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
MEDITERRANEAN CHICKEN WITH EGGPLANT
I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.
Provided by thepamperedchefny
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h20m
Yield 5
Number Of Ingredients 8
Steps:
- Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
- Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
- Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 26.6 g, Cholesterol 82.1 mg, Fat 10.6 g, Fiber 7.4 g, Protein 35.5 g, SaturatedFat 1.7 g, Sodium 146.8 mg, Sugar 10.2 g
EGGPLANT CASSEROLE (IKARIAN SOUFICO)
Steps:
- In separate colanders, lightly salt the eggplant, peppers, and zucchini. Drain for 1 hour. Wipe dry without washing.
- In a large frying pan, heat about 1/4 in/6 mm of olive oil over medium heat. Lightly cook the onions and garlic until wilted, about 6 to7 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
- Replenish the oil in the frying pan if necessary. Add the potato slices and sauté lightly until their edges begin to color. Lightly sauté all the remaining vegetables separately and set aside to drain on paper towels.
- Alternatively, if you don't want to fry, you can preheat the oven to 350F/170C, oil several baking sheets and spread each group of vegetables on individual sheets, brushing them with additional olive oil. Bake for about 15 - 20 minutes, turning once, to soften and color very lightly.
- Next, layer the vegetables in a clay or ovenproof glass casserole: Pour about 1/4 cup/60 ml of olive oil into a large, wide pot or Dutch oven. Spoon two tablespoons of the grated tomato and then two tablespoons of the onion-garlic mixture over the bottom. Strew a layer of potatoes and sprinkle with a little salt, pepper and dried oregano. Next, add a little more tomato, onion-garlic, and a layer of eggplant. Press down lightly with the back of a large serving spoon. Sprinkle with a little salt, pepper and dried oregano, then strew a few of the cooked peppers on top. Then, layer the zucchini, and more of the tomato and onion- garlic-salt-pepper-oregano. Press down. Repeat the layering and pressing down, finishing with a layer of eggplant and some tomato-onion-garlic. Drizzle 1/4 cup of olive oil over the top.
- Bake at 350F/170C for about 45 minutes to one hour, or until the vegetables are very soft and lightly caramelized. Remove, cool slightly and serve. Notes: You can make soufico in exactly the same way as a stovetop casserole, cooking over very low heat for about an hour.
Nutrition Facts : Calories 533 kcal, Carbohydrate 48 g, Protein 8 g, Fat 37 g, SaturatedFat 5 g, Sodium 31 mg, Fiber 12 g, Sugar 17 g, UnsaturatedFat 30 g, ServingSize 1 serving
MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE
This eggplant dish is from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. I have not made this yet, but I did modify the recipe & add 2 ingredients I thot were a must to make this a classic dish. Altho the ingredient list appears lengthy, 7 are of the spice variety & the rest are common ingredients w/an easy prep. My best advice is strongly resist any temptation to leave out the cinnamon. Enjoy!
Provided by twissis
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Prepare onion, celery, green bell pepper, fresh tomato & black olives in stated quantity as directed & set aside.
- Slice unpeeled eggplant into 1/4" thick slices. Put olive oil in a saute pan & cook eggplant slices (in batches) till just slightly tender. Remove from pan & set aside.
- In the same pan, add onion, celery & bell pepper. Saute till crisp-tender.
- Remove from heat & stir in chopped tomato, black olives, herbs & spices.
- Place 1/3 of eggplant slices in a 9x13" baking dish. Top with 1/3 of veggie/spice mixture & repeat layering 2 more times. Bake 15 minutes.
- While casserole is baking, beat eggs & set aside. In a separate bowl, combine breadcrumbs, 2 tbsp olive oil & Parmesan cheese. Mix well & set aside.
- At 15 minutes, remove casserole from oven. Drizzle beaten eggs over surface, let them seep into the veggie mixture & move veggies around gently using a fork to aid this process as required.
- Sprinkle breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown. Serve immediately.
- NOTE: While the recipe did not suggest this, IMO this dish is capable of being expanded to a 1-dish meal w/the addition of your cooked grd meat of choice &/or crumbled feta cheese as another option.
Nutrition Facts : Calories 372.6, Fat 28, SaturatedFat 4.5, Cholesterol 71.1, Sodium 373.1, Carbohydrate 26.2, Fiber 9.1, Sugar 7.7, Protein 7.5
EGGPLANT CASSEROLE
With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Mediterranean Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare a cookie sheet with fat free cooking spray and set aside.
- Mix bread crumbs with 2 tablespoons of parmesan cheese.
- Beat egg whites with 1/2 teaspoons.
- salt.
- Dip eggplant slices in egg whites, coat with seasoned bread crumbs.
- Place eggplant slices on prepared cookie sheet.
- You will have 2 different batches.
- Spray eggplant slices with cooking spray, set aside.
- In a nonstick skillet heat oil over medium heat, add onion and garlic.
- Cook until softened.
- Add oregano, 1 teaspoons.
- salt and pepper.
- Cook for one minute.
- Add tomatoes, increase heat to high and cook until thickened, about 10 to 12 minutes.
- Remove from heat and add basil.
- Broil eggplant slices, 1 batch at a time for 3 to 5 minutes per side, until brown.
- Preheat oven to 425 degrees.
- Layer eggplant slices in a 1 1/2 quart baking dish.
- Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese.
- Bake uncovered until cheese is bubbly, 10 to 15 minutes.
Nutrition Facts : Calories 243.6, Fat 8.5, SaturatedFat 3.7, Cholesterol 18.4, Sodium 931.7, Carbohydrate 31.4, Fiber 9, Sugar 9.7, Protein 13.2
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