Best 20 Moussaka Recipes

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Moussaka, a classic Greek dish, is a delightful casserole made with layers of seasoned ground meat, silky béchamel sauce, and tender eggplant. Originating from the Balkans, this dish has become a staple in Greek cuisine and is enjoyed worldwide.

In this article, we present a collection of moussaka recipes that showcase the diverse variations of this beloved dish. From the traditional Greek moussaka with its rich tomato sauce and flavorful lamb filling to a vegetarian version featuring roasted vegetables, there's a recipe for every taste and preference.

We'll guide you through the steps of making each moussaka variation, providing detailed instructions and helpful tips to ensure success in your kitchen. Whether you're a seasoned cook or a beginner looking to explore new culinary horizons, this article will equip you with the knowledge and recipes to create a delicious and authentic moussaka that will impress your family and friends.

Let's cook with our recipes!

MOUSSAKA



Moussaka image

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

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

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

AUTHENTIC GREEK MOUSSAKA



Authentic Greek Moussaka image

This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)

Provided by Anonymous

Categories     World Cuisine Recipes     European     Greek

Time 2h50m

Yield 8

Number Of Ingredients 18

4 eggplants, cut lengthwise into 1/3-inch slices
salt to taste
4 cups milk
1 stick butter
6 tablespoons all-purpose flour
3 egg yolks, beaten
7 tablespoons olive oil, divided
2 onions, grated
3 cloves garlic, finely chopped
1 pound lean ground beef
½ teaspoon ground allspice
½ teaspoon white sugar
1 pinch ground cinnamon
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
4 tablespoons chopped fresh parsley
1 egg white, lightly beaten
1 ½ cups freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g

VEGETARIAN MOUSSAKA



Vegetarian Moussaka image

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

1 eggplant, thinly sliced
1 tablespoon olive oil, or more as needed
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tablespoon white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
½ (14.5 ounce) can lentils, drained with liquid reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 cup crumbled feta cheese
1 ½ tablespoons butter
2 tablespoons all-purpose flour
1 ¼ cups milk
ground black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
¼ cup grated Parmesan cheese

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

QUICK MOUSSAKA



Quick Moussaka image

Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h

Number Of Ingredients 15

Butter, for baking dish
1 large eggplant (2 1/2 pounds), peeled and cut into 1-inch chunks
7 tablespoons olive oil
Salt and pepper
2 onions, chopped
2 cloves garlic, minced
1 pound ground beef or lamb
1 can (28 ounces) whole tomatoes, drained
2 teaspoons tomato paste
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 cup (9 ounces) ricotta cheese, room temperature
3/4 cup (4 ounces) feta cheese, room temperature
1 large egg, room temperature

Steps:

  • Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer.
  • In a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.
  • Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.

EASY MOUSSAKA



Easy Moussaka image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

1 medium eggplant, peeled and sliced into 1/2" rounds
3/4 cup crushed tomatoes
1 pound potatoes, thinly sliced
Olive oil
1 cup Parmesan, grated
1 large onion, minced
2 cups plain whole yogurt
2 cloves garlic, minced
3 eggs, lightly beaten
1 pound ground beef
3/4 cup light cream
1/2 teaspoon nutmeg
Butter
1/2 teaspoon cinnamon

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.

BEEF AND POTATO MOUSSAKA



Beef and Potato Moussaka image

My son-who is now 27-brought home this Greek moussaka recipe with potatoes (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. -Jean Puffer, Chilliwack, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 18

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
3/4 cup water
1 can (6 ounces) tomato paste
3 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried mint, optional
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
PARMESAN SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk
4 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
5 medium potatoes, peeled and thinly sliced

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside., For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add cheese and salt., Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half the cheese sauce and all of the meat mixture. Arrange remaining potatoes over meat mixture; top with remaining cheese sauce., Bake, uncovered, until a thermometer reads 160°, about 1 hour. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 488 calories, Fat 24g fat (12g saturated fat), Cholesterol 205mg cholesterol, Sodium 918mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 3g fiber), Protein 27g protein.

