EGGPLANT AND POTATO MOUSSAKA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Place the eggplant slices in a large bowl and cover with water. Add 1/2 cup of salt and agitate gently to combine. Let stand for 20 minutes, then drain and pat dry with paper towels.
- While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, add the potato slices and cook until lightly golden on both sides, 3 to 4 minutes. Transfer to a paper-lined plate to drain and repeat with any remaining potato slices. Season lightly with salt.
- Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Shake to remove any excess flour. Add 1/4 cup of the remaining oil to the skillet and, working in batches, fry the eggplant slices until golden on both sides, 2 to 3 minutes per side. Add more oil to the skillet as needed in 1/4 cup increments. Repeat until all eggplant has been cooked. Transfer to a paper-lined plate to drain.
- Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. Cook until tender, about 4 minutes. Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. Add the red wine and cook until evaporated. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside.
- In a medium saucepan melt the remaining 3 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg and egg yolk. Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole.
- Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Top with half of the eggplant slices and half of the meat sauce. Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Sprinkle with the remaining cheese. Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Let stand for at least 40 minutes before cutting into squares and serving.
LAMB AND EGGPLANT MOUSSAKA
Categories Bake Dinner Ground Lamb Eggplant Family Reunion Cinnamon Potluck Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 18
Steps:
- 1. Peel, salt, and rinse the eggplant if desired (see note "Preparing Eggplant for Cooking" below).
- 2. Place potatoes in a pot and add enough water to cover them. Over medium-high heat bring them to a boil and boil lightly for 5 minutes. Cool, cut into 1/8-inch slices, and set aside.
- 3. Heat about 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers. Add the eggplant to the hot oil a few slices at a time and sautéthe eggplant slices, turning as necessary, until tender and lightly colored, 2 to 3 minutes on each side. Transfer to a rack to drain while you sauté the remaining eggplant, adding more oil to the skillet as necessary.
- 4. To prepare a meat sauce: Heat 1 tablespoon of olive oil in a skillet. Add the onion and cook over medium high heat, stirring frequently, until tender, 10 to 12 minutes. Add the ground meat and cook over medium heat, stirring frequently, until the meat loses its raw appearance, about 5 minutes. Add the tomatoes, garlic, cloves, cinnamon, bay leaf, allspice, salt, pepper, and about 1/2 cup water. Simmer until thick and flavorful, about 30 minutes. Add the tomato paste and red wine and continue simmering until the wine has developed a sweet aroma, about 10 minutes.
- 5. Preheat the oven to 350 degrees F.
- 6. To assemble the moussaka: Scatter the bread crumbs in a deep, rectangular baking dish. Place a layer of half of the eggplant slices over the bread crumbs. Add the meat sauce and spread it into an even layer. Place an even layer of sliced potatoes over the sauce. Add the remaining eggplant in an even layer over the meat sauce. Pour the cheese sauce over the eggplant. Bake, uncovered, until the cheese sauce is thick and golden brown and the eggplant is very tender, about 45 minutes. Let the moussaka rest for about 20 minutes before cutting and serving.
VEAL AND EGGPLANT MOUSSAKA
This Greek dish is fantastic served with any kind of potatoes as a main dish or makes a great appetizer as well. Guaranteed to be a hit with guests!
Provided by Tina Marie
Categories Greek Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat your oven's broiler. Grease a 9 inch square baking dish.
- Brush the eggplant slices with oil, and place on a baking sheet. Broil until browned on one side, about 5 minutes. Set oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and garlic; cook and stir until softened. Crumble in the veal, and cook until evenly browned. Season with salt and pepper, and stir in the tomato paste, parsley and beef stock. Simmer over low heat for 15 minutes. Stir in the bread crumbs, reserving 1 tablespoon for later, remove from the heat and set aside.
- Melt the remaining butter in a small saucepan over medium heat. Stir in the flour until smooth, then gradually stir in the milk so that no lumps form. Simmer, stirring constantly, until thickened. Remove from the heat and whisk in the egg yolk.
- Place a layer of eggplant on the bottom of the prepared baking dish. Top with half of the veal mixture, and half of the feta cheese. Repeat the layers, then place remaining eggplant in a layer on top. Pour the sauce over all, and sprinkle with reserved bread crumbs.
- Bake for 45 minutes, uncovered, in the preheated oven, or until browned and bubbly.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 21.4 g, Cholesterol 130.2 mg, Fat 27.4 g, Fiber 7 g, Protein 21 g, SaturatedFat 11.9 g, Sodium 475.6 mg, Sugar 9.2 g
VEAL AND EGGPLANT MOUSSAKA
This Greek dish is fantastic served with any kind of potatoes as a main dish or makes a great appetizer as well. Guaranteed to be a hit with guests!
Provided by Tina Marie
Categories Greek Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat your oven's broiler. Grease a 9 inch square baking dish.
- Brush the eggplant slices with oil, and place on a baking sheet. Broil until browned on one side, about 5 minutes. Set oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and garlic; cook and stir until softened. Crumble in the veal, and cook until evenly browned. Season with salt and pepper, and stir in the tomato paste, parsley and beef stock. Simmer over low heat for 15 minutes. Stir in the bread crumbs, reserving 1 tablespoon for later, remove from the heat and set aside.
- Melt the remaining butter in a small saucepan over medium heat. Stir in the flour until smooth, then gradually stir in the milk so that no lumps form. Simmer, stirring constantly, until thickened. Remove from the heat and whisk in the egg yolk.
- Place a layer of eggplant on the bottom of the prepared baking dish. Top with half of the veal mixture, and half of the feta cheese. Repeat the layers, then place remaining eggplant in a layer on top. Pour the sauce over all, and sprinkle with reserved bread crumbs.
- Bake for 45 minutes, uncovered, in the preheated oven, or until browned and bubbly.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 21.4 g, Cholesterol 130.2 mg, Fat 27.4 g, Fiber 7 g, Protein 21 g, SaturatedFat 11.9 g, Sodium 475.6 mg, Sugar 9.2 g
More about "veal and eggplant moussaka recipes"
BEST VEGETARIAN MOUSSAKA RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
EGYPTIAN EGGPLANT MOUSSAKA [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
VEAL AND EGGPLANT MOUSSAKA - EBOX
From ebox.mu
GREEK MOUSSAKA RECIPE: EGGPLANT CASSEROLE - THE …
From themediterraneandish.com
CLASSIC GREEK EGGPLANT MOUSSAKA