EGGPLANT AND POTATO MOUSSAKA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Place the eggplant slices in a large bowl and cover with water. Add 1/2 cup of salt and agitate gently to combine. Let stand for 20 minutes, then drain and pat dry with paper towels.
- While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, add the potato slices and cook until lightly golden on both sides, 3 to 4 minutes. Transfer to a paper-lined plate to drain and repeat with any remaining potato slices. Season lightly with salt.
- Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Shake to remove any excess flour. Add 1/4 cup of the remaining oil to the skillet and, working in batches, fry the eggplant slices until golden on both sides, 2 to 3 minutes per side. Add more oil to the skillet as needed in 1/4 cup increments. Repeat until all eggplant has been cooked. Transfer to a paper-lined plate to drain.
- Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. Cook until tender, about 4 minutes. Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. Add the red wine and cook until evaporated. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside.
- In a medium saucepan melt the remaining 3 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg and egg yolk. Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole.
- Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Top with half of the eggplant slices and half of the meat sauce. Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Sprinkle with the remaining cheese. Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Let stand for at least 40 minutes before cutting into squares and serving.
GRILLED EGGPLANT MOUSSAKA
What makes the difference in this traditional Greek recipe is the grilled, not fried, vegetables, including eggplant, potatoes and zucchini. It's a lighter version of the famous Greek dish consumed in great quantities every summer in my country, by locals and tourists equally.
Provided by constantina
Categories World Cuisine Recipes European Greek
Time 1h40m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill vegetables until just tender and golden brown. Layer potatoes into the bottom of a 9x13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
- To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce overtop, and smooth with a spatula.
- Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.
Nutrition Facts : Calories 721.8 calories, Carbohydrate 60.7 g, Cholesterol 125.3 mg, Fat 41.6 g, Fiber 14.6 g, Protein 30.9 g, SaturatedFat 15.8 g, Sodium 405.2 mg, Sugar 19.7 g
MOUSSAKA
Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.
Provided by PEGGY AYSCUE
Categories World Cuisine Recipes European Greek
Time 1h45m
Yield 8
Number Of Ingredients 23
Steps:
- Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
- In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
- To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
- Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
- Bake for 1 hour at 350 degrees F (175 degrees C).
Nutrition Facts : Calories 567 calories, Carbohydrate 29.1 g, Cholesterol 123.1 mg, Fat 39.4 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 18.3 g, Sodium 1017.4 mg, Sugar 14.1 g
LAMB AND EGGPLANT MOUSSAKA
Categories Bake Dinner Ground Lamb Eggplant Family Reunion Cinnamon Potluck Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 18
Steps:
- 1. Peel, salt, and rinse the eggplant if desired (see note "Preparing Eggplant for Cooking" below).
- 2. Place potatoes in a pot and add enough water to cover them. Over medium-high heat bring them to a boil and boil lightly for 5 minutes. Cool, cut into 1/8-inch slices, and set aside.
- 3. Heat about 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers. Add the eggplant to the hot oil a few slices at a time and sautéthe eggplant slices, turning as necessary, until tender and lightly colored, 2 to 3 minutes on each side. Transfer to a rack to drain while you sauté the remaining eggplant, adding more oil to the skillet as necessary.
- 4. To prepare a meat sauce: Heat 1 tablespoon of olive oil in a skillet. Add the onion and cook over medium high heat, stirring frequently, until tender, 10 to 12 minutes. Add the ground meat and cook over medium heat, stirring frequently, until the meat loses its raw appearance, about 5 minutes. Add the tomatoes, garlic, cloves, cinnamon, bay leaf, allspice, salt, pepper, and about 1/2 cup water. Simmer until thick and flavorful, about 30 minutes. Add the tomato paste and red wine and continue simmering until the wine has developed a sweet aroma, about 10 minutes.
- 5. Preheat the oven to 350 degrees F.
- 6. To assemble the moussaka: Scatter the bread crumbs in a deep, rectangular baking dish. Place a layer of half of the eggplant slices over the bread crumbs. Add the meat sauce and spread it into an even layer. Place an even layer of sliced potatoes over the sauce. Add the remaining eggplant in an even layer over the meat sauce. Pour the cheese sauce over the eggplant. Bake, uncovered, until the cheese sauce is thick and golden brown and the eggplant is very tender, about 45 minutes. Let the moussaka rest for about 20 minutes before cutting and serving.
EASY EGGPLANT MOUSSAKA
This recipe comes from Cuisine at Home. My family loves moussaka; however, it is so time consuming. This recipe cuts the time down to 1 1/2 hours so we can have it more often.
Provided by PaulaG
Categories Potato
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- In a large pan, cook the meat over medium-high heat until brown, breaking it up with a potato masher as it cooks. If using ground sirloin you might need to add a touch of oil.
- Drain the meat if desired and return to pan. Add in the eggplant, potatoes, onion, garlic, oregano, cinnamon and basil. Simmer covered about 15 minutes. Remove lid, turn heat to medium-high and add in wine. Cook for 1 to 2 minutes or until it evaporates. Stir in tomatoes, olives and simmer to reduce juices, season with salt and pepper to taste.
- Preheat oven to 350 degrees. Spray a 2 quart casserole with nonstick cooking spray and set aside.
- For the Bechamel sauce, place the melted butter in a medium size saucepan. Whisk in flour and cook for a minute. Add milk, bring to a boil and continue to wisk until thickened. Remove from heat.
- Break eggs into a small dish, whisking until combined. Stir in a small amount of white sauce and whisk to combine. Whisk egg mixture into white sauce. Stir in Parmesan cheese and nutmeg.
- Pour the meat and vegetable mixture into prepared casserole and pour the sauce over all. Smooth evenly with a spatula, sprinkle with additional cheese. Place in oven and bake for 45 to 55 minutes. Remove from oven and allow to cool on a wire rack for 20 minutes before serving.
Nutrition Facts : Calories 689.5, Fat 47.6, SaturatedFat 23.2, Cholesterol 212.8, Sodium 379.7, Carbohydrate 24.1, Fiber 5.4, Sugar 4.8, Protein 41.2
EGGPLANT MOUSSAKA
Savory eggplant stuffed with cottage cheese baked in tomato sauce. I often make this with Italian sausage in the sauce as an incentive to my husband, who doesn't care much for eggplant. For the sauce, you can basically use any sauce you like, but the rosemary really sets it off. This is a little fussy, but worth it if you like eggplant!
Provided by Too Many Tomatoes
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut eggplant to 1/4 inch thickness, brush both sides with olive oil, and bake on a sheet pan at 400 degrees, about seven minutes on each side. Eggplant should be sealed and partially cooked. Set aside.
- For sauce, combine chopped tomatoes, tomato sauce (I usually use two jars of canned tomatoes, drained & pureed, instead of the fresh & sauce, but use what you have!), pepper, rosemary, mace, basil, parsley, and brown sugar. Cook till thickened, about a half hour.
- Mix the filling--cottage cheese, egg, parmesan, and rosemary.
- Layer the ingredients in a loaf pan--half the sauce, half the eggplant, filling, remaining eggplant & remaining sauce.
- Bake at 350°F for a half hour or so until the filling is set.
Nutrition Facts : Calories 423.8, Fat 32.4, SaturatedFat 6.4, Cholesterol 64.2, Sodium 688.4, Carbohydrate 23.5, Fiber 7.3, Sugar 13.1, Protein 13.7
EASY MOUSSAKA
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.
EGGPLANT MOUSSAKA
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 500 degrees.
- Trim off the ends of the eggplant. Cut the eggplant into 12 slices of equal width. Set aside.
- Heat the 1 tablespoon olive oil in a skillet, and add the onions and garlic. Cook, stirring, until onions are wilted. Add the meat and cook, chopping down with the edge of a heavy metal kitchen spoon to break up any lumps. Add salt, pepper and cinnamon. Cook, stirring, until the meat loses its raw look.
- Add the wine, broth and 1 cup of the crushed tomatoes and stir. Bring to a boil and cover. Simmer for 10 minutes.
- Meanwhile, melt the butter in a saucepan, and add the flour, stirring with a wire whisk. Add the milk while stirring rapidly with the whisk. Season with salt and pepper. Stir in the remaining 1/4 cup crushed tomatoes.
- Bring to a simmer, and cook for 5 minutes. Stir in the egg yolk, and remove from the heat.
- Sprinkle the eggplant slices with salt and pepper. Heat 1 tablespoon of the corn oil in a large nonstick skillet, and add enough eggplant slices to cover the bottom. Cook about 45 seconds on one side; turn the slices and continue cooking for about 45 seconds. Remove the slices and drain.
- Continue cooking the remaining eggplant in the same manner, adding a little more oil as necessary for each batch.
- Arrange about a third of the eggplant slices in one layer on the bottom of a 2 1/2-quart baking dish. Spoon a third of the meat sauce over the eggplant slices. Continue making the layers in the same manner, ending with a layer of meat sauce. Spoon the white sauce over all.
- Sprinkle the cheese over all, and place the dish in the oven. Bake 15 minutes. If desired, run the dish briefly under the broiler until the cheese is lightly browned.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 31 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 12 grams, Sodium 1024 milligrams, Sugar 11 grams, TransFat 0 grams
EASY VEGAN MOUSSAKA
Indulge in a warming dish of vegan moussaka. Serve up this simple, family-friendly recipe with a green salad and chunks of crusty garlic bread
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 1h20m
Number Of Ingredients 15
Steps:
- Put the aubergine slices in a large bowl and drizzle in 2 tbsp of the oil, season and toss well. Heat a large non-stick frying pan over a high heat and cook the aubergine slices, in batches, for 1 min on each side until charred and softening, then set aside on a plate. Heat the remaining oil in the frying pan and tip in the onion with a pinch of salt. Cook gently for 15 mins until softened, then add the garlic, oregano, cinnamon and cumin, and fry for a minute. Add the tomato purée and cook for another minute. Tip in the tomatoes and green lentils along with half a can of water, season and simmer for 15 mins until thickened.
- Fill a large saucepan with lightly salted boiling water and cook the potato slices for 7 mins. Drain well. Heat the oven to 200C/180C fan/gas 6. In a 25 x 30cm baking dish, start by adding a third of the tomato sauce, topped with a third of the aubergine slices and a third of the potato slices. Repeat twice more.
- For the white sauce, heat the oil in a saucepan over a medium heat, then tip in the flour and cook, stirring, for a minute. Gradually add the Elmlea Plant Double, a little at a time, whisking well between each addition. Season well and grate in some nutmeg to taste. Continue whisking until the mixture has come to a simmer and has thickened slightly, then pour straight over the moussaka. Bake for 30 mins until bubbling, then grill for 5 mins to brown the top.
Nutrition Facts : Calories 536 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.27 milligram of sodium
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CLASSIC EGGPLANT MOUSSAKA | RECIPE | KITCHEN STORIES
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- Slice eggplant into approx. 1-cm/0.5-inch. slices, finely dice onion, and mince garlic. Salt eggplant slices on both sides, spread out on paper towels, and set aside for approx. 20 min. In the meantime, wash and scrub potatoes and boil skin-on for approx. 15 min. over medium heat, then set aside.
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