MOUSSAKA ON THE GRILL



Moussaka on the Grill image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 21

1 1/2 pounds eggplant, peeled and cut crosswise into 1/4-inch-thick slices
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling
1 pound ground beef (or 8 ounces ground beef and 8 ounces ground lamb)
1 large yellow or red onion, peeled and diced
5 cloves garlic, sliced
2 tablespoons tomato paste
1 cup red wine
2 fresh bay leaves
1 cinnamon stick
Small bunch fresh oregano
One 28-ounce can crushed tomatoes
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 1/2 cups whole milk
1 teaspoon freshly grated nutmeg
1 cup grated pecorino
2 large egg yolks
Zest of 1 lemon
Pecorino, for serving
Fresh flat-leaf parsley, for garnish

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • For the eggplant and meat sauce: Season the eggplant slices on both sides with salt and pepper and drizzle with olive oil. Turn to coat. Grill the eggplant slices straight over direct heat, flipping once, until tender and lightly golden brown on both sides, 5 to 7 minutes. You can move them from direct to indirect heat as needed. Transfer the eggplant slices to a baking sheet or a plate and set aside.
  • Place a 6-quart heavy bottomed saucepan over direct heat. Add a few tablespoons of olive oil along with the ground meat to the saucepot and season with salt and pepper. Cook, stirring to break up the meat, until well browned and caramelized, about 5 minutes. Then add the onions and garlic with a pinch of salt and cook until soft, about 5 minutes. Add the tomato paste and cook until rust colored, another minute. Add the wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Using butcher's twine, tie the bay leaves, cinnamon stick and oregano into a bundle. Add the crushed tomatoes and the spice bundle to the pot. Move the pot over indirect heat and simmer until thickened, about 30 minutes. Remove from the heat and discard the spice bundle.
  • For the bechamel sauce: In a heavy bottomed saucepot over direct heat, melt the butter. When butter has melted, whisk in the flour and cook until it forms a smooth paste, 3 to 4 minutes. Slowly whisk in half of the milk and once the mixture is smooth with no lumps, whisk in the remaining half and the nutmeg. Bring to a gentle boil and cook, stirring often, until thick and velvety, about 10 minutes. Remove from the heat and whisk in the pecorino. Set aside to cool slightly, then whisk in the egg yolks and lemon zest.
  • To assemble: Place the eggplant slices on the bottom of an enameled dish or cast-iron and cover with the meat sauce. Pour the bechamel all over the top, spreading it out into an even layer. Place over indirect heat, cover the grill and cook until light golden brown and bubbly on top, about 40 minutes.
  • Remove from the grill and let stand for 10 minutes before serving. Grate pecorino over the top and sprinkle with chopped parsley.
  • (Alternatively, you can bake the moussaka in a 400 degrees F oven for 45 minutes.)

AUTHENTIC TRADITIONAL MOUSSAKA



Authentic Traditional Moussaka image

Moussaka (or Moussakás as it is pronounced in Greek)needs no introduction as it is now considered one of Greece's national dishes and is probably, by and large, initially responsible for making Greek cooking so popular. This recipe, however, will make you compare all the Moussaka you have ever tried and they will, as unlikely as it may seem, fall short in comparison - it really is that good. Straight from my own dinner table, on Zakynthos Island, Greece, to yours. Any questions? Feel free to contact me. Wishing you kalí órexi - bon appetit, Maria www.authentic-greek-recipes.com

Provided by Chef Maria

Categories     One Dish Meal

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 27

1 kg ground beef, minced 3 times
1 large ripe finely chopped tomatoes
1 large grated onion
4 finely chopped garlic cloves
1/2 cup red wine
1/2 cup condensed tomato juice
1/2 teaspoon oregano
1 bay leaf
1/2 cup olive oil
2 cups water
salt
pepper
2 large medium sliced eggplants
5 -6 medium peeled and sliced potatoes
2 tablespoons grated spicy hard yellow cheese
1 tablespoon olive oil
salt
pepper
light vegetable oil (for frying)
2 well beaten eggs
200 g margarine
10 tablespoons plain flour
5 tablespoons sugar
1/2 teaspoon ground cinnamon
3 -4 tablespoons very spicy grated hard yellow cheese
8 cups cold milk
margarine

Steps:

