Creamy Mediterranean Moussaka Recipes

MOUSSAKA

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).

MOUSSAKA: EGGPLANT CASSEROLE

Steps:

• Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
• Turn the broiler of your oven on.
• Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
• Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides 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.
• Prepare the meat sauce. Heat 2 tablespoons 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 to the skillet. Add the dried oregano, 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 over medium-low heat for 20 to 30 minutes.
• Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
• Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
• Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
• Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
• Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!

CREAMY MEDITERRANEAN MOUSSAKA

Steps:

• Peel and boil the potatoes.
• Cut eggplant up into 1/4 inch slices, salt, place into strainer and weigh down for 15 minutes. (I don't actually strain them, but most people do).
• Meat Layer: Saute onion and garlic in 2 tbsp of oil (I prefer olive). Add ground meat, cumin, cinnamon, nutmeg, allspice and salt. Brown meat while breaking up the clumps. Set aside.
• Drizzle just enough (olive) oil to cover the bottom of a hot pan. Place eggplant slices in pan. Brown both sides of all the eggplant slices. They're thirsty little guys so you'll have add oil to pan as you go.
• Cut boiled potatoes into 1/4 inch slices.
• Cream Sauce: In a sauce pan, on low heat, melt butter. Then add flour, stir until it has the consistency of cookie dough, don't let it brown.
• Add milk, a bit at a time. (If you do it all at once you'll have clumps). You want a thick cream soup consistency.
• Add cheese, nutmeg, cinnamon, allspice, cumin and salt. Stir until smooth and blended. Set aside.
• Spread some cream sauce in the bottom of a 13x9 pan. Layer eggplant, meat, sauce, potaotes, meat, sauce, eggplant, sauce and grated cheese.
• Bake 30 min at 450. I like to cover it with tin foil for the first 20 min and then take it off for the last ten so the cheese can get a bit brown.
• Even more delightful after freezing and reheating.
• NOTE: I add spices to taste. 1/4 tsp is a conservative start, go wild! Freshly grated spices give an added zing. I also add onion and garlic power when on hand. Also I use 3 parts veg oil and 1 part olive oil to get the taste but ease the cost.