Kosher Moussaka Recipes

MOUSSAKA

Steps:

• Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
• Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
• Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
• Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
• Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.

MOUSSAKA

Steps:

• For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
• For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.
• For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
• For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.

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:

• Preheat oven to 375 degrees. Prick eggplants several times with a fork. Rub a little olive oil into their skins. On a large baking sheet, roast eggplants until soft, about 30 minutes, turning frequently. Remove from oven and let cool. Cut into 1/2-inch-thick round slices.
• In a saute pan, heat 4 tablespoons olive oil over high heat and brown eggplant slices lightly on each side. Do this in batches, adding more oil as necessary. Drain on paper towels and sprinkle with salt. Set aside.
• In a saucepan heat 1 tablespoon olive oil over medium heat. Add 1 chopped onion and 2 chopped garlic cloves, and saute until tender. Add tomatoes and their puree, squeezing them into coarse chunks. Add parsley, oregano, cinnamon and vinegar. Stir well. Simmer, uncovered, for 25 minutes. Reserve.
• In a large saute pan, heat 1 tablespoon olive oil over medium-high heat. Add remaining onions and garlic. Saute for 5 minutes. Add lamb, in stages if necessary, and brown well, breaking up pieces with a wooden spoon. Add wine and bring to a boil. Cook until wine has nearly evaporated. 5. Season lamb with salt, black pepper and 2 pinches of nutmeg. Stir in 1 cup of reserved tomato sauce. Bring to a boil, reduce heat and simmer, covered, for 1 hour.
• In a large saucepan, melt 4 tablespoons of butter over medium-low heat, and gradually whisk in flour. Cook for 2 minutes, whisking constantly. Do not let this brown. Add hot milk and whisk rapidly to combine. Bring to a slow boil, whisking constantly. Reduce heat and simmer for 25 minutes, stirring frequently, until smooth and thickened. Season with salt, white pepper and remaining 2 pinches nutmeg. Let cool slightly.
• In a mixing bowl, beat eggs and whisk in a spoonful of bechamel. Whisk in remaining bechamel in a thin stream, and adjust seasoning.
• Preheat oven to 350 degrees. Assemble moussaka: Sprinkle 2 tablespoons of bread crumbs across the bottom of a large baking dish (18-by-8-by-3 inches) and cover crumbs evenly with half the eggplant slices. Drain as much oil from lamb mixture as possible, and spread the meat over the eggplant layer. Top meat with half the cheese, then with half the remaining bread crumbs. Place remaining eggplant slices on top of the bread crumbs, then add the bechamel, remaining cheese and remaining bread crumbs in even layers. Dot with remaining butter.
• Bake for 45 minutes, until well browned. Remove from oven and let cool slightly, about 15 minutes. Cut into 3-inch squares to serve. Serve with the extra tomato sauce.

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).

KITTENCAL'S GREEK MOUSSAKA

Steps:

• Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
• Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
• Brush cookie sheet with olive oil.
• Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
• Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
• In the bottom of the prepared baking dish arrange half of the eggplant slices.
• In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
• Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
• Arrange the remaining eggplant slices over the beef mixture.
• PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
• In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
• Pour the cheese sauce over mixture in baking dish.
• Bake in a preheated 350 degree F oven for 45 minutes.
• Cut into squares.
• Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.

KOSHER MOUSSAKA (MEAT)

Steps:

• Heat the oven to 350 F. Coat a 9 x 9-inch-square baking pan with nonstick cooking spray. Set aside.
• Place the eggplant slices on a piece of paper towel. Sprinkle with salt. Top with a piece of paper towel. Place a pan or other weight on top. Leave for 20 minutes. This salting will draw out the bitterness of the eggplant and the salt will be drawn out with it.
• Meanwhile, heat the olive oil in a large skillet. Add the chopped onion. Saute for 4 to 5 minutes until beginning to soften. Add the ground beef, breaking it up with a fork. Sauté for 15 minutes.
• Add the tomato paste, wine, tomato sauce, parsley, oregano, cinnamon, and garlic powder. Simmer for 15 minutes, until the mixture is almost dry. Season with salt and pepper.
• Lay half of the eggplant slices in the bottom of the prepared pan. Pour the meat mixture over the eggplant. Top with remaining eggplant slices. Press down to compact.
• In a small pot, over medium-low heat, melt the margarine. Add the flour, whisking for 1 minute. Add in the soy milk, whisking until smooth. Simmer for 2 minutes, whisking constantly.
• Mix a small amount of the hot liquid into the eggs to temper them so they don't scramble. Add the egg mixture to the pot and bring to a low boil whisking constantly. As soon as you see small bubbles, remove custard from heat.
• Pour over the moussaka. Arrange the tomato slices over the top. Sprinkle with breadcrumbs.
• Cover loosely with foil and bake 1 hour. Uncover and cook for 10 minutes longer until golden brown and bubbling around the edges.

MOUSSAKA

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Slice eggplant into 1/4-inch rounds. Brush lightly with oil, salt and pepper. Bake until nicely browned. Flip and bake until second side is also browned (not burnt).
• Marinate in mixture of lemon juice, three tablespoons olive oil, two cloves minced garlic, shallot and one teaspoon cumin for at least an hour and up to one day.
• In a large pan, sauté chopped onion, remaining garlic, and ginger over medium heat until soft.
• Add meat, parsley, remaining cumin, smoky paprika, cinnamon, cayenne, curry, salt, and pepper. Cook over medium heat until meat is just cooked through. Add tomato and cook for an additional 10 minutes.
• Preheat oven to 350 degrees Fahrenheit.
• Spread meat mixture in a nine- x 12-inch Pyrex. Remove eggplant from marinade and spread over meat.
• Beat eggs with flour or potato starch and pour mixture over eggplant.
• Bake for 20 minutes covered and 15 minutes uncovered.

KOSHER MOUSSAKA

Steps:

• Brown eggplant in some oil. In a separate pan, saute onions and all but 1 clove of garlic until soft, and add to ground beef. Add seasonings. Combine reserved garlic with tomato sauce. In a 9x13 inch pan layer eggplant, meat, and tomato sauce ending with eggplant. Bae uncovered 1 hours at 350. Beat together eggs and lfour and spread on top of egglplant. Bake an additional 15 minute or as needed.