  • Before starting anything it must be noted that Moussaka, in every Greek home, is made in 3 'stages'. The preparation of the meat sauce, the vegetable cooking and layering and finally the bechamel cream.
  • FOR THE MEAT SAUCE:.
  • Pour the oil into a deep large pan and heat it slightly. Crumble the minced beef into the oil together with the onion and garlic. Brown everything well, stirring constantly so the beef does not clump. Pour in the wine and allow everything to boil until the wine evaporates. Add the fresh tomato, oregano, bay leaf, salt and pepper and stir regularly while waiting for the tomato to soften well. Pour in the tomato juice, stir everything and allow it to cook and thicken. Finally, pour in the water and, over a medium flame, allow the sauce to cook until the beef is tender and the liquids have evaporated by at least 2/3 and the sauce is thick.
  • WHILE THE MEAT SAUCE IS COOKING PREPARE THE VEGETABLES:.
  • Cut the eggplants into medium slices and soak them in salted water for 1 hour before your commence your sauce so everything will be more conveniently timed. This soaking removes the bitterness in the eggplant skins and also helps them not to absorb so much oil while frying. Remove the eggplants from the eater, strain them well and then dry them on a kitchen towel to absorb any excess water. Fry the potato slices and then strain them on kitchen paper. Oil your moussaka plan with the tablespoons of olive oil and created a layer with the fried potatoes taking care not to leave any gaps. Fry the eggplants and again strain them on kitchen paper and place then in a layer on top of the sliced potatoes. Sprinkle some salt, pepper and 1 tablespoon of the grated cheese on the eggplant layer.
  • Strain the meat sauce of any excess oil (otherwise your moussaka will be too greasy) and then pour it evenly on top of the eggplant. Sprinkle the sauce with the 2nd tablespoon of grated cheese and then prepare your Bechamel Cream.
  • FOR THE BECHAMEL CREAM:.
  • This is an age old recipe handed down from mother to daughter, in my family, and then finally from my mother down to me. I strongly recommend that you avoid the temptation to adjust it as the extraordinary delight you will get when you taste it atop of traditional country moussaka, will leave an aftertaste that will linger in your memory for days.
  • Melt the butter in a pot, over a low flame, and add the flour stirring with a wooden spoon until the flour and butter combine to make a roux. Quickly add the 4 of the cups of milk and keep stirring with a whisk until the mixture becomes almost creamy and when it starts to thicken a lot, add the remaining milk and the beaten eggs (after the milk). Continue stirring until everything has combined evenly and is a thick creamy texture - this may take some effort (if you have lumps, use an electric hand mixer in it for a couple of minutes and they will dissolve). Add the sugar, mix it in well, the salt, pepper, cinnamon and cheese and mix everything well until it acquires its creamy texture again. Allow it to bubble over a low flame for about 1 minute, while stirring constantly. If your cream is too thick, add a little more milk or water and stir it in well until it obtains the desired thickness. If, on the other hand, your cream is a little too thin, let it stand for about 5 minutes and it will thicken as it cools, and then use it.
  • Pour the Bechamel cream evenly on top of the meat sauce and add the dabs of margarine to the surface of the cream in various places. Bake the moussaka in a medium preheated oven at 180ºC - 350ºF, for about 30 minutes, or until the cream unevenly gently browns in places. Allow the moussaka to cool for about 20 minutes and then cut it into servings.

LAMB AND EGGPLANT CASSEROLE (MOUSSAKA)



Lamb and Eggplant Casserole (Moussaka) image

Provided by David Kamen

Categories     Tomato     Bake     Dinner     Casserole/Gratin     Ground Lamb     Eggplant     Fall     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 27

Eggplant:
2 to 3 medium eggplants (about 3 pounds total), peeled and sliced into 1/2-inch rounds
Kosher salt
1/2 cup olive oil, or as needed
Meat sauce:
2 tablespoons olive oil
1 large onion, peeled and diced
1 1/4 pounds ground lamb (or beef, turkey, pork, or a combination)
2 cloves garlic, peeled and minced
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
1/4 teaspoon ground cloves
1 pinch ground allspice
1-inch cinnamon stick
1 bay leaf
Kosher salt and freshly ground black pepper
1/4 cup dry red wine
Cheese sauce:
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 1/2 cups milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 large egg yolks
1/2 cup grated Parmesan cheese
Assembly:
1/3 cup plain breadcrumbs

Steps:

