Greek Style Moussaka Recipes

GREEK MOUSSAKA

Provided by Tyler Florence

Categories main-dish

Yield 6 to 8 servings

Number Of Ingredients 15

Greek Moussaka image

Steps:

To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter.
Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.
Preheat the oven to 350 degrees F.
Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.

Ingredients

3 large eggplants
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 lemon, sliced in thin circles
1 handful fresh oregano leaves, chopped
2 handfuls fresh flat-leaf parsley, chopped
2 pounds ground lamb
1 cinnamon stick
3 tablespoons tomato paste
1 (16-ounce) can whole tomatoes, drained and hand-crushed
8 ounces feta cheese, crumbled
1 cup freshly grated Parmesan
1 cup fresh bread crumbs

KITTENCAL'S GREEK MOUSSAKA

Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for a dinner parties and always receive rave reviews! ---the traditional Greek moussaka usually has about 1 teaspoon cinnamon added to the meat mixture, you might want to add it in my family prefers it without --- you may also want to "sweat" the eggplant slices with a bit of salt sprinkled on for 1 hour before using

Provided by Kittencalrecipezazz

Categories Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 16

Kittencal's Greek Moussaka image

Steps:

Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
Brush cookie sheet with olive oil.
Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
In the bottom of the prepared baking dish arrange half of the eggplant slices.
In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
Arrange the remaining eggplant slices over the beef mixture.
PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
Pour the cheese sauce over mixture in baking dish.
Bake in a preheated 350 degree F oven for 45 minutes.
Cut into squares.
Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.

Nutrition Facts : Calories 550.4, Fat 32.5, SaturatedFat 17.1, Cholesterol 176.5, Sodium 1564.7, Carbohydrate 31.9, Fiber 11.6, Sugar 11.5, Protein 35.8

Ingredients

2 medium eggplants
olive oil (as needed)
1 lb lean ground beef (or can use ground lamb)
2 medium onions, peeled and chopped
2 tablespoons fresh minced garlic (or to taste, I use lots!)
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano (or to taste)
1 teaspoon salt, divided (or to taste, I use seasoned salt)
1/2 teaspoon fresh ground black pepper (or to taste)
3 tablespoons butter
1/2 teaspoon salt (I use seasoned salt)
1/2 teaspoon fresh ground black pepper (or to taste)
2 tablespoons flour
1 cup half-and-half cream
1 egg
1/2 cup grated parmesan cheese (can use more)

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

Moussaka image

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

Ingredients

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
½ cup red wine
1 egg, beaten
4 cups milk
½ cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon ground nutmeg

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Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
Pat the eggplant slices dry and assemble in one layer on a lightly oiled baking sheet. Drizzle generously with olive oil. Place the baking sheet on the top oven rack and broil briefly, turning over so that both sides of the eggplant are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
Heat 2 tbsp olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return back to the skillet. Now add the dried oregano, ground cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar and broth. Simmer on medium-low heat for 30 minutes.

Greek Style Moussaka Recipes

GREEK MOUSSAKA

KITTENCAL'S GREEK MOUSSAKA

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.

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