Not So Impossible Moussaka Pie Recipes

MOUSSAKA

Steps:

• Preheat the oven to 400 degrees F. Heat 2 tablespoons EVOO in a medium Dutch oven over medium-high heat. Add the ground lamb and cook until well browned. Season with salt and pepper, then stir in the garlic, chile pepper, onions and oregano and cook for 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the stock, lemon zest, bay leaf, cinnamon stick and tomatoes and simmer until thickened, about 30 minutes, stirring occasionally. Meanwhile, cut a thin slice from two opposite sides of each eggplant, removing some of the skin. Turn the eggplant cut-side up, then cut lengthwise into 1/4-inch-thick planks. Sprinkle with salt and drain in a colander for 20 minutes. Pat dry. Beat the egg whites with a splash of water in a shallow dish. Mix the panko with the remaining 4 tablespoons EVOO in another dish until well coated. Add half the cheese, the parsley, granulated garlic and granulated onion to the panko and mix well. Set a wire rack over each of 2 baking sheets. Dip each eggplant slice in the egg whites, then coat with the panko mixture, pressing to help it adhere. Arrange on the wire racks. Bake until crisp and golden, 25 to 30 minutes. Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk and season with salt, pepper and a few grates of nutmeg. Simmer at a low bubble until thick enough to coat the back of a spoon. Lightly beat the egg yolks in a medium bowl. Slowly pour in some of the sauce, whisking constantly to temper the yolks. Pour the mixture back into the saucepan and remove from the heat. Make two layers of eggplant and lamb mixture in a medium casserole dish. Pour the sauce over the top and sprinkle with the remaining cheese. Bake until browned and bubbling, 30 to 40 minutes. Cook's Note: The casserole can be covered and refrigerated for a make-ahead meal. Reheat, covered, until heated through, then sprinkle with more cheese and bake, uncovered, to crisp the top.

MOUSSAKA GRATINéE

Steps:

• Put the eggplant in a colander set over a bowl, sprinkle generously with kosher salt, and set aside.
• In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.
• Raise the heat to medium high and add the lamb, stirring until it browns lightly and begins to stick to the pan, about 6 minutes. Lower the heat and add the garlic, tomato paste, cinnamon, and 1 teaspoons sea salt. Pour in the sauce and stir to deglaze the pan. Cook, stirring frequently, until the liquid is slightly reduced but the lamb is still moist, 1 to 2 minutes. Stir in the parsley and season with pepper. Transfer to a large bowl and set aside.
• Wash and dry the skillet. Pat the eggplant dry with paper towels. Heat the remaining 2 Tbs. olive oil in the pan over medium-high heat. When hot, add the eggplant and cook, stirring occasionally, until lightly browned in spots, about 2 minutes. Reduce the heat to medium low, cover, and cook until soft, about 10 minutes.
• Position a rack in the center of the oven and heat the oven to 400°F.
• Uncover and stir the eggplant with a wooden spoon, scraping the browned bits from the bottom of the pan. Remove from the heat and mash the eggplant with the back of the spoon. Stir the eggplant into the lamb mixture and season to taste with salt and pepper. Spoon the mixture into six 8-oz. ramekins. (French onion soup bowls would work, too.).
• Put the milk in a 2-quart saucepan with the bay leaf and mace. Bring to a boil over medium heat. Remove from the heat, cover, and let sit for 10 minutes to infuse the milk. Strain into a liquid measuring cup and set aside.
• In a 4-quart saucepan, melt the butter over medium heat. Add the flour, stirring constantly, and cook until the mixture is lightly colored, about 2 minutes. Whisk in the reserved milk and cook, whisking constantly, until thickened and shiny, 3 to 4 minutes. Put the egg yolk in a small bowl and whisk with about 1/4 cup of the sauce. Add the yolk and sauce back to the saucepan and whisk to combine. Whisk in the cheese. Remove from the heat and let cool slightly.
• In a small bowl, whisk the egg white until stiff peaks form and then fold the white into the cooled sauce. Spoon the sauce over the top of the eggplant and lamb mixture, dividing evenly.
• Put the ramekins in a 4-quart, 15x10-inch glass baking dish, add 1 cup of water to the dish, cover with foil, and bake for 15 minutes. Uncover and continue baking until bubbling and browned, about 35 minutes more. Let cool for 10 minutes and serve.

MOUSSAKA COTTAGE PIE

Steps:

• Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.
• Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
• Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.

MOUSSAKA COTTAGE PIE

Steps:

• Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.
• Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
• Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.

NOT-SO-IMPOSSIBLE MOUSSAKA PIE

Steps:

• Preheat oven to 400°.
• Let olive oil get heated in a large skillet over med-high heat.
• Cook ground round, stirring to crumble, for 2-3 minutes or until the beef is browned.
• Add in onion, bell pepper, zucchini, oregano, salt, and pepper.
• Lower heat to medium and stir/saute 4 minutes or until zucchini softens.
• Transfer beef mixture to a lightly oiled 9-inch pie plate.
• Sprinkle feta cheese evenly over the top.
• In a bowl, whisk the biscuit mix, milk, and eggs together; pour evenly over feta.
• Bake for 20-25 minutes or until the pie is golden brown and firm to touch.
• Let pie set for 5 minutes, then cut into wedges and serve.