Best 7 Veal And Eggplant Moussaka Recipes

RUSTIC EGGPLANT MOUSSAKA

Steps:

• Pre-heat oven to 400 F. Cut eggplant into ⅓- ¼ inch thick disks (no thinner), sprinkle with a little kosher salt and let sit in a colander or bowl for 20-60 minutes. Eggplant will start to release liquid (making it less bitter)
• Rinse well, pat dry and brush each side with olive oil (or use spray oil).
• Place on a greased sheet pan and roast in a 400 F oven until golden, about 20-30 minutes. Alternatively, you can grill the eggplant on each side ( getting nice deep grill marks) then wrapping it in foil after for 10-15 minutes, so it steams and cooks through.
• In a large pan, saute diced onion in oil on med-high heat for 3-4 minutes, add garlic, turn heat down to med-low and saute for 8-10 minutes until onions are tender. Add the ground lamb ( or beef or vegetarian meat), turn heat up to medium and brown, stirring often, about 15 minutes. Drain fat if any. Add the rest of the ingredients -diced tomatoes, tomato paste, white wine, fresh chopped parsley, sugar, cinnamon, kosher salt and pepper. Stir and cover and let simmer on med-low heat for 20 minutes.
• In a small pot, heat the butter. Whisk in the flour and let cook for 2-3 minutes on med heat, stirring often. Whisk in the first cup of milk a little at a time. Whisk well, and add the 2nd cup. Stirring constantly bring to a boil, lower heat, and let simmer on low for an additional 2 minutes. Remove from heat and add nutmeg, cheese, salt, pepper. Set aside to cool. In a separate bowl, lightly beat an egg, but do not add it just yet.
• Divide eggplant slices into three stacks, reserving the best looking largest pieces for the top and bottom layers. The others can be placed in the middle layer which will be concealed.
• In a greased 8x 13 inch baking dish, place one layer of eggplant. Add half the meat sauce. Add another layer of eggplant and the remaining meat sauce. Add the third and final layer of eggplant. Whisk in 2-3 tablespoons of bechamel sauce, into the beaten egg (to temper it) then pour this into the bechamel sauce, whisking until nice and smooth. Spread the bechamel over the final eggplant layer.
• Sprinkle with the remaining cheese ( optional) and place in a 350F oven for 50-60 minutes, uncovered until beautifully golden. Let stand 10 minutes before serving.

TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES

Steps:

• To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
• and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Set aside when done.
• If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done.
• for the moussaka. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the mince breaking it up with a wooden spoon and sauté. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.
• for the moussaka. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream.
• Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the most of the grated cheese. Reserve some cheese to sprinkle on top! Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce. Set the béchamel sauce aside.
• Now its time to assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. 20x30cm / 8x12inch and 8cm/3 inch deep). Butter the bottom and sides of the pan and layer the potatoes first (if you're using them), then half the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula.
• . Preheat you oven at 180C/350F and bake your musaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you're cutting your pieces.
• Serve the Moussaka with a refreshing Traditional Greek Salad and enjoy over a glass of wine!

VEAL WITH EGGPLANT AND PROSCIUTTO

Steps:

• Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms and tomatoes; sauté 5 minutes. Add onions; sauté 1 minute. Add wine and simmer until liquid is absorbed, about 6 minutes. Stir in 2 tablespoons butter. Season with salt and pepper.
• Preheat oven to 400°F. Cut four 1/2-inch-thick lengthwise slices from center of eggplant. Mix oil and 2 teaspoons rosemary; brush over both sides of eggplant slices. Place slices on baking sheet. Sprinkle with salt and pepper. Bake until tender, about 5 minutes per side. Top each eggplant slice with prosciutto slice. Set aside. Maintain oven temperature.
• Melt 2 tablespoons butter in heavy large skillet over high heat. Add garlic and 1 teaspoon rosemary; sauté 2 minutes. Sprinkle veal with salt and pepper. Add to skillet and sauté until just cooked through, about 1 minute per side.
• Place 1 veal scallop atop each eggplant slice. Spoon mushroom mixture atop veal; top with cheese. Bake until cheese melts, about 5 minutes.

LAMB AND EGGPLANT MOUSSAKA

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.

VEAL AND EGGPLANT MOUSSAKA

Steps:

• Preheat your oven's broiler. Grease a 9 inch square baking dish.
• Brush the eggplant slices with oil, and place on a baking sheet. Broil until browned on one side, about 5 minutes. Set oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and garlic; cook and stir until softened. Crumble in the veal, and cook until evenly browned. Season with salt and pepper, and stir in the tomato paste, parsley and beef stock. Simmer over low heat for 15 minutes. Stir in the bread crumbs, reserving 1 tablespoon for later, remove from the heat and set aside.
• Melt the remaining butter in a small saucepan over medium heat. Stir in the flour until smooth, then gradually stir in the milk so that no lumps form. Simmer, stirring constantly, until thickened. Remove from the heat and whisk in the egg yolk.
• Place a layer of eggplant on the bottom of the prepared baking dish. Top with half of the veal mixture, and half of the feta cheese. Repeat the layers, then place remaining eggplant in a layer on top. Pour the sauce over all, and sprinkle with reserved bread crumbs.
• Bake for 45 minutes, uncovered, in the preheated oven, or until browned and bubbly.

LENTIL AND EGGPLANT MOUSSAKA

Steps:

• Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
• Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
• Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
• Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
• Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
• Bake in the center of the preheated oven until golden brown, about 25 minutes.

EGGPLANT MOUSSAKA

Steps:

• Preheat the oven to 500 degrees.
• Trim off the ends of the eggplant. Cut the eggplant into 12 slices of equal width. Set aside.
• Heat the 1 tablespoon olive oil in a skillet, and add the onions and garlic. Cook, stirring, until onions are wilted. Add the meat and cook, chopping down with the edge of a heavy metal kitchen spoon to break up any lumps. Add salt, pepper and cinnamon. Cook, stirring, until the meat loses its raw look.
• Add the wine, broth and 1 cup of the crushed tomatoes and stir. Bring to a boil and cover. Simmer for 10 minutes.
• Meanwhile, melt the butter in a saucepan, and add the flour, stirring with a wire whisk. Add the milk while stirring rapidly with the whisk. Season with salt and pepper. Stir in the remaining 1/4 cup crushed tomatoes.
• Bring to a simmer, and cook for 5 minutes. Stir in the egg yolk, and remove from the heat.
• Sprinkle the eggplant slices with salt and pepper. Heat 1 tablespoon of the corn oil in a large nonstick skillet, and add enough eggplant slices to cover the bottom. Cook about 45 seconds on one side; turn the slices and continue cooking for about 45 seconds. Remove the slices and drain.
• Continue cooking the remaining eggplant in the same manner, adding a little more oil as necessary for each batch.
• Arrange about a third of the eggplant slices in one layer on the bottom of a 2 1/2-quart baking dish. Spoon a third of the meat sauce over the eggplant slices. Continue making the layers in the same manner, ending with a layer of meat sauce. Spoon the white sauce over all.
• Sprinkle the cheese over all, and place the dish in the oven. Bake 15 minutes. If desired, run the dish briefly under the broiler until the cheese is lightly browned.