DECONSTRUCTED MOUSSAKA
Our deconstructed moussaka captures all the flavors of this beloved Greek dish in a weeknight friendly recipe.Smarts: Bechamel is a white sauce that forms a creamy layer over the meat in this recipe. The key to a smooth bechamel is whisking constantly as it cooks. Heating the milk slightly before adding it to the sauce also helps to prevent lumps from forming.
Provided by CookSmarts
Time 50m
Yield 4
Number Of Ingredients 21
Steps:
- Heat oven to 425F / 218C.
- Brush a sheet pan with some cooking oil. Spread eggplant and potatoes out in a single layer. Cover pan tightly with foil.
- Roast in the oven for 10 minutes to get the vegetables started cooking. (Watch this video for tips on roasting at high heat.)
- Once vegetables are in the oven, make bechamel sauce.
- Heat milk in the microwave just until warm to the touch (be careful not to overheat it).
- Melt butter in an oven-safe skillet over medium heat. Add flour and cook, whisking constantly, until smooth and creamy, ~2 minutes.
- While still whisking, slowly pour milk over butter / flour mixture. Keep whisking until everything is evenly combined. Add bay leaf and nutmeg and simmer bechamel until thick and creamy, 2 to 4 minutes.
- Transfer bechamel to a small bowl and wipe out skillet (you'll use it for cooking the meat).
- Remove roasting vegetables from the oven.
- Reduce oven to 400F / 204C.
- Remove foil from vegetables and toss vegetables with first portion of oil. Season with some salt and pepper. Return to oven and continue roasting, stirring halfway through cooking, until golden brown and tender, 20 to 30 minutes.
- Return to skillet. Heat skillet with second part of cooking oil over medium-high heat. Add onions and saute until soft, 2 to 3 minutes.
- Add lamb and saute, breaking it apart, until cooked through, 5 to 6 minutes. Drain off as much excess liquid / grease as possible.
- Add garlic to lamb. Saute for 2 minutes more.
- Stir in wine and tomato paste. Bring to a simmer. Simmer for 2 minutes.
- Whisk egg yolks into bechamel sauce. Discard bay leaves. Pour sauce over lamb. Sprinkle cheese on top. Transfer skillet to oven and bake until golden brown and bubbly, 20 to 25 minutes.
- Serve lamb over roasted vegetables. If you still have green onions from earlier in the week, you can chop some and put them on top for a pop of color. Enjoy!
Nutrition Facts : Calories 743, Carbohydrate 47g, Cholesterol 197mg, Fat 46g, Fiber 6g, Protein 32g, SaturatedFat 19g, Sodium 523mg, Sugar 13g, TransFat 0g
MOUSSAKA: EGGPLANT CASSEROLE
Greek Moussaka is an eggplant casserole with layers of roasted eggplant and spiced meat sauce, topped with creamy bechamel sauce. Once baked, be sure to allow the moussaka a few minutes to rest before cutting through, the casserole needs to settle so it does not fall apart when you slice into it. More tips in the post and recipe notes.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 21
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!
Nutrition Facts : Calories 309.9 kcal, Sodium 259.4 mg, Fat 20 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 19.4 g, Fiber 3.5 g, Protein 12.3 g, Cholesterol 61.2 mg, UnsaturatedFat 10.5 g, ServingSize 1 serving
DECONSTRUCTED EGGPLANT MOUSSAKA
Construct a delicious Deconstructed Eggplant Moussaka for dinnertime tonight! Sprinkle your baked eggplant moussaka with parsley for a perfect finish.
Provided by My Food and Family
Categories Sauces & Condiments
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Cut eggplant lengthwise in half. Scoop out eggplant flesh, leaving 1/2-inch-thick shells; coarsely chop flesh.
- Cook chopped eggplant and onions in nonstick skillet on medium-high heat 5 min., stirring frequently. Add meat; cook until evenly browned, stirring occasionally. Stir in tomato and basil sauce; bring to boil, stirring frequently. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally. Stir in cinnamon and 3 Tbsp. parsley.
- Place eggplant shells, cut sides up, on rimmed baking sheet; fill with meat mixture. Top with Alfredo sauce and cheese.
- Bake 30 to 35 min. or until eggplant mixture is heated through and cheese is lightly browned. Sprinkle with remaining parsley.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 15 g
NO EGGPLANT MOUSSAKA
This dish takes some assembly but is well worth it. Minimal ingredients compared to the real thing, and most of the ingredients are everyday staples...with a very tasty result.