  • To prepare the eggplant:
  • 1. Place the eggplant in a colander, toss liberally with salt, and let sit for about 1 hour to drain away extra water. Squeeze out the excess water and pat dry with a kitchen towel.
  • 2. In a large skillet over medium-high heat, add the olive oil. Working in batches, fry the eggplant slices, turning as necessary, until tender and light brown, 4 to 5 minutes total. Transfer the cooked slices to a rack set over a baking sheet to drain while you sauté the remaining eggplant. Set aside.
  • To prepare the meat sauce:
  • 1. In a large skillet over medium heat, add the olive oil. Add the onion to the pan and cook, stirring occasionally, until very tender, about 10 minutes. Add the ground meat and cook, stirring occasionally, until just browned, about 5 minutes.
  • 2. Add the garlic, tomatoes, tomato paste, cloves, allspice, cinnamon, bay leaf, and 1/2 cup water and bring the liquids to a boil. Reduce the heat to medium-low, season with salt and pepper, and simmer, stirring occasionally, until most of the liquid has reduced and the sauce is very thick, about 30 minutes.
  • 3. Add the red wine and continue simmering until the wine has reduced and developed a sweet aroma, 2 to 3 minutes. Remove and discard the bay leaf and cinnamon stick. Set the sauce aside.
  • To prepare the cheese sauce:
  • 1. In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk until it is dissolved and the mixture resembles a smooth paste, about 2 minutes.
  • 2. Gradually whisk in the milk about 1 cup at a time, working out any lumps that form. Bring the sauce to a full boil, then reduce the heat to low and gently simmer, stirring frequently, until thickened, about 30 minutes. Remove the sauce from the heat. Season with nutmeg, salt, and pepper to taste.
  • 3. In a medium bowl lightly beat the egg yolks. Whisk about 1 cup of the hot milk mixture into the yolks to bring them up to the same temperature. Slowly add the yolk mixture to the rest of the milk mixture, then add the cheese and blend well. Set aside and keep warm.
  • To assemble the moussaka:
  • 1. Preheat the oven to 350°F.
  • 2. Scatter the breadcrumbs in a deep, rectangular baking dish. Arrange about half of the eggplant slices in an even layer over the breadcrumbs. Add all of the meat sauce over the eggplant and spread into an even layer. Arrange the remaining eggplant in an even layer over the meat sauce. Pour the cheese sauce over the eggplant.
  • 3. Bake the moussaka until the cheese sauce is thick and golden brown and the eggplant is very tender, about 45 minutes. Let the moussaka rest for 25 minutes before serving.

LAMB AND EGGPLANT MOUSSAKA



Lamb and Eggplant Moussaka image

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

3 lb eggplant (2 large or 3 medium)
2 large russet potatoes
Salt as needed
1/3 cup olive oil, or as needed
2 cups diced onion
1 1/4 lb ground lamb (or substitute beef, turkey, pork, or combination)
2 cups chopped plum tomatoes
2 tsp minced garlic
2 cloves
Small piece cinnamon stick (or 1/4 tsp ground cinnamon)
1 bay leaf
Pinch ground allspice
Freshly ground black pepper, as needed
1/2 cup water
2 tbsp tomato paste
1/4 cup dry red wine
1/4 cup plain bread crumbs
2 cups Cheese Sauce

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.

MOUSSAKA



Moussaka image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 23

3 medium or 2 large red potatoes, sliced 1/4-inch thick
Kosher salt
1 medium eggplant
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
1 onion, chopped
Kosher salt
1 tablespoon olive oil
8 ounces ground beef
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cloves garlic, minced
1/2 cup red wine
One 8-ounce can tomato sauce
5 tablespoons butter
5 tablespoons flour
4 cups milk, heated to very warm in microwave
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
Vegetable oil, for greasing
3/4 cup grated Parmesan

Steps:

  • For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
  • For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.
  • For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
  • For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.

BEEF MOUSSAKA



Beef Moussaka image

This low-fat casserole relies on spices, tomato paste, wine and vinegar for flavor instead of the ton of cheese (and fat) found in regular moussaka recipes.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 23

Cooking spray
1 pound Asian eggplants, unpeeled, cut into 1-inch pieces
1 pound Yukon gold potatoes, unpeeled, cut into 1/2-inch pieces
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1/2 medium yellow onion, chopped
1 tablespoon tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon powdered garlic
1/4 teaspoon ground ginger
1 pound lean ground beef
1/2 cup red wine
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
2 cups 1-percent milk
1/4 cup all-purpose flour
Pinch nutmeg
Kosher salt
1 cup grated Parmesan
Cooking spray

Steps:

  • Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Toss the eggplants, potatoes, olive oil, 1/2 cup water and 1/2 teaspoon each salt and pepper in a large bowl, then spread the vegetables on the baking sheet. Roast until tender, about 45 minutes, tossing the vegetables about halfway through. Set aside.
  • Meanwhile, make the Meat Sauce: Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring, until soft and beginning to brown, 5 to 7 minutes. Add the tomato paste, oregano, cinnamon, garlic and ginger; stir quickly to toast spices evenly. Once fragrant, add 1/2 cup water to the pan and stir to combine, scraping up any brown bits. Add the beef to the pan, stirring with a wooden spoon to break it up, and cook until lightly browned, 8 to 10 minutes. Add the wine, vinegar, 1 teaspoon salt and a few grinds of pepper. Cook until the meat is fully cooked and the juices are reduced slightly, about 5 minutes. Remove from the heat, stir in the parsley and set aside.
  • Make the Bechamel: Put the milk and flour in a small saucepan and whisk until the flour is dissolved. Place the pan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until thick enough to coat the back of a spoon, 10 to 12 minutes. Add the nutmeg and 1/2 teaspoon salt. Remove from the heat and whisk in 3/4 cup of the Parmesan; set aside.
  • Assemble the Moussaka: Spray a 3-quart baking dish with cooking spray. Spread the eggplants and potatoes in the bottom of the dish, layer the meat sauce evenly over the vegetables, top with the bechamel and sprinkle with the remaining 1/4 cup of Parmesan. Bake, uncovered, until the top is browned and slightly puffed, 35 to 40 minutes. Garnish with parsley and serve hot.
  • Make-Ahead Tip: The unbaked casserole can be covered and refrigerated overnight before baking. The baked casserole can be frozen for up to 2 weeks; cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.

Nutrition Facts : Calories 390 calorie, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 65 milligrams, Sodium 970 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams

GRILLED EGGPLANT MOUSSAKA



Grilled Eggplant Moussaka image

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

3 large eggplant, sliced into 1/4 inch rounds
3 large potatoes, thinly sliced
3 large zucchini, cut lengthwise into 1/4 inch slices
½ cup extra-virgin olive oil
5 tablespoons butter
7 tablespoons all-purpose flour
5 cups milk
1 pinch ground nutmeg
salt to taste
1 egg yolk, beaten
1 tablespoon olive oil
1 ½ pounds ground beef
1 onion, chopped
1 teaspoon oregano
salt and pepper to taste
½ cup chopped fresh parsley
5 ripe tomatoes, chopped
1 cup crumbled feta cheese

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

THE BEST MOUSSAKA!



The Best Moussaka! image

I kept trying different Moussaka recipes, trying to find one that made Moussaka as good as what I had in a local Greek restaurant. Every recipe I tried was lacking something, so I ended up combining elements from several recipes to come up with this one, which I think is perfect. I serve it with Greek Salad and homemade bread from my bread machine. I often make it for company and they rave about it and call me a culinary genius. ;)

Provided by Rainberry Blues

Categories     Lamb/Sheep

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 22

1 tablespoon olive oil
1 lb ground lamb or 1 lb ground beef
1 onion, chopped
2 cloves garlic, crushed
1/4 cup chopped fresh parsley
1 tomatoes, peeled and chopped
1 tablespoon tomato sauce
1 beef bouillon cube, dissolved in
1/4 cup water
1/2 teaspoon ground nutmeg
salt and pepper
1 piece bread, made into crumbs
1 large eggplant
flour, as much as you need
olive oil, as much as you need
3 russet potatoes, boiled in skins for 30 minutes,then peeled and sliced
7 teaspoons butter
7 teaspoons flour
1 cup milk
salt and pepper
1 cup shredded mozzarella cheese
2 eggs, lightly beaten with fork

Steps:

  • Brown meat (either ground lamb or ground beef), onions, and garlic in olive oil.
  • Add parsley, tomato, tomato sauce, nutmeg, salt and pepper, and bouillon.
  • Cover and simmer 45 minutes.
  • Remove from heat and stir in breadcrumbs.
  • Meanwhile, preheat oven to 350 degrees F.
  • Thinly slice eggplant.
  • Dust with flour.
  • Heat olive oil in skillet and brown eggplant on both sides.
  • Cover bottom of greased large casserole dish (or greased small round roasting pan, which is what I use because I don't have a casserole dish big enough) with cooked, sliced potatoes.
  • Top potato layer with with meat mixture and top that with eggplant.
  • To make sauce, melt butter in saucepan.
  • Add flour.
  • Cook and stir 1 minute.
  • Stir in milk.
  • Cook on medium-low, stirring constantly, until thick and just starting to boil.
  • Remove from heat and stir in eggs and cheese.
  • Pour sauce evenly over eggplant layer in casserole dish.
  • Place casserole dish into a larger pan containing some water.
  • Bake, uncovered, for one hour.

