Mamas Moussaka Recipes

MOM'S MOUSSAKA

Steps:

• Spray a cookie sheet with cooking spray and add your eggplant slices in one layer, not touching each other. Sprinkle a bit of salt over slices and the spray with more cooking oil. You can also use olive oil to grease your cookie sheet and brush lightly on eggplant slices.
• Set under the broiler for 3-5 minutes until browned. Turn over and do the other side.
• When finished take them out and let cool.
• Preheat oven to 350 degrees.
• To make the meat sauce, add your butter, onions, ground beef and garlic until meat is browned.
• Drain off excess grease if there is too much.
• Add your tomato sauce and spices. Mix well.
• Reduce heat and let it simmer for 15 minutes and then set aside.
• To make the cream sauces, melt the butter then add your flour, salt and pepper.
• Slowly add your milk. Mix well.
• Continue mixing and let boil until it thickens. Take off heat.
• In a bowl, whisk your eggs.
• Add a bit of the hot cream sauce to the eggs and whisk well. Then add this mixture back to the pan and mix well. Set aside.
• In a large casserole dish layer your slices of eggplant (there will be two layers so divide the cooked eggplant in half and use for each layer.)
• Sprinkle 2 Tablespoons of Parmesan and cheddar cheese over the eggplant.
• Mix in the 2 Tablespoons of bread crumbs into the meat sauce and mix well.
• Spoon a layer of the meat sauce over the eggplant.
• Sprinkle 2 more Tablespoons of Parmesan and cheddar cheese over the meat sauce.
• Add the rest of the eggplant slices.
• Pour the cream sauce over the whole thing and then sprinkle the rest of the cheeses.
• Bake for 35-40 minutes or the top is browned. You can also set it under the broiler for a minutes at the end if you wish.
• Let set for 5-10 minutes and then serve.
• We like to eat it over rice.

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 large skillet over high heat, sprinkled with olive oil, quickly fry the eggplant in batches until browned. Set aside on paper towels to drain.
• In the same 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 béchamel 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.
• Preheat oven to 350 degrees. Layer half of eggplant in a greased 9x13 inch baking dish. Cover the 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 béchamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
• Place the baking dish on a baking sheet lined with foil to catch any spills. Bake for 1 hour. Cool slightly before serving

MAMA'S MOUSSAKA

Steps:

• Salt the slices of eggplant, let them stand in a colander for 15 minutes and then pat dry.
• Fry the eggplant slices in the olive oil, turning once, browning on both sides.
• Drain the slices on paper towels.
• Saute the onion until soft.
• Add the meat and brown.
• Add the tomatoes, herbs, and seasonings and then simmer for 25 minutes.
• For the sauce, melt the butter in a saucepan and stir in flour.
• Add the milk, gradually, while stirring and remove from heat once it is thickened.
• Add the sauce seasonings, Cheddar cheese and then beat in the two eggs.
• Arrange half the eggplant slices in the bottom of a greased 9"x13” baking dish, then top with a layer of half the potatoes.
• Top with all of the meat mixture, then layer the remaining eggplant followed by the rest of the potatoes.
• Pour the white sauce over all and bake at 350°F for 50 minutes or until the top is crusty brown.

MOUSSAKA

Steps:

• For the lamb: Soak the currants in warm water for 30 minutes. Drain.
• Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the serrano and garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.
• Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper and honey, if needed. Remove from the heat.
• For the eggplant: Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to paper towels.
• For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.
• Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish.
• To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving.

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 (MCCALL'S COOKING SCHOOL)

Steps:

• MEAT SAUCE - In hot butter in a 3-1/2 quart Dutch oven, sauté onion, lamb or chuck, and garlic, stirring until brown - about 10 minutes. Add herbs, spices, and tomato sauce; bring to boiling, stirring. Reduce heat; simmer, uncovered, 1/2 hour.
• Have unpared eggplant lengthwise; slice crosswise, 1/2-inch thick. Place in bottom of broiler pan; sprinkle light with salt; brush lightly with melted butter. Broil, 4-inches from heat, 4 minutes per side, or until golden.
• MAKE CREAM SAUCE - In medium saucepan, melt butter. Remove from heat; stir in flour, salt, and pepper. Add milk gradually. Bring to boiling; stirring until mixture is thickened. Remove from heat.
• In small bowl, beat eggs with wire whisk. Beat in some hot cream sauce mixture; return mixture to saucepan; mix well; set aside.
• Preheat oven to 350 degrees.
• TO ASSEMBLE - In bottom of a shallow 2-quart baking dish (12 x 7-1/2 x 2-inches), layer half of eggplant, overlapping slightly; sprinkle with 2 tablespoons each grated Parmesan and Cheddar cheese. Stir bread crumbs into meat sauce; spoon evenly over eggplant in casserole; then sprinkle with 2 tablespoons each Parmesan and Cheddar cheese. Layer remaining eggplant slices, overlapping, as before. Pour cream sauce over all. Sprinkle top with remaining cheese.
• Bake 35 to 40 minutes, or until golden brown and top is set. If desired, brown top a little more until broiler - about 1 minutes. Cool slightly to serve. Cut in squares.

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:

• Brown eggplant slices in olive oil (or, spray with olive oil and bake@350* for 10-12 minutes).
• Heat 4 tbs oil and cook onions and garlic until golden.
• Add browned lamb and cook together to blend flavors.
• Combine wine, tomato paste, cinnamon, parsley, salt and pepper.
• Stir into meat and simmer, stirring frequently until all the liquid is absorbed.
• Preheat oven to 375°F Prepare topping.
• Melt butter, add flour mixing well.
• Add hot milk, stirring constantly until thick and smooth.
• Remove from heat, cool slightly, stir in beaten egg, nutmeg and ricotta.
• Grease a casserole dish and sprinkle the bottom with bread crumbs.
• Arrange alternate layers of eggplant and meat mixture, sprinkling each layer with bread crumbs and grated Parmesan.
• Top with the cheese custard.
• Bake 1 hour or until top is puffy and golden brown.
• Cool 20-30 minutes before serving.
• Serves 8.
• This can be frozen uncooked.

QUICK MOUSSAKA

Steps:

• Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer.
• In a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.
• Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.

MOUSSAKA

Steps:

• Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
• Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
• Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
• Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
• Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.