Mamas Moussaka Recipes

Steps:

• Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
• Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
• Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
• Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
• Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
• Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
• Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
• Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

Steps:

• Salt the slices of eggplant, let them stand in a colander for 15 minutes and then pat dry.
• Fry the eggplant slices in the olive oil, turning once, browning on both sides.
• Drain the slices on paper towels.
• Saute the onion until soft.
• Add the meat and brown.
• Add the tomatoes, herbs, and seasonings and then simmer for 25 minutes.
• For the sauce, melt the butter in a saucepan and stir in flour.
• Add the milk, gradually, while stirring and remove from heat once it is thickened.
• Add the sauce seasonings, Cheddar cheese and then beat in the two eggs.
• Arrange half the eggplant slices in the bottom of a greased 9"x13” baking dish, then top with a layer of half the potatoes.
• Top with all of the meat mixture, then layer the remaining eggplant followed by the rest of the potatoes.
• Pour the white sauce over all and bake at 350°F for 50 minutes or until the top is crusty brown.

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.

Steps:

• Preheat oven to 450°. Arrange potato and eggplant slices in 2 greased 15x10x1-in. baking pans, overlapping as needed. Bake until cooked through, 20 minutes. Set aside; reduce oven setting to 400°., In a large skillet, cook lamb, onion and garlic over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles; drain. Stir in tomatoes, water, tomato paste, 1/4 teaspoon salt, oregano, paprika, cinnamon, and 1/4 teaspoon nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1 teaspoon salt and 1/4 teaspoon nutmeg., Arrange par-cooked potatoes in a greased 13x9-in. baking dish, overlapping as needed. Top with lamb mixture. Arrange eggplant over top, overlapping as needed. , Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand 20 minutes before serving.

Steps:

• Veggies: Salt the sliced eggplant and let moisture draw for 30 minutes. Rinse and pat dry. Arrange eggplant and zucchini on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast in 375 oven until soft. Set aside. Meat: Sautee mushroom, onion, and garlic in olive oil on med-high heat until onions are partially translucent. Add lamb and brown, allowing it to break apart a little. When the lamb is almost cooked through, add the tomatoes, lemon juice, cumin, and cinammon. Stir to distribute evenly. Turn heat down to med-low and simmer to reduce a little, until the sauce is thick like a ragu. Set aside. Potatoes: Quarter potatoes and boil in salted water until soft. Reserve about 1 cup of water, discarding the rest. Using a hand masher or electric mixer, smash potatoes a bit until they are broken apart. Add in olive oil, butter, and milk or cream, and blend together. Use the potato water sparingly, blending in only enough to add volume to the potatoes. Salt and pepper to taste. Set aside. Breadcrumbs: Toss all ingredients together. Cream Sauce: Warm butter in small saucepan over low heat. Add flour and stir consistently until the roux browns slightly. Add spices and cream, whisking together slowly. Continue to stir slowly until the sauce has thickened slightly. Do not let it boil. Assemble the casserole: in a 9x12 casserole dish, layer vegetables on the bottom, meat sauce next, then spread potatoes over the top. Drizzle with cream sauce, sprinkle with breadcrumbs, and (if you like) drizzle with a little olive oil on top of the breadcrumbs. Bake at 375 for about 30 minutes, until the breadcrumbs are browned and the casserole is simmering. Serve with greek salad and red wine.