Deconstructed Eggplant Moussaka Recipes

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DECONSTRUCTED MOUSSAKA



Deconstructed Moussaka image

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

1/2 tsp Salt
1/4 tsp Cinnamon
1/4 tsp Allspice (opt)
1/4 tsp Black pepper
1/4 tsp Red pepper flakes (opt)
1 Onions, medium, chopped
3 cloves Garlic, chopped
1 lb Lamb, ground (sub any ground meat)
1 lb Eggplant, Chinese, cubed (sub Japanese or regular)
1 lb Potatoes, russet, peeled and cubed
for cooking Foil
1 Tbsp + 1 Tbsp Oil, cooking
1/2 cup Wine, red (sub stock)
2 Tbsp Tomato paste
1/4 cup Cheese, parmesan, grated
2 Egg yolks, whisked
1 3/4 cups Milk
4 Tbsp Butter
5 Tbsp Flour
1 Bay leaf
1/8 tsp Nutmeg, ground (opt)

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



Moussaka: Eggplant Casserole image

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

2 large eggplants, (sliced lengthwise into 1/4 inch-thick slices, end slices discarded)
salt
Private Reserve extra virgin olive oil
4 tablespoon breadcrumbs
1 large yellow onion, (finely chopped)
1 pound ground lamb (or beef)
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon paprika or hot paprika
1/2 cup red wine
14 ounce can diced tomato
1 teaspoon sugar
1/2 cup hot beef broth
1/3 cup + 2 tablespoons extra virgin olive oil
2/3 cup all-purpose flour
1/2 teaspoon salt, (more if you like)
1/4 teaspoon ground nutmeg
4 cups 2% milk, (warmed)
2 large eggs

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



Deconstructed Eggplant Moussaka image

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

1 eggplant (1 lb.)
1 small onion, chopped
1/2 lb. extra-lean ground beef
3/4 cup CLASSICO Tomato and Basil Pasta Sauce
1/4 tsp. ground cinnamon
1/4 cup chopped Italian parsley, divided
1/2 cup CLASSICO Light Creamy Alfredo Pasta Sauce
1/2 cup KRAFT Shredded Parmesan Cheese

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



No Eggplant Moussaka image

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

2 tablespoons butter
2 onions, chopped
1 tablespoon chopped parsley
2 pounds ground lamb
2 (16 ounce) cans whole peeled tomatoes
1 tablespoon Italian seasoning
salt and pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
1 beaten egg
½ cup shredded sharp Cheddar cheese
4 potatoes, peeled and thinly sliced

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



Eggplant Parmesan Deconstructed image

Provided by Melissa Clark

Categories     weekday, side dish

Time 1h15m

Yield 6 to 8 side dish servings

Number Of Ingredients 12

1 large eggplant sliced into 1/4-inch-thick rounds
3/4 teaspoon kosher salt, more to taste
Black pepper to taste
About 3/4 cup extra virgin olive oil, more for drizzling
5 garlic cloves
4 cups cherry tomatoes, halved
4 sprigs oregano
3 sprigs basil, plus 5 large leaves
5 tablespoons finely grated Parmesan
1/4 cup panko bread crumbs
1/3 cup ricotta
2 ounces fresh mozzarella

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



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

DECONSTRUCTED EGGPLANT PARMESAN SANDWICH



Deconstructed Eggplant Parmesan Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h45m

Yield 4 sandwiches

Number Of Ingredients 17

Two 28-ounce cans whole tomatoes, drained of their liquid
4 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons light brown sugar
Salt
1 large eggplant, peeled and sliced into 1/2-inch rounds (you'll need at least 8 rounds)
Freshly cracked black pepper
2 cups all-purpose flour, for dredging
4 large eggs, beaten
3 cups panko breadcrumbs
1 cup freshly grated Parmesan
Vegetable oil, for frying
2 tablespoons salted butter, softened
4 soft brioche buns
1 pound burrata cheese
1/2 cup pickled cherry peppers, sliced 1/4-inch thick
16 leaves fresh basil

