Mightygoodmoussaka Recipes

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Traditional Moussaka recipe with eggplants (aubergines) and potatoes image

The very best traditional Greek Moussaka recipe. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection!

Provided by Eli K. Giannopoulos

Categories     Main

Time 1h45m

Number Of Ingredients 21

6 eggplants
5 potatoes (optional)
vegetable oil (for frying the eggplants)
750g beef or lamb mince (26 oz)
2 red onions (chopped)
2 cloves of garlic (chopped)
1 tin chopped tomatoes (400g / 14oz)
2 tbsp tomato paste
1 teaspoon sugar
1 glass of red wine
Pinch of sea salt and freshly ground black pepper
1 bay leaf
A pinch of cinnamon or one cinnamon stick
1/4 of a cup olive oil
900ml milk (31 fl.oz)
120g butter (4 oz)
120g flour (4 oz)
a pinch of nutmeg
2 egg yolks
100g Parmigiano-Reggiano or Kefalotyri or your favourite hard cheese (3.5oz)
salt to taste


  • To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
  • and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Set aside when done.
  • If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done.
  • for the moussaka. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the mince breaking it up with a wooden spoon and sauté. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.
  • for the moussaka. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream.
  • Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the most of the grated cheese. Reserve some cheese to sprinkle on top! Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce. Set the béchamel sauce aside.
  • Now its time to assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. 20x30cm / 8x12inch and 8cm/3 inch deep). Butter the bottom and sides of the pan and layer the potatoes first (if you're using them), then half the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula.
  • . Preheat you oven at 180C/350F and bake your musaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you're cutting your pieces.
  • Serve the Moussaka with a refreshing Traditional Greek Salad and enjoy over a glass of wine!

Nutrition Facts : ServingSize 1 Piece, Calories 455kcal, Sugar 11g, Sodium 84.6mg, Fat 19.1g, SaturatedFat 8.2g, UnsaturatedFat 9.7g, TransFat 0g, Carbohydrate 61g, Fiber 5.3g, Protein 14.7g, Cholesterol 72.1mg


Moussaka image

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

Provided by PEGGY AYSCUE

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 8

Number Of Ingredients 23

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
½ cup red wine
1 egg, beaten
4 cups milk
½ cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon ground nutmeg


  • 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).

Nutrition Facts : Calories 567 calories, Carbohydrate 29.1 g, Cholesterol 123.1 mg, Fat 39.4 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 18.3 g, Sodium 1017.4 mg, Sugar 14.1 g


Authentic Greek Moussaka image

This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)

Provided by Anonymous

Categories     World Cuisine Recipes     European     Greek

Time 2h50m

Yield 8

Number Of Ingredients 18

4 eggplants, cut lengthwise into 1/3-inch slices
salt to taste
4 cups milk
1 stick butter
6 tablespoons all-purpose flour
3 egg yolks, beaten
7 tablespoons olive oil, divided
2 onions, grated
3 cloves garlic, finely chopped
1 pound lean ground beef
½ teaspoon ground allspice
½ teaspoon white sugar
1 pinch ground cinnamon
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
4 tablespoons chopped fresh parsley
1 egg white, lightly beaten
1 ½ cups freshly grated Parmesan cheese


  • 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.

Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g


Moussaka on the Grill image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 21

1 1/2 pounds eggplant, peeled and cut crosswise into 1/4-inch-thick slices
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling
1 pound ground beef (or 8 ounces ground beef and 8 ounces ground lamb)
1 large yellow or red onion, peeled and diced
5 cloves garlic, sliced
2 tablespoons tomato paste
1 cup red wine
2 fresh bay leaves
1 cinnamon stick
Small bunch fresh oregano
One 28-ounce can crushed tomatoes
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 1/2 cups whole milk
1 teaspoon freshly grated nutmeg
1 cup grated pecorino
2 large egg yolks
Zest of 1 lemon
Pecorino, for serving
Fresh flat-leaf parsley, for garnish


