Eggplant Aubergine Moussaka Recipes

Steps:

• Halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter.
• Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'.
• Using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes.
• Chop the eggplant flesh into 1/2" cubes and set aside 4 cups of the cubes (reserve any excess for another recipe).
• Preheat the oven to 400°F.
• Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet.
• Bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish.
• Heat 2 tablespoons of oil in a large skillet over medium high heat.
• Add the lamb and cook, breaking up the pieces, until lightly browned--about 5 minutes.
• Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft--about five more minutes.
• Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.
• Remove from the heat and stir in 1/2 cup of the ricotta.
• Season to taste and spoon into the 4 eggplant halves.
• Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable.
• Spread it over the filled eggplant halves and sprinkle the tops with parmesan.
• Bake until the tops are very brown--25 to 35 minutes.
• Sprinkle with parsley and serve.

Steps:

• Peel eggplants.
• Slice into rounds 1/2-inch thick.
• Sprinkle both sides generously with salt.
• Place in deep bowl; Cover with cold water.
• Place dinner plate on top to keep slices submerged; let set 1 hour at room temperature.
• When ready to use, thoroughly rinse and drain.
• Saute meat in butter until color is gone.
• Add onion.
• Cook until soft.
• Drain off fat.
• Mix in tomato paste, water, parsley, allspice and pepper.
• Simmer, uncovered, until liquid is absorbed.
• Cool 30 minutes.
• Beat eggs to a froth.
• Stir into meat.
• Add parmesan, 3 tablespoons.
• breadcrumbs, salt and pepper.
• Butter a 13"x9"x2" baking dish.
• Sprinkle remaining bread crumbs on bottom.
• Arrange one third of eggplant slices over crumbs.
• Cover with half of meat mixture.
• Add another layer of eggplant and the remaining meat.
• Top with eggplant slices.
• Pour Moussaka Sauce over all.
• Bake in 375 degree oven for 1 hour.
• Remove from oven.
• Allow to stand 10 minutes.
• Cut into squares.
• Serve with a big tossed salad.
• Moussaka Sauce: Melt butter in saucepan over medium heat.
• Stir in flour until absorbed.
• Remove from heat.
• Slowly stir in milk.
• Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
• Remove from heat.
• Beat eggs 5 minutes.
• Add a small amount of sauce to eggs.
• Stir egg mixture back into sauce.
• Add remaining ingredients.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
• Heat 2 tablespoons butter in a large heavy skillet over medium heat. Saute onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain excess fat, and set aside.
• In a large bowl, combine tomatoes, Italian seasoning, salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
• In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly until thick and smooth. Remove from heat, and stir in grated cheese.
• In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top.
• Cover, and bake in preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes, or until lightly browned.

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).