Provided by Wendy Fay
Categories Meat and Poultry Recipes Lamb Ground
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
- Heat 2 tablespoons butter in a large heavy skillet over medium heat. Saute onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain excess fat, and set aside.
- In a large bowl, combine tomatoes, Italian seasoning, salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
- In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly until thick and smooth. Remove from heat, and stir in grated cheese.
- In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top.
- Cover, and bake in preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes, or until lightly browned.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 39.5 g, Cholesterol 169.5 mg, Fat 34.5 g, Fiber 5.7 g, Protein 36.7 g, SaturatedFat 16.9 g, Sodium 535.4 mg, Sugar 10 g
EGGPLANT PARMESAN DECONSTRUCTED
Provided by Melissa Clark
Categories weekday, side dish
Time 1h15m
Yield 6 to 8 side dish servings
Number Of Ingredients 12
Steps:
- Place the eggplant slices in a colander over a bowl. Season with 1/2 teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
- Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about 1/2 cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
- Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
- While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
- Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 6 grams
VEGETARIAN MOUSSAKA
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
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
DECONSTRUCTED EGGPLANT PARMESAN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with a silicone liner and another baking sheet with a wire rack.
- For the eggplant: In a bowl, toss the tomatoes with the balsamic vinegar, olive oil, brown sugar and some salt. Evenly place the tomatoes on the lined baking sheet. Place in the oven and roast until slightly caramelized and dried out a bit, 20 to 30 minutes. Set aside.
- Set the eggplant slices on the wire rack (if you don't have a rack you can use a colander set in the sink). Sprinkle salt on each side of the eggplant and let the salt do the work for 15 to 30 minutes.
- Once the salt has released moisture from the eggplant, pat the slices dry with paper towels. Then sprinkle each side of the eggplant with pepper.
- Set up a standard breading station with the flour in one shallow dish, the eggs in another and the panko mixed with the Parmesan in a third dish. Dredge each eggplant slice in the flour, shake off any excess, dip in the egg, let any excess drip off and then coat in the panko. Set aside on the wire rack and repeat.
- In a large cast-iron skillet, heat 1-inch vegetable oil to 350 degrees F.
- Working in small batches, fry the eggplant slices, turning once, until golden brown, 3 to 5 minutes a side. Using a pair of tongs, transfer back to the wire rack. Repeat with the remaining eggplant. Make sure to season the eggplant as it comes out of the oil.
- For the sandwich build: Butter and griddle both sides of the buns until golden and crispy (you can toast the buns as well). Tear the burrata over the bottom buns, then add 2 hot eggplant slices, some roasted tomatoes, a few pickled cherry peppers and some fresh basil leaves on each bun. Serve to applause.
DECONSTRUCTED EGGPLANT PARMESAN
"Deconstructed" dishes are so very fun to make and elegant looking. In this recipe, the eggplants are cooked without breading, covered in ricotta, fresh sauce, mozzarella, and then the whole thing is topped with toasted bread crumbs. Adapted from Melissa Clark, Food Editor, New York Times.
Provided by threeovens
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the eggplant, sprinkle with about 1/2 teaspoon salt and let stand, in a colander, about 20 minutes; drain, pat dry, and season with salt and pepper.
- Heat some of the oil in a large skillet, over medium high heat, and cook eggplant, undisturbed, until golden, about 4 minutes; flip and cook an additional 3 to 4 minutes (you'll need to do this in a single layer and in batches).
- Drain eggplant on paper toweling; repeat until all the eggplant is cooked.
- Turn heat down to medium, add 3 tablespoons of oil and add 4 garlic cloves; cook until golden, about 2 minutes.
- Add tomatoes and oregano; cook, breaking up the tomatoes, until they start form a sauce, about 15 minutes.
- Add basil and 4 tablespoons Parmesan; simmer 5 minutes more.
- Meanwhile, heat a small skillet, over medium heat, add 1 tablespoon oil, mince the remaining garlic and add to the skillet, along with the bread crumbs; toast, stirring, until bread crumbs just start to brown, about 2 minutes.
- Remove from heat and stir in 1 tablespoon Parmesan; season with a pinch of salt.
- To serve, arrange eggplant on a large platter and spoon dollops of ricotta over, then top with sauce; scatter bread crumb mixture over sauce, top with mozzarella and garnish with basil leaves, then drizzle with oil.
Nutrition Facts : Calories 370.9, Fat 32.7, SaturatedFat 6.9, Cholesterol 18.1, Sodium 393.4, Carbohydrate 14.1, Fiber 4.6, Sugar 5.2, Protein 7.9
More about "deconstructed eggplant moussaka recipes"
CLASSIC GREEK EGGPLANT MOUSSAKA RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 238Calories 716 per servingCategory Entree, Dinner
TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) …
From mygreekdish.com
BEST VEGETARIAN MOUSSAKA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOUSSAKA - EGGPLANT CASSEROLE - COOK LIKE A …
From cooklikeagreekblog.com
CLASSIC EGGPLANT MOUSSAKA | RECIPE | KITCHEN STORIES
From kitchenstories.com
EASY EGGPLANT MOUSSAKA - FEELGOODFOODIE
From feelgoodfoodie.net
MOUSSAKA - EGGPLANT CASSEROLE COMFORT FOOD | HEARTH …
From hearthandvine.com
MELITZANOSALATA - GREEK EGGPLANT DIP - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
MOUSSAKA: THE ORIGINAL GREEK EGGPLANT CASSEROLE - COOKIST
From cookist.com
VEGETARIAN MOUSSAKA WITH LENTILS - HINT OF HEALTHY
From hintofhealthy.com
DECONSTRUCTED EGGPLANT PARMESAN SANDWICH - THERESCIPES.INFO
From therecipes.info
OUR DECONSTRUCTED EGGPLANT MOUSSAKA RECIPE IS FULL OF FLAVOUR AND ...
From pinterest.ca
DECONSTRUCTED MOUSSAKA RECIPE | GREEK RECIPES | SBS FOOD
From sbs.com.au
EGGPLANT MOUSSAKA | RICARDO
From ricardocuisine.com
RUSTIC EGGPLANT MOUSSAKA - FEASTING AT HOME
From feastingathome.com
THE BEST KETO MOUSSAKA RECIPE – DELICIOUS GREEK EGGPLANT LASAGNA
From ketobeginners.co
DELICIOUS VEGAN EGGPLANT MOUSSAKA - ECO FOOD STUFF
From ecofoodstuff.com
EASY MOUSSAKA STUFFED EGGPLANTS - THE PETITE COOK™
From thepetitecook.com
DECONSTRUCTED MOUSSAKA RECIPE (LOW-CARB, LOW-CALORIE)
From metflexlife.com
INGLOURIOUS BANANAS: DECONSTRUCTED MOUSSAKA // MOUSSAKA …
From inglouriousbananas.blogspot.com
DECONSTRUCTED EGGPLANT MOUSSAKA | KRAFT WHAT'S COOKING | RECIPE ...
From pinterest.com
GREEK EGGPLANT MOUSSAKA RECIPE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
MOUSAKKA-THE EGGPLANT LASAGNA THE HOMESTEADING HIPPY
From thehomesteadinghippy.com
OUR DECONSTRUCTED EGGPLANT MOUSSAKA RECIPE IS FULL OF FLAVOUR AND ...
From pinterest.ca
MOUSSAKA - SIMPLY DELICIOUS
From simply-delicious-food.com
BAKED EGGPLANT AND SPINACH MOUSSAKA, A VEGETARIAN CREATION
From thearmeniankitchen.com
MOUSSAKA EGGPLANT RECIPE - IMMACULATE BITES
From africanbites.com
EASY VEGAN MOUSSAKA - MINIMALIST BAKER RECIPES
From minimalistbaker.com
THE-MOST-SCRUMPTIOUS VEGETARIAN MOUSSAKA - REAL GREEK RECIPES
From realgreekrecipes.com
DECONSTRUCTED EGGPLANT MOUSSAKA RECIPE LIST - SALEWHALE.CA
From salewhale.ca
NAMI-NAMI: A FOOD BLOG: DECONSTRUCTING MOUSSAKA
From nami-nami.blogspot.com
EGGPLANT MOUSSAKA + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
MOUSSAKA | GREEK EGGPLANT DISH | LEMON & OLIVES | GREEK FOOD
From lemonandolives.com
DECONSTRUCTED MOUSSAKA WITH GREEK SALAD - HEALTHYUMMY FOOD
From healthyummyfood.com
DECONSTRUCTED MOUSSAKA | RECIPE | GREEK RECIPES, MOUSSAKA …
From pinterest.com.au
TRADITIONAL EGYPTIAN EGGPLANT MOUSSAKA | LOVE MY SALAD
From lovemysalad.com
DECONSTRUCTED EGGPLANT PARMESAN SANDWICH - THERESCIPES.INFO
From therecipes.info
AUTHENTIC TURKISH STYLE EGGPLANT MOUSAKKA: A ... - QUICK AND TASTY …
From quickandtastyfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love