Best 3 Stove Top Moussaka Recipes

STOVE-TOP MOUSSAKA

Steps:

• Heat the oil in a large, shallow pan.
• Toss in the onion and garlic and fry until soft.
• Add the ground lamb and stir fry for 3-4 minutes until browned.
• Tip the tomatoes into the pan and stir in the tomato paste and cinnamon, then season generously with salt and pepper.
• Leave the mince to simmer for 20 minutes, adding the eggplant half way through.
• Sprinkle the crumbled feta and chopped mint over the lamb.
• Bring the moussaka to the table as the feta melts and serve it with a crunchy green salad and toasted pita.

AUTHENTIC GREEK MOUSSAKA

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.

MOUSSAKA

Steps:

• Fry the onions in the oil in a large skillet or saucepan until golden. Add the ground meat and stir, crushing it with a fork and turning it over, until it changes color. Add salt, pepper, cinnamon if using, tomatoes, sugar, and chili flakes if you like. Stir well, and cook until the liquid has almost disappeared, then mix in the parsley.
• Prepare a white sauce: Melt the butter in a pan. Add the flour and stir over low heat for a few minutes, until well blended. Add the hot milk a little at a time, stirring vigorously each time, until it boils, taking care not to allow lumps to form. Simmer over low heat, stirring occasionally, until the sauce thickens. Add salt and pepper and a pinch of nutmeg. Beat the eggs lightly, beat in a little of the white sauce, then pour back into the pan, beating vigorously. Do not allow the sauce to boil again. Add the cheese and mix well until melted.
• Brush the eggplant slices generously with oil and broil or grill them, turning them over once, until lightly browned. Line the bottom of a large baking dish (about 14 1/2 by 10 1/2 inches) with half the slices. Spread the meat on top, and cover with the remaining eggplant slices. Pour the white sauce all over.
• Bake, uncovered, in a preheated 400°F oven for about 45 minutes, until golden.
• Serve hot, straight from the dish. It can also be cooked in small individual clay bowls, the layers repeated in the same way.