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
LAMB AND EGGPLANT CASSEROLE (MOUSSAKA)
Provided by David Kamen
Categories Tomato Bake Dinner Casserole/Gratin Ground Lamb Eggplant Fall Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 27
Steps:
- To prepare the eggplant:
- 1. Place the eggplant in a colander, toss liberally with salt, and let sit for about 1 hour to drain away extra water. Squeeze out the excess water and pat dry with a kitchen towel.
- 2. In a large skillet over medium-high heat, add the olive oil. Working in batches, fry the eggplant slices, turning as necessary, until tender and light brown, 4 to 5 minutes total. Transfer the cooked slices to a rack set over a baking sheet to drain while you sauté the remaining eggplant. Set aside.
- To prepare the meat sauce:
- 1. In a large skillet over medium heat, add the olive oil. Add the onion to the pan and cook, stirring occasionally, until very tender, about 10 minutes. Add the ground meat and cook, stirring occasionally, until just browned, about 5 minutes.
- 2. Add the garlic, tomatoes, tomato paste, cloves, allspice, cinnamon, bay leaf, and 1/2 cup water and bring the liquids to a boil. Reduce the heat to medium-low, season with salt and pepper, and simmer, stirring occasionally, until most of the liquid has reduced and the sauce is very thick, about 30 minutes.
- 3. Add the red wine and continue simmering until the wine has reduced and developed a sweet aroma, 2 to 3 minutes. Remove and discard the bay leaf and cinnamon stick. Set the sauce aside.
- To prepare the cheese sauce:
- 1. In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk until it is dissolved and the mixture resembles a smooth paste, about 2 minutes.
- 2. Gradually whisk in the milk about 1 cup at a time, working out any lumps that form. Bring the sauce to a full boil, then reduce the heat to low and gently simmer, stirring frequently, until thickened, about 30 minutes. Remove the sauce from the heat. Season with nutmeg, salt, and pepper to taste.
- 3. In a medium bowl lightly beat the egg yolks. Whisk about 1 cup of the hot milk mixture into the yolks to bring them up to the same temperature. Slowly add the yolk mixture to the rest of the milk mixture, then add the cheese and blend well. Set aside and keep warm.
- To assemble the moussaka:
- 1. Preheat the oven to 350°F.
- 2. Scatter the breadcrumbs in a deep, rectangular baking dish. Arrange about half of the eggplant slices in an even layer over the breadcrumbs. Add all of the meat sauce over the eggplant and spread into an even layer. Arrange the remaining eggplant in an even layer over the meat sauce. Pour the cheese sauce over the eggplant.
- 3. Bake the moussaka until the cheese sauce is thick and golden brown and the eggplant is very tender, about 45 minutes. Let the moussaka rest for 25 minutes before serving.
MOUSSAKA
Provided by Bobby Flay
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 29
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-LAMB SHANKS CASSEROLE
Make and share this Moussaka-Lamb Shanks Casserole recipe from Food.com.
Provided by Plainbil
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For quicker cooking, less shrinkage and easier serving, crack bone in lamb shanks. Hit shank bone once with a heavy mallet. Take care only to crack, not splinter the bone.( It is not essential to do this, but it means more meat for your money.).
- In deep casserole, in olive oil brown lamb shanks. 2 or 3 at a time. Remove. Set aside. Add onion and garlic. Sauté until brown. Pour off surplus oil.
- Stir in undrained tomatoes, parsley, oregano,salt and pepper.Heat 5 minutes. Remove from casserole.
- Place half eggplant and potato slices in bottom of casserole. Add lamb shanks and tomato mixture. Top with remaining eggplant and tomato slices.
- Cover and bake at 375°F for 45 minutes. Remove cover. Bake 15 minutes longer or until meat and vegetables are tender.
Nutrition Facts : Calories 808.2, Fat 38.4, SaturatedFat 14.4, Cholesterol 242.1, Sodium 578.8, Carbohydrate 37.3, Fiber 7.3, Sugar 6.3, Protein 75.8
THE BEST MOUSSAKA!
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
Steps:
- 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.
LAMB MOUSSAKA WITH CURRANTS
Categories Dairy Lamb Potato Tomato Bake Yogurt Casserole/Gratin Eggplant Bell Pepper Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add peppers and Sauté until tender and beginning to color, about 8 minutes. Transfer peppers to bowl. Heat remaining 3 tablespoons oil in same Dutch oven over medium-high heat. Add lamb and Sautéuntil cooked through, breaking up with back of spoon, about 6 minutes. Add onion and Sauté until onion is tender, about 6 minutes. Add wine and cayenne pepper and cook 2 minutes. Stir in tomatoes, currants, tomato paste and nutmeg. Reduce heat to medium. Cover and simmer until sauce is very thick and reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season to taste with salt and pepper.
- Meanwhile, line large baking sheet with foil. Arrange eggplant slices in layers on prepared sheet, sprinkling each layer with sea salt. Let stand at room temperature 30 minutes.
- Preheat broiler. Line another large baking sheet with foil. Pat eggplant slices dry with paper towels. Arrange some of eggplant slices in single layer on second prepared sheet. Brush lightly with olive oil on both sides. Broil until golden brown, about 4 minutes per side. Transfer to platter. Repeat with remaining eggplant.
- Boil potatoes in large pot of salted water 5 minutes. Drain. Cool. Cut potatoes into 1/4-inch-thick slices.
- Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with oil. Arrange potatoes in bottom of dish. Arrange half of eggplant slices over potatoes. Pour half of sauce over. Arrange Sautéed peppers over sauce. Arrange remaining eggplant over peppers. Pour remaining sauce over.
- Bake moussaka until bubbling around edges, about 45. Spoon off any excess fat. Using back of spoon, press down on moussaka to compact layers. Whisk yogurt and egg yolks in medium bowl to blend. Pour over moussaka, covering completely. Bake until yogurt topping is softly set, about 15 minutes. Transfer baking dish to rack and let stand 20 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm in 400°F. oven until heated through, about 30 minutes.) Spoon moussaka onto plates.
MOUSSAKA (EGGPLANT AND LAMB CASSEROLE) RECIPE - (5/5)
Provided by Episcopo
Number Of Ingredients 25
Steps:
- Peel eggplants completely, cut into slices 1/3 inch thick, sprinkle with salt and set aside in a large colander for 1-2 hours. Pat the slices dry with paper towels and squeeze out any excess moisture. Brush eggplant slices lightly with oil, sprinkle them with pepper, and bake them at 400 degrees until golden on both sides, about 10-15 minutes. Preheat oven to 375 To make meat sauce, saute butter, onions, garic till translucent. Add lamb, and saute till brown. Add cinnamon, oregano, tomato puree (or tomatoes), tomato paste and wine; simmer till most liquid is absorbed. Add parsley, salt and pepper. To make cream sauce, warm milk in small saucepan and melt butter in large sauce pan. In large saucepan, stir flour in, then after 2-3 minutes, stir in hot milk. Let mixture come to boil, then remove from heat. Stir in nutmeg, salt, pepper. Beat in eggs and ricotta. In bowl, combine grated cheese and bread crumbs. Lightly oil 4 quart oven proof casserole. Sprinkle bottom with some of bread crumb and cheese mixture. Arrange 1/3 eggplant slices in a layer on top. Pour over 1/2 the meat sauce. Sprinkle evenly with remaining crumb and cheese sauce. Layer another 1/3d of eggplant slices. Cover with remaining meat sauce. Cover with last 1/3 of eggplant slices. Pour cream sauce over everything. Bake till golden with top set but quivery. 45-60 minutes. If top browns too quickly, cover w/ foil. Let cool for 15 minutes, cut into squares to serve.
SHORTCUT MOUSSAKA
Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of a fussy béchamel, it is made with a creamy layer of mashed potatoes laced with kefalotiri or Parmesan cheese, and instead of frying the eggplant, it is cut into cubes and roasted. It isn't exactly a quick recipe, but it's far easier than the classic dish and equally satisfying.
Provided by Melissa Clark
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
- Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.
- Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed.
- In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.
- Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 21 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 17 grams, Sodium 1145 milligrams, Sugar 11 grams, TransFat 0 grams
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