SHORTCUT MOUSSAKA



Shortcut Moussaka image

Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of a fussy béchamel, it is made with a creamy layer of mashed potatoes laced with kefalotiri or Parmesan cheese, and instead of frying the eggplant, it is cut into cubes and roasted. It isn't exactly a quick recipe, but it's far easier than the classic dish and equally satisfying.

Provided by Melissa Clark

Categories     dinner, main course

Time 2h

Yield 6 servings

Number Of Ingredients 17

2 medium eggplant about 2 pounds, cut into 3/4-inch cubes
1 tablespoon plus 2 teaspoons kosher salt
1/4 cup extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/3 cup whole milk
1 large egg yolk
3/4 cup grated kefalotiri or Parmesan cheese
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon grated nutmeg
1 pound ground lamb (or beef)
1 very large onion, finely chopped
2 cinnamon sticks
2 garlic cloves, finely chopped
1/4 teaspoon ground clove
2 medium tomatoes, cored and chopped
1/2 teaspoon pepper
3 tablespoons bread crumbs

Steps:

  • In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
  • Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.
  • Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed.
  • In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.
  • Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 21 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 17 grams, Sodium 1145 milligrams, Sugar 11 grams, TransFat 0 grams

BULGARIAN MOUSSAKA



Bulgarian Moussaka image

This is a Bulgarian variant of moussaka that my family makes.

Provided by no_fun_at_all

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h

Yield 12

Number Of Ingredients 19

¾ pound ground beef (85% lean)
¾ pound ground pork
½ cup olive oil, divided
1 large carrot, finely chopped
½ yellow onion, finely chopped
2 stalks celery, finely chopped
¼ bunch fresh parsley, stems and leaves chopped separately
1 (14.5 ounce) can diced tomatoes
1 red bell pepper, finely chopped
2 tablespoons paprika
1 tablespoon salt
1 teaspoon black pepper
2 bay leaves
½ teaspoon cayenne pepper
6 russet potatoes, peeled and cut into 1/2-inch dice
2 eggs
2 cups plain yogurt
¼ cup all-purpose flour
1 teaspoon baking soda

Steps:

  • Heat a large skillet over medium heat. Add ground beef and ground pork and cook until brown and crumbly, 5 to 10 minutes. Drain and discard fat. Add 1/4 cup olive oil, carrot, onion, celery, parsley stems, and tomatoes. Mix to combine. Stir in bell pepper and season with paprika, salt, pepper, bay leaves, and cayenne pepper. Cook until vegetables start to soften, about 10 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Transfer meat mixture to a large baking pan.
  • Heat remaining 1/4 cup olive oil in a large skillet and cook potatoes until lightly browned, about 10 minutes. Transfer to the baking pan and mix well with the meat mixture.
  • Bake moussaka in the preheated oven for 45 minutes. Remove baking dish from the oven and mix in chopped parsley leaves.
  • Stir eggs, yogurt, flour, and baking soda together in a bowl until it turns into a spreadable mixture. Pour over the meat mixture in the baking dish.
  • Return baking dish to the oven and cook until the top is golden brown, about 15 more minutes.

Nutrition Facts : Calories 335.1 calories, Carbohydrate 27.7 g, Cholesterol 72.4 mg, Fat 17.8 g, Fiber 3.8 g, Protein 16.4 g, SaturatedFat 4.4 g, Sodium 829.4 mg, Sugar 6 g

MOUSSAKA COTTAGE PIE



Moussaka Cottage Pie image

One nice feature of this dish is that you can cook and bake the pie in the same skillet.

Provided by USA WEEKEND Pam Anderson

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

4 tablespoons olive oil, divided
2 medium onions, cut into medium dice
3 large cloves garlic, minced
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 pounds lean ground beef or turkey
2 cups canned crushed tomatoes
⅓ cup dark or golden raisins
1 pound eggplant, cut into 1/4-inch thick slices
Salt and pepper
1 (24 ounce) package refrigerated mashed potatoes, warmed in the microwave according to instructions
1 large egg, beaten

Steps:

  • Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.
  • Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
  • Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 27.7 g, Cholesterol 95.3 mg, Fat 13.8 g, Fiber 3.4 g, Protein 28.3 g, SaturatedFat 3.9 g, Sodium 568.9 mg, Sugar 6.1 g

MOUSSAKA - GREEK CASSEROLE



Moussaka - Greek Casserole image

This is my mom's recipe :-D Ground lamb is my choice but it's ok to substitute ground beef. I don't like potatoes in my moussaka so I leave them out all together, and it cuts down on overall time I have to spend in the kitchen. You can add them to your dish if you'd like, THEY ARE OPTIONAL, so I included them here. ------------------------------------------------------------------------------------------------ Check out the Moussaka potato debate here in the Greek Forum: http://www.recipezaar.com/bb/viewtopic.zsp?t=219564

Provided by ThatSouthernBelle

Categories     Lamb/Sheep

Time 3h30m

Yield 12-14 serving(s)

Number Of Ingredients 25

1 lb russet potato (peeled, sliced 1/4 inch thick)
4 tablespoons olive oil
salt
black pepper
2/3 cup unsalted butter
1 cup all-purpose flour
6 cups milk, hot
coarse salt
black pepper
1/8 teaspoon nutmeg, freshly grated
6 whole eggs, beaten to mix
3 tablespoons olive oil, plus more for brushing eggplant
1 1/2 lbs lamb, ground
2 medium onions, chopped
3 garlic cloves, chopped
1/2 cup dry red wine
1/2 teaspoon cayenne pepper
2 teaspoons Greek oregano, dried
1 teaspoon cinnamon
56 ounces Italian-style tomatoes, chopped, drained
1 tablespoon tomato paste
1 pinch ground nutmeg
2 1/4 lbs baby eggplants, cut lengthwise into 1/4-inch thick slices
salt
black pepper

Steps:

  • Potatoes:.
  • Preheat oven to 375 degrees F.
  • Toss the potatoes with the olive oil in a large bowl.
  • Put them in a single layer on a baking sheet and season to taste.
  • Roast until soft and starting to brown, about 35 minutes.
  • Béchamel Sauce:.
  • In a medium saucepan melt the butter over medium heat.
  • Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color.
  • Gradually whisk in the hot milk.
  • Continue whisking for about 6 to 8 minutes until it thickens.
  • Season with salt, pepper and nutmeg.
  • Put the eggs in a large bowl.
  • Whisk the béchamel sauce into the eggs.
  • Continue whisking for a few minutes until the béchamel has cooled slightly (enough so that the eggs won't curdle).
  • Cover bowl with plastic wrap.
  • Make sure to place wrap directly on the surface of the sauce so a skin does not form.
  • Set aside.
  • Lamb:.
  • Heat oil in a large, heavy-bottomed pot over medium-high heat.
  • Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.
  • Add onion and garlic and sauté until tender, about 6 minutes.
  • Add wine, cayenne pepper, and oregano and cook 2 minutes.
  • Stir in cinnamon, tomatoes, tomato paste and nutmeg.
  • Reduce heat to medium.
  • Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
  • Season to taste with salt and pepper. Meanwhile, preheat the grill on medium-high heat.
  • Brush the eggplant slices with oil and season with salt and pepper.
  • Grill until cooked through and golden, about 2 minutes per side.
  • Set aside.
  • To Assemble:.
  • Preheat oven to 400 degrees F.
  • Coat a 14x10x2-inch glass baking dish with oil.
  • Arrange potatoes in bottom of dish.
  • Arrange half of eggplant slices over potatoes.
  • Pour half of lamb sauce over.
  • Arrange another layer of eggplant slices on top.
  • Pour remaining sauce over.
  • Pour béchamel sauce over moussaka, covering completely.
  • Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
  • Transfer baking dish to rack and let rest 20 minutes before slicing.

Nutrition Facts : Calories 501.6, Fat 31.3, SaturatedFat 13.6, Cholesterol 180, Sodium 427.1, Carbohydrate 36.5, Fiber 5.9, Sugar 9.4, Protein 19.5

SHORTCUT MOUSSAKA



Shortcut Moussaka image

Provided by Donna Smith

Categories     Bake     Eggplant     Bon Appétit     Michigan

Yield Serves 12

Number Of Ingredients 14

1/4 cup olive oil
2 pounds ground beef
1 small onion, chopped
1 15-ounce can tomato sauce
3/4 cup dry red wine
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano, crumbled
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 cups milk
3 eggs
1 cup grated Parmesan cheese
1 large eggplant (about 1 1/2 pounds), peeled, sliced into thin rounds

Steps:

  • Heat olive oil in heavy large saucepan over medium-high heat. Add ground beef and chopped onion and cook until beef is brown, breaking up beef with fork, about 15 minutes. Mix in tomato sauce, red wine, parsley, crumbled oregano and ground cinnamon. Simmer until mixture thickens and is almost dry, stirring occasionally, about 20 minutes. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
  • Preheat oven to 350°F. Melt butter in heavy medium saucepan over medium-low heat. Add flour and stir 1 minute. Gradually add milk, whisking until smooth. Boil until thick, stirring constantly, about 2 minutes. Beat eggs in small bowl to blend. Whisk small amount of milk mixture into eggs. Return mixture to saucepan. Bring to boil, whisking constantly. Remove custard from heat. Stir in 1/2 cup grated Parmesan cheese. Season custard to taste with salt and pepper.
  • Butter 13 x 9 x 2-inch glass baking dish. Arrange half of eggplant in bottom of dish. Season with salt and pepper. Spread meat mixture over. Top with remaining eggplant. Pour hot custard cheese sauce over eggplant. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake 1 hour. Uncover and continue baking until golden and bubbling on edges, about 10 minutes longer. Cool 10 minutes.

HEARTY MOUSSAKA WITH LOW-FAT WHITE SAUCE



Hearty Moussaka with Low-Fat White Sauce image

Categories     Beef     Potato     Tomato     Vegetable     Bake     Low Fat     Dinner     Casserole/Gratin     Ground Beef     Zucchini     Winter     Healthy     Potluck     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

Nonstick olive oil spray
2 12-ounce eggplants, peeled, each cut lengthwise in half, then cut crosswise into 1/2-inch-thick slices
1 1/2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds
1 pound red-skinned potatoes, cut into 1/4-inch-thick rounds
1 teaspoon olive oil
2 cups chopped onion
1 tablespoon minced garlic
2 teaspoons dried oregano
1 pound lean ground beef sirloin or ground round
1 28-ounce can whole tomatoes in juice
3 tablespoons tomato paste
1/2 cup plain dry white breadcrumbs
2 large egg whites, beaten to blend
1/4 teaspoon ground cinnamon
Low-Fat White Sauce
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 425°F. Spray 2 large baking sheets with olive oil spray. Arrange eggplant slices and half of zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange potato rounds and remaining zucchini, overlapping slightly, on second baking sheet. Spray vegetables generously with olive oil spray. Sprinkle with salt and pepper. Bake until tender and beginning to brown, about 40 minutes. Remove from oven and cool. Reduce oven temperature to 375°F.
  • Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until onion is tender, adding 1 to 2 tablespoons water if mixture seems dry, about 7 minutes. Stir in oregano. Add beef; sauté until brown, breaking up with back of spoon. Add tomatoes with their juices and tomato paste, breaking up tomatoes with back of spoon. Simmer until mixture thickens slightly, about 15 minutes. Season to taste with salt and pepper. Remove from heat. Mix in 1/4 cup breadcrumbs, egg whites and cinnamon.
  • Spray 13x9x2-inch glass baking dish with olive oil spray. Sprinkle 1/4 cup breadcrumbs over bottom of dish. Arrange potatoes in prepared dish. Spoon half of beef mixture over. Arrange eggplant slices over. Spoon remaining beef mixture over. Top with all of zucchini, overlapping slightly if necessary.
  • Pour warm Low-Fat White Sauce over moussaka. Sprinkle 2 tablespoons cheese over. Bake until top is golden brown, about 55 minutes. Let stand 15 minutes. Cut into squares and serve.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your moussaka.
  • Don't overcook the eggplant. It should be tender but still have a slight bite to it.
  • Make sure the meat sauce is well-seasoned. Use a variety of spices to create a flavorful sauce.
  • Let the moussaka cool slightly before serving. This will help the flavors to meld together.
  • Serve the moussaka with a dollop of yogurt or tzatziki sauce. This will add a refreshing touch to the dish.

Conclusion:

Moussaka is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover lamb or beef, and it can also be made with vegetables. Whether you are looking for a hearty main course or a light and refreshing lunch, moussaka is a great choice. With its rich flavors and beautiful presentation, moussaka is sure to impress your family and friends.

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