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 Eggplant Parmesan image

"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

1 large eggplant, sliced into 1/4 inch thick rounds
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3/4 cup extra virgin olive oil, more for drizzling
5 garlic cloves, smashed and peeled
4 cups cherry tomatoes, halved
4 sprigs fresh oregano
3 sprigs fresh basil
5 tablespoons parmesan cheese, finely grated
1/4 cup panko breadcrumbs
1/3 cup ricotta cheese
2 ounces fresh mozzarella cheese
5 large basil leaves, for garnish

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

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From pinterest.com


GREEK EGGPLANT MOUSSAKA RECIPE - UNICORNS IN THE KITCHEN
2021-04-23 Bring a pot of water to boil and preheat the oven to 400°F. Slice the potatoes and eggplants (½ inch thickness). Brush olive oil on the eggplants and coat the baking sheet with cooking spray. Place the eggplants on the baking sheet and roast them for 20 minutes until they are cooked and golden brown.
From unicornsinthekitchen.com


MOUSAKKA-THE EGGPLANT LASAGNA THE HOMESTEADING HIPPY
2012-01-23 Moussaka is a family dish redolent with the tastes of Greece – plump tomatoes, golden olive oil, ground beef or lamb, fried eggplant, all smothered in a béchamel sauce, and topped with Kefalotyri, a traditional Greek cheese similar to Parmesan – or you can substitute a cheese of your choice but preferably a strong cheese with a hint of sea salt in it.
From thehomesteadinghippy.com


OUR DECONSTRUCTED EGGPLANT MOUSSAKA RECIPE IS FULL OF FLAVOUR AND ...
Discover a variety of recipes, cooking tips, and more today. Mar 22, 2018 - Kraft Canada Cooking is a great resource for meal ideas, easy food prep, and product details. Discover a variety of recipes, cooking tips, and more today. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


MOUSSAKA - SIMPLY DELICIOUS
2021-10-15 Roast the eggplant and tomato: Slice the eggplant and potatoes into ½cm slices. Place in a single layer on sheet pans. Drizzle with olive oil and season with salt then roast for 20 minutes until cooked and golden brown. Remove from the oven. Assemble the Moussaka: Place a layer of potatoes in the bottom of a 32cm/12.5in baking dish.
From simply-delicious-food.com


BAKED EGGPLANT AND SPINACH MOUSSAKA, A VEGETARIAN CREATION
2015-09-01 2 tablespoons each chopped walnuts and pine nuts. Garnishes: Greek yogurt, lebne, or ricotta cheese, lemon zest and juice of one large lemon. Preparation: Pre-heat oven to 350°F. 1. In a medium bowl, combine the 2 cups of. cheese with the beaten eggs, parsley, mint, salt, pepper, oregano, red pepper.
From thearmeniankitchen.com


MOUSSAKA EGGPLANT RECIPE - IMMACULATE BITES
2020-06-01 Layering up Moussaka. Layer an 8×8 baking dish (double recipe for 9×13 baking dish) with single layer of roasted eggplant. Follow with meat sauce. Add another layer of eggplant and another layer of meat sauce. Top with milk mixture and sprinkle with grated parmesan cheese. Bake at 350°F for 30-45 minutes until browned and sides are bubbling.
From africanbites.com


EASY VEGAN MOUSSAKA - MINIMALIST BAKER RECIPES
2021-02-19 Vegan Moussaka. This vegan moussaka consists of three layers: 1) roasted eggplants slices, 2) a lentil tomato filling, and 3) a roasted garlic bechamel sauce. Before roasting the eggplant, we sprinkle it generously with salt and allow it to sit in a colander or bowl. This helps draw out the moisture so that once roasted, it’s perfectly fork ...
From minimalistbaker.com


THE-MOST-SCRUMPTIOUS VEGETARIAN MOUSSAKA - REAL GREEK RECIPES
2020-06-27 In a cooking pot whisk together the olive oil and flour. Heat over high heat. Cook for 2 minutes while you stir it with the whisk until the mixture looks sandy in color. Pour in the milk and reduce heat to medium. Keep stirring until cream starts to thicken. Season with salt, pepper, and the ground nutmeg.
From realgreekrecipes.com


DECONSTRUCTED EGGPLANT MOUSSAKA RECIPE LIST - SALEWHALE.CA
Our Deconstructed Eggplant Moussaka recipe is full of flavour and deliciously different. Using pantry staples, this baked eggplant casserole is easy to make following our five simple prep steps. Save to My Recipes Total Time: 45 mins / Total: 1 hour 20 mins . …
From salewhale.ca


NAMI-NAMI: A FOOD BLOG: DECONSTRUCTING MOUSSAKA
2005-09-13 200 grams feta cheese. fresh mint. Heat the olive oil on a big saucepan (feel free to use the oil drained from the eggpants). Add onion and garlic and fry gently, until soft. Add the mince and fry until the meat is browned. Add chopped tomatoes and tomato pure, season with cinnamon and generously with salt and pepper.
From nami-nami.blogspot.com


EGGPLANT MOUSSAKA + VIDEO | SILK ROAD RECIPES
2022-03-07 Let cool 5 minutes and whisk in egg yolks. Start frying eggplant and potatoes. Pat the eggplant slices dry and fry in a large skillet with olive oil or bake on a lined baking sheet in a 425°F oven for 15 minutes, turning half way through, until golden brown on both sides. Set aside on lined tray to absorb oil.
From silkroadrecipes.com


MOUSSAKA | GREEK EGGPLANT DISH | LEMON & OLIVES | GREEK FOOD
Pre-heat oven to 350ºF. Take eggplant slices and place them on baking tray. Drizzle oilve oil and sprinkle with salt and pepper. Place in oven for 10-12min, or until tender. Remove and set aside. In large skillet, add olive oil and chopped onions and …
From lemonandolives.com


DECONSTRUCTED MOUSSAKA WITH GREEK SALAD - HEALTHYUMMY FOOD
2020-08-22 In a big pan heat up the avocado oil and fry the onion for 2 minutes. Add the minced garlic and fry for another 3 seconds before adding the minced meat. Cook the meat of completely while stirring regularly before moving on to the next step. Add the tomato paste and canned tomatoes to the pan and stir.
From healthyummyfood.com


DECONSTRUCTED MOUSSAKA | RECIPE | GREEK RECIPES, MOUSSAKA …
May 11, 2017 - Greek meets Australia in this version of moussaka. Instead of using minced lamb, I layer the eggplant with slices or rosemary-and-garlic-studded roasted lamb.
From pinterest.com.au


TRADITIONAL EGYPTIAN EGGPLANT MOUSSAKA | LOVE MY SALAD
Chop off the stalk, then peel and slice the eggplants lengthways. Heat olive oil in a saucepan, then fry the eggplant. Once cooked, remove from the heat and put aside. Peel and chop the onion into small pieces. In a saucepan, sauté the onion in olive oil and a teaspoon of butter for added flavour. Once the onion is translucent, add chopped garlic.
From lovemysalad.com


DECONSTRUCTED EGGPLANT PARMESAN SANDWICH - THERESCIPES.INFO
Deconstructed Eggplant Parmesan Sandwich ... See also : Baked Eggplant Parmesan Recipe , Olive Garden Eggplant Parmesan Recipe 97. Visit site . Dad’s Eggplant Parmesan trend www.yummly.com. medium eggplant, kosher salt, eggs, cream, panko, olive... See more result ›› See also : Jeff Mauro Eggplant Parmesan , Jeff Mauro Eggplant Parm Sliders 92. Visit site . …
From therecipes.info


AUTHENTIC TURKISH STYLE EGGPLANT MOUSAKKA: A ... - QUICK AND TASTY …
Fry the eggplants. Cook the ground beef. Layer 1. Layer 2. Layer 3. Ready to serve. Then fry and cover with cooked minced meat, cook all together for a short time and serve with fresh chopped parsley garnish. Will go perfectly well with either Pilaf next to it. Adding a Shepherd’s Salad or Cacık will make it perfect.
From quickandtastyfood.com


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