  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • For the eggplant and meat sauce: Season the eggplant slices on both sides with salt and pepper and drizzle with olive oil. Turn to coat. Grill the eggplant slices straight over direct heat, flipping once, until tender and lightly golden brown on both sides, 5 to 7 minutes. You can move them from direct to indirect heat as needed. Transfer the eggplant slices to a baking sheet or a plate and set aside.
  • Place a 6-quart heavy bottomed saucepan over direct heat. Add a few tablespoons of olive oil along with the ground meat to the saucepot and season with salt and pepper. Cook, stirring to break up the meat, until well browned and caramelized, about 5 minutes. Then add the onions and garlic with a pinch of salt and cook until soft, about 5 minutes. Add the tomato paste and cook until rust colored, another minute. Add the wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Using butcher's twine, tie the bay leaves, cinnamon stick and oregano into a bundle. Add the crushed tomatoes and the spice bundle to the pot. Move the pot over indirect heat and simmer until thickened, about 30 minutes. Remove from the heat and discard the spice bundle.
  • For the bechamel sauce: In a heavy bottomed saucepot over direct heat, melt the butter. When butter has melted, whisk in the flour and cook until it forms a smooth paste, 3 to 4 minutes. Slowly whisk in half of the milk and once the mixture is smooth with no lumps, whisk in the remaining half and the nutmeg. Bring to a gentle boil and cook, stirring often, until thick and velvety, about 10 minutes. Remove from the heat and whisk in the pecorino. Set aside to cool slightly, then whisk in the egg yolks and lemon zest.
  • To assemble: Place the eggplant slices on the bottom of an enameled dish or cast-iron and cover with the meat sauce. Pour the bechamel all over the top, spreading it out into an even layer. Place over indirect heat, cover the grill and cook until light golden brown and bubbly on top, about 40 minutes.
  • Remove from the grill and let stand for 10 minutes before serving. Grate pecorino over the top and sprinkle with chopped parsley.
  • (Alternatively, you can bake the moussaka in a 400 degrees F oven for 45 minutes.)


Mighty Good Moussaka image

There are many Moussaka recipes but I have found none as good as this recipe. Originally it was from "The complete Garlic Lovers Cookbook from Gilroy, the Garlic Capital of the World" I made a few minor changes and this recipe is the result. I've never had anyone turn down seconds and have served it at least a dozen times.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 21

6 medium zucchini
vegetable oil cooking spray
6 tablespoons olive oil
1 large onion, chopped finely
4 garlic cloves, minced
1 lb lean ground beef
1 (8 ounce) can tomato sauce
1 large ripe tomatoes, cut into pieces
1 banana peppers or 1 jalapeno pepper
1 bay leaf
1/4 teaspoon beau monde seasoning
1 tablespoon honey
1/4 teaspoon oregano (dried)
10 fresh mushrooms, sliced
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 cup 2% fat cottage cheese
1/4 cup marsala wine
1/4 cup fresh grated parmesan cheese (use imported) or 1/4 cup romano cheese (use imported)
2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley


  • Peel the zucchini and slice into 1/2-inch rounds.
  • Heat a skillet and spray with the veggie oil.
  • Quickly brown the zucchini slices on both sides, spray with oil as necessary Arrange half the zucchini slices in an oiled 9x12x2-inch baking dish.
  • Heat the olive oil in the same skillet and sauté the onion and garlic until translucent. Add meat, stir to break up any lumps, and cook for about 5 minutes.
  • In a saucepan heat the tomato sauce, tomato pieces, bay leaf, beau monde, honey, oregano, chili pepper and black pepper. Simmer gently for 10 minutes.
  • Meanwhile, in a separate pan, heat a little oil and brown the mushrooms, then add them to the meat and mix well.
  • Pour all of the meat mixture over the zucchini slices. Top with cinnamon, allspice and cottage cheese. Cover with remaining zucchini slices, then the tomato sauce and wine.
  • Sprinkle with the cheese and bake for 1 hour in a 350°F oven.
  • Remove from oven, sprinkle with the parsley, serve.


Moussaka image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h35m

Yield about 6 to 8 main course servi

Number Of Ingredients 24

2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 pound ground beef
1/2 teaspoon dried oregano
1/8 teaspoon ground allspice
Pinch of ground cloves
1 cinnamon stick, broken in half
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 1/2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
1 bay leaf
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups whole milk, room temperature
1 1/2 teaspoons kosher salt
Pinch of ground nutmeg
1 large egg
2 large egg yolks
1/2 cup dried breadcrumbs
3 tablespoons Pecorino Romano


  • 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.


The ultimate makeover: Moussaka image

A light and healthy, but rich-tasting Greek-style dish

Provided by Angela Nilsen

Categories     Dinner, Lunch, Main course

Time 2h35m

Number Of Ingredients 19

2½ tbsp olive oil
1 onion , chopped
2 plump garlic cloves , finely chopped
2 large carrots (350g total weight), diced
450g 5% fat minced beef
100ml white wine
1 tsp ground cinnamon , plus extra
¼ tsp ground allspice
400g can plum tomatoes
2 tbsp tomato purée
1heaped tbsp chopped oregano leaves
2 good handfuls chopped flat-leaf parsley , plus extra to garnish
3 aubergines (about 750g/1lb 10oz total weight), ends trimmed
1 tbsp lemon juice
2 eggs
1 tbsp cornflour
300g 2% Greek yogurt
50g parmesan , grated
halved cherry tomatoes and thinly sliced red onion and rocket salad


  • Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.
  • While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.
  • Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
  • Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.

Nutrition Facts : Calories 325 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.65 milligram of sodium


The Best Moussaka! image

I kept trying different Moussaka recipes, trying to find one that made Moussaka as good as what I had in a local Greek restaurant. Every recipe I tried was lacking something, so I ended up combining elements from several recipes to come up with this one, which I think is perfect. I serve it with Greek Salad and homemade bread from my bread machine. I often make it for company and they rave about it and call me a culinary genius. ;)

Provided by Rainberry Blues

Categories     Lamb/Sheep

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 22

1 tablespoon olive oil
1 lb ground lamb or 1 lb ground beef
1 onion, chopped
2 cloves garlic, crushed
1/4 cup chopped fresh parsley
1 tomatoes, peeled and chopped
1 tablespoon tomato sauce
1 beef bouillon cube, dissolved in
1/4 cup water
1/2 teaspoon ground nutmeg
salt and pepper
1 piece bread, made into crumbs
1 large eggplant
flour, as much as you need
olive oil, as much as you need
3 russet potatoes, boiled in skins for 30 minutes,then peeled and sliced
7 teaspoons butter
7 teaspoons flour
1 cup milk
salt and pepper
1 cup shredded mozzarella cheese
2 eggs, lightly beaten with fork


  • Brown meat (either ground lamb or ground beef), onions, and garlic in olive oil.
  • Add parsley, tomato, tomato sauce, nutmeg, salt and pepper, and bouillon.
  • Cover and simmer 45 minutes.
  • Remove from heat and stir in breadcrumbs.
  • Meanwhile, preheat oven to 350 degrees F.
  • Thinly slice eggplant.
  • Dust with flour.
  • Heat olive oil in skillet and brown eggplant on both sides.
  • Cover bottom of greased large casserole dish (or greased small round roasting pan, which is what I use because I don't have a casserole dish big enough) with cooked, sliced potatoes.
  • Top potato layer with with meat mixture and top that with eggplant.
  • To make sauce, melt butter in saucepan.
  • Add flour.
  • Cook and stir 1 minute.
  • Stir in milk.
  • Cook on medium-low, stirring constantly, until thick and just starting to boil.
  • Remove from heat and stir in eggs and cheese.
  • Pour sauce evenly over eggplant layer in casserole dish.
  • Place casserole dish into a larger pan containing some water.
  • Bake, uncovered, for one hour.


Moussaka image

This recipe for moussaka is adapted from one found in David Rosengarten's book "Taste" which includes an entire section devoted to the classic Greek casserole. In the book, Mr. Rosengarten claims that his is "the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted." Isn't that just what you want as you plan a dinner party? Mr. Rosengarten writes with bravado, but he certainly persuaded me to try his recipe. And it delivered.

Provided by Amanda Hesser

Categories     dinner, project, sauces and gravies, main course

Time 4h

Yield 15 servings

Number Of Ingredients 21

4 large eggplants, about 1 1/2 pounds each
6 tablespoons Greek olive oil, plus a little for coating the eggplants
Kosher salt, to taste
4 medium onions, chopped
6 garlic cloves, chopped
1 28-ounce can crushed tomatoes in tomato puree
1/4 cup parsley, minced
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
2 tablespoons red wine vinegar
2 pounds ground lamb
1/2 cups dry white wine
Black pepper to taste
4 pinches freshly grated nutmeg
6 tablespoons unsalted butter
4 tablespoons flour
2 cups hot, scalded milk
White pepper, to taste
4 eggs
10 tablespoons fresh bread crumbs
1 cup grated kefalotyri cheese or pecorino Romano


  • 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.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 15 grams, Carbohydrate 27 grams, Fat 29 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 1034 milligrams, Sugar 12 grams, TransFat 0 grams


Moussaka image

Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.

Provided by Esther Clark

Categories     Dinner, Main course

Time 2h45m

Number Of Ingredients 19

6 tbsp olive oil
3 medium aubergines, cut into 5mm rounds
800g lamb mince
1 onion, finely chopped
2 fat garlic cloves, crushed
3 heaped tsp dried oregano
2 tsp ground cinnamon
2 bay leaves
200ml red wine
400g can chopped tomatoes
2 tbsp tomato purée
½ tbsp light brown soft sugar
550g Maris Piper potatoes, peeled and sliced into 5mm rounds
40g unsalted butter
40g plain flour
450ml whole milk
40g parmesan, finely grated
whole nutmeg, for grating
1 large egg plus 1 yolk, lightly beaten


  • 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.

Nutrition Facts : Calories 516 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.37 milligram of sodium


Quick Moussaka image

Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h

Number Of Ingredients 15

Butter, for baking dish
1 large eggplant (2 1/2 pounds), peeled and cut into 1-inch chunks
7 tablespoons olive oil
Salt and pepper
2 onions, chopped
2 cloves garlic, minced
1 pound ground beef or lamb
1 can (28 ounces) whole tomatoes, drained
2 teaspoons tomato paste
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 cup (9 ounces) ricotta cheese, room temperature
3/4 cup (4 ounces) feta cheese, room temperature
1 large egg, room temperature


  • 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.

More about "mightygoodmoussaka recipes"

2020-02-20 In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. Add the crushed tomatoes, tomato paste, all the seasonings, the bay leaf, and the wine. Stir to combine.
From daringgourmet.com
5/5 (72)
Total Time 2 hrs 10 mins
Category Entree, Main Course
Calories 480 per serving

Save this The mighty moussaka recipe and more from Lorraine Pascale's Fast, Fresh and Easy Food: 100 Fabulous, Easy to Make Recipes to your own online collection at EatYourBooks.com
From eatyourbooks.com

Season and roast in the oven for 35–40 minutes, until golden. Remove and set aside. Trim and finely slice the courgettes and keep to one side. Meanwhile, peel and finely chop the onions and garlic. Pour a couple of tablespoons of olive oil into a large saucepan over a medium-low heat.
From thehappyfoodie.co.uk

In a saucepan, melt the butter. Add the flour and cook for 1 minute. Add the milk and bring to a boil, whisking constantly. Season with salt and pepper. Stir in the cheese and remove from the heat. In a skillet over medium heat, brown the eggplant in the remaining oil, a few slices at a time, about 3 minutes on each side.
From ricardocuisine.com

Layer the eggplants. Pour in the mushroom sauce and even out. Add a second layer of eggplants, top with the béchamel sauce and smooth out with a spatula. Sprinkle with grated cheese and bake the vegetarian moussaka in preheated oven at 180-200C for about 25-30 minutes, until crust turns light golden brown.
From mygreekdish.com

Easy Moussaka Recipe. 500g/1.1lbs Beef or Lamb Mince. 1 Eggplant. 1 Can or Carton Chopped Tomatoes. 200g/7 ounces Feta. Heat a frying pan and add butter, coconut or olive oil. When hot, add the mince. Cook the mince until browned. While the mince is browning, chop the eggplant into bite sized pieces.
From yummyinspirations.net

Astrid5555 on October 10, 2014 . Very time consuming recipe with lots of different steps involved, i.e. cook potatoes, roast potatoes before even layering them up for the final Moussaka and again baking the final dish in the oven.
From eatyourbooks.com

2020-01-24 Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking. Add the flour, salt, and pepper and stir around until the mixture turns a light golden brown. Slowly add your warmed milk, while whisking continuously. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs.
From themediterraneandish.com

2019-11-22 How to make Moussaka: Add olive oil to a pan over high heat and sautee onion for a couple of minutes. Add the ground meat, break it apart and brown until no longer pink. Add the spices and mix well. Pour in the broth and the tomato sauce and mix. Add the diced tomato and lower the heat and simmer for about 10-15 minutes.
From amiraspantry.com

2008-08-23 Peel and slice melongene and potato. Place in a deep heavy pot and fry together in 1 teaspoon butter and oil for about 10 minutes on a low flame. Stir occasionally. Set aside. Finely chop the onion, garlic and pimento and saute in butter. Add the tomatoes.
From simplytrinicooking.com

2017-09-22 Step 1. Place a rack in middle of oven; preheat to 475°. Whisk half of the garlic, ½ cup oil, 1 Tbsp. mint, and 1 Tbsp. oregano in a small …
From bonappetit.com

1. Prepare the meat sauce. Meat sauce for moussaka. Heat the olive oil, in a large pan, saute the chopped onion and garlic for 5 minutes and add the minced beef, saute for another ten minutes. Add the tomato puree, along with a couple of cups of boiling water, stir well. Pop in the bay leaf, the cinnamon stick, and throw in a few cloves, 10 or so.
From greekerthanthegreeks.com

Season well with salt, cook for 20-25 minutes until tender, then set aside. Heat half the remaining oil in a non-stick pan, season the potatoes and fry until golden (about 10-15 minutes), then set aside. Heat the rest of the oil in a large, deep frying pan, …
From deliciousmagazine.co.uk

2020-05-09 To assemble the moussaka, grease an oven-proof dish with olive oil, add one layer or the baked eggplant and zucchini, one layer of the cooked beef, one layer of potatoes and onion, another layer of beef, then top with the bechamel sauce. Bake in the oven for about 15-20 minutes until the top is golden. Garnish with chopped parsley (optional).
From mygorgeousrecipes.com

2017-03-07 Food A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel sauce—is one of the most fabulous things you can eat. Get the ...
From saveur.com

2019-03-29 Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go. Add wine, cook for 1.5 minutes or until alcohol smell is gone. Add remaining ingredients and stir to combine.
From recipetineats.com

Leave about 2 tablespoons of hot olive oil in the pan you fried the potatoes and eggplant in. Place it over medium heat. Add the chopped onion, garlic and bell pepper. Season with pepper and salt. 5. Gently fry the vegetables for 2 minutes. Then add the ground meat. 6. Stir fry the mince and vegetables for 5 minutes.
From junedarville.com

2012-04-04 1. Pre-heat the oven to 180C. Cut the aubergines lengthways into 0.5cm slices, and put them on to oiled baking sheets. Brush with olive oil and season. Bake for about 25 minutes until soft, golden ...
From theguardian.com

2017-10-03 In a small bowl, whisk the egg yolks, then slowly add a bit of the warmed sauce into the eggs to temper them (to get them to the same temperature as the sauce); then add the yolks to the sauce and cook until thick. Now it’s time to assemble the Moussaka. Peel the potatoes and slice them into 1/2″ thick slices and line the bottom of a 9 ...
From carriesexperimentalkitchen.com

2019-01-21 6. Preheat oven to 180C (360F). 7. Assemble the moussaka: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a 13"X8.5" (33X22cm) ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce.
From thecookingfoodie.com

2017-01-09 Heat plenty of frying oil in a frying pan, or use a deep fryer if you own one. Peel and slice the potatoes to ½ cm - ⅛ inch thick slices lengthwise. Season with salt and pepper. Deep fry the potatoes, until they get golden in color and slightly brownish on the edges.
From realgreekrecipes.com

2016-05-01 And please scroll down to see more of our Mom’s Favorite Recipes at Sunday Supper! Print. Mom's Moussaka. My mom's moussaka is a family favorite for we love the cinnamon spiced meat sauce and eggplant topped with creamy cheese sauce. Tasted great over rice. Course Main Course . Cuisine Mediterranean . Keyword casserole, eggplant . Prep Time …
From mylifecookbook.com

2011-11-20 Assembling the moussaka. Take a pan about 28 x 36 centimeters (11 x 14 inches). Spread a very thin layer of bread crumbs at the bottom. You could oil the pan with a brush, so the right amount of crumbs will stick there. Place the eggplant slices, the one next to the other until the crumbs are covered.
From cookinginplaingreek.com

2020-05-19 Cook for 30-40 minutes, turning once, until the aubergines are tender and golden. STEP 2. Cook the potatoes in boiling salted water until just tender, then drain well. STEP 3. Fry the onion in a little oil until soft, then add the garlic. After a minute, add the mince and brown it, breaking up any lumps.
From olivemagazine.com

There are so many great Mousakka recipes out there but this one from the"Complete Galic Lovers Cookbook" is my favorite. There are some minor changes by me to the original recipe. Recipe Categories . Course. Appetizers (3053) Beverages (2124) Breakfast (2613) Desserts (5746) Dinner (11665) Lunch (6826) Ingredient. Beef (3369) Pasta (1896) Pork (3463) Poultry …
From recipezazz.com

Step 1 – The meat sauce. Preheat a big skillet over high heat and add ground meat. Break up the meat and stir until golden brown. Chop the onion in big chunks and add to the pan. Add the finely minced garlic and sauté for 3 minutes until soft and translucent. Then add the tomato paste and stir through the browned meat.
From thetortillachannel.com

2018-03-21 Directions. Slice the zucchini and eggplant and place them on a large baking sheet lined with parchment paper. Sprinkle with olive oil and some sea salt. Bake in the oven for 15 minutes at 200ºC (390ºF) Chop the onion and garlic and sauté them in butter or tallow until light brown. Add meat, sea salt and stir.
From greekgoesketo.com

There are so many great Mousakka recipes out there but this one from the"Complete Galic Lovers Cookbook" is my favorite. There are some minor changes by me to the original recipe. Recipe Categories . Course. Appetizers (3025) Beverages (2082) Breakfast (2540) Desserts (5669) Dinner (11616) Lunch (6788) Ingredient. Beef (3281) Pasta (1849) Pork (3355) Poultry …
From recipezazz.com

Add the cinnamon stick, oregano, allspice, nutmeg, ground cloves, sea salt and pepper and cook for a few minutes. Add the tomatoes, crush them up a bit, then and add the bay leaf. Stir well and continue to add a bit of water. Cover with lid and bring to a boil. Stir well, reduce the heat to low and simmer for approximately 30 to 45 minutes.
From gardein.ca

2021-10-17 Broil the eggplant. Brush the eggplant with extra virgin olive oil and broil until it is softened and golden brown. Make the meat sauce. Brown the lamb, drain excess fat, and add the spices. Pour in the wine and reduce, followed by the tomatoes, sugar, and broth. Let simmer for 20 to 30 minutes. Make the bechamel.
From themediterraneandish.com

2019-04-17 Set the oven to 180C/350F then start making the lamb layer. Fry the diced onion in the olive oil. Add the garlic and cook until the onion is clear. Add the lamb and continue to cook until all the meat is slightly browned. Add the tomatoes and spices, then cook on a low heat for 15 minutes while you make the other layers.
From ditchthecarbs.com

2017-05-18 Moussaka recipe. Size baking dish I used: approx 10 x 6 which serves 4 comfortably and up to 6 Prep time: 35-45 min Cook time: 35-45 min Ingredients. Veggie layers: 1 medium sized eggplant ends trimmed cut in half and sliced thinly lengthwise; 2-3 large potatoes peeled and sliced thinly lengthwise; 1 large onion sliced; 1 tbsp thyme; Salt and ...
From oliveandmango.com

3. Heat oil in large pot over medium heat. Add onion and garlic, sauté until slightly softened, about 5 minutes. 4. Add ground beef and cook the mixture, stirring to break up any lumps, until no longer pink. 5. Add tomatoes, tomato paste and spices. Bring to a boil, reduce heat, cover and simmer for 30 minutes. 6.
From everydayglutenfreegourmet.ca

2018-10-02 Assemble the moussaka. Grease a 23-cm (9-inch) square baking dish. Divide the eggplant into 3 batches. Place one layer of eggplant at the bottom of the pan. Ladle half the veggie mince sauce to cover the eggplant. Then top by a second layer of eggplant and ladle another layer of veggie mince sauce.
From veganlovlie.com

2021-07-11 Greek Moussaka With Zucchini Recipe 90 mins Ratings. Turkish Eggplant and Ground Beef Casserole 2 hrs Ratings. Classic Greek Eggplant Moussaka 3 hrs Ratings. Kosher Moussaka (Meat) 90 mins Ratings (Pasticho Venezolano) Creamy Venezuelan-Style Lasagna 105 mins Ratings. Greek Pastitsio: Baked Pasta With Meat and Béchamel 90 mins Ratings. …
From thespruceeats.com

2019-05-09 Preheat your oven to 180deg (fan). Finely chop onions and garlic, slice courgettes. Slice aubergine lengthways into 2cm thick slices. Peel and chop potatoes also to 2cm thick slices. Fry onion and garlic in some of the olive oil for around 5 …
From tamingtwins.com

2019-08-25 The Greek bolognese sauce. (Photo 1) Soften onions in a bit of olive oil. (Photos 2-3) Add cinnamon, oregano and garlic, and stir! (Photos 4-5) Add the meat. Break up and stir until browned a little. (Photos 6-7) Add wine, tomato concentrate/paste, and water, then simmer for about half an hour until well reduced.
From scrummylane.com

Method. Put the lamb, onion, garlic, oregano, mint, bay and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a …
From bbc.co.uk

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