba’s Dinner

Traditional moussaka at the Greek Fest.

By Marilyn Hunter

Last week, we celebrated another year at the annual LA Greek Fest, a three-day festival of culture, music, dancing and great food.

We splurged on gyros, souvlaki, spanakopita and moussaka. The boys got their fill of games and rides and Nick took home the grand prize for the Zorba Night Dance Contest which was quite a feat as he competed against dancers of all ages and skills. We think it was his enthusiasm and two missing teeth that hooked the judges. It didn’t hurt that his name is Nicholas. I had to accept the grand prize of “very old Metaxa Greek brandy” since he’s only six.

One of our boys’ favorite Greek dishes is Moussaka. Moussaka is a traditional Greek eggplant casserole and a specialty of small tavernas. I’ve come up with an easier version of the classic that we like to make at home. A fork and knife are necessary to eat these “sandwiches,” but this variation will halve the time required to make the casserole. Serve the leftovers for tomorrow’s lunch, dinner or after a workout on the dance floor. OPA!

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Moussaka “Sandwiches”

4 tablespoons olive oil
1 eggplant, sliced crosswise into 1/4-inch wheels
2 pounds lean ground beef
1 onion, diced
15 ounces tomato sauce
2 tablespoons tomato paste
2 tablespoons dried oregano
1 tablespoon garlic powder
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 teaspoons nutmeg
1 cup grated Parmesan cheese

1. Preheat the oven to 400 degrees F. and line a large plate with a double thickness of paper towels. Brush a sheet pan with the olive oil and line with the eggplant slices. Bake for about 10 minutes on each side while preparing the filling.
2. Heat a large sauté pan over medium heat until hot. Add the ground beef and onion and cook for 5 minutes, stirring occasionally to break apart the ground beef. Drain the meat mixture on the lined plate and add back to the sauté pan. Add the tomato sauce, tomato paste, oregano, garlic powder, salt, pepper and nutmeg. Stir and cook for another 5 minutes.
3. Spoon a heaping spoonful of the mixture on half of the eggplant slices, dividing equally. Top with the remaining slices, and sprinkle with Parmesan cheese. Serve immediately or keep warm in the oven.

Makes 4 servings

Here’s Lori’s version of eggplant stacks. And here’s a version from Katie.

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