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
VEGETARIAN MOUSSAKA
This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad.
Provided by Anne Buchanan
Categories World Cuisine Recipes European Greek
Time 2h
Yield 7
Number Of Ingredients 20
Steps:
- Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
- Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
- Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
- Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
- Cover and bake in preheated oven for 25 minutes.
- Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
- Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 25.5 g, Cholesterol 58.2 mg, Fat 11.8 g, Fiber 4.8 g, Protein 10.2 g, SaturatedFat 6.4 g, Sodium 425.7 mg, Sugar 9.3 g
VEGETARIAN MOUSSAKA
I had never really cooked hotdish, but my restaurant entered this moussaka in a local hotdish festival, so I think it qualifies! It's based on a Turkish version of the dish, with French lentils in place of ground meat.
Provided by Food Network
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400˚ F. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. Let cool, then slice 1/2 inch thick.
- Arrange the eggplant slices on two baking sheets. Brush with olive oil on both sides and season with salt. Roast until golden and cooked through, 20 to 22 minutes. Set aside.
- Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Drain and let cool.
- Fill a large wide pot with 1 inch of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F or a piece of bread dropped in turns golden quickly. Working in batches, fry the potato slices a few at a time until golden but not too brown, 5 to 6 minutes. Remove the potatoes to a rack to drain and season with salt.
- Make the lentil-tomato sauce: Melt 4 tablespoons butter in a large wide pot over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 6 minutes. Add the garlic and cook 1 more minute. Add the cooled lentils and cook for 3 to 4 minutes. Stir in the tomato puree, tomato paste, 1/2 cup water, the oregano, 2 teaspoons salt and 3 grinds of pepper and simmer for 20 minutes. Remove from the heat and set aside.
- Make the béchamel: Combine the cinnamon stick, milk and heavy cream in a medium saucepan and bring to a simmer over medium heat; cook 5 minutes. Remove from the heat, stir in the nutmeg and set aside.
- In another saucepan, melt the remaining 1 stick butter over medium heat. Whisk in the flour and cook, whisking, 3 to 5 minutes (do not let it brown). Slowly whisk in the heavy cream mixture, bring to a simmer and cook until thick and bubbling, 2 to 3 minutes; remove from the heat. Whisk the eggs in a large bowl, then temper them by whisking in 1 cup of the béchamel; whisk the tempered egg mixture into the remaining béchamel. Season with salt and pepper and add the feta.
- Preheat the oven to 350˚ F. Oil an extra-large baking dish or roasting pan. Layer half of the eggplant in the bottom of the pan, then pour half of the lentil-tomato sauce on top, spreading it in an even layer. Top with a layer of half of the potatoes and then spread with half of the béchamel. Repeat the layers (eggplant, lentil-tomato sauce, potatoes, béchamel).
- Bake until golden brown, about 30 minutes. (If the top browns too quickly, cover with foil during the last 15 minutes of baking.) Let cool, then cut into pieces.
LENTIL AND EGGPLANT MOUSSAKA
Enjoy a Mediterranean-inspired dish from my book The Lenten Cookbook (Sophia Institute Press 2021), co-authored by Scott Hahn.
Provided by chefdavidgeisser
Categories Eggplant Recipes
Time 1h50m
Yield 4
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
- Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
- Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
- Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
- Bake in the center of the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 49.1 g, Cholesterol 225.1 mg, Fat 25.5 g, Fiber 18.8 g, Protein 26.7 g, SaturatedFat 10.1 g, Sodium 636.5 mg, Sugar 18.9 g
TWO POTATO MOUSSAKA
I make moussaka with eggplant, but my husband tells me this is his favorite. I cut the recipe out of a magazine about 15 years ago.
Provided by KelBel
Categories Greek
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 400 degrees.
- Cook red skinned potatoes in microwave for 5-7 minutes.
- Cook yams in microwave for 7-9 minutes.
- In medium skillet, brown beef for 5 minutes.
- Add tomatoes, cinnamon, and cumin; Simmer 3 minutes.
- Combine milk, flour, butter, and nutmeg in small saucepan over medium heat, stirring constantly.
- Bring to boil and simmer for 1 minute.
- Season with salt and pepper.
- Remove from heat and whisk in egg yolk.
- Thinly slice potatoes.
- Place half of potatoes and yams on bottom of 2 quart casserole.
- Layer meat mixture, then remaining potatoes and yams.
- Pour sauce on top.
- Sprinkle with parmesan.
- Bake for 30 minutes.
Nutrition Facts : Calories 338.4, Fat 15.1, SaturatedFat 7.1, Cholesterol 77.1, Sodium 265.3, Carbohydrate 34.7, Fiber 4.2, Sugar 3.1, Protein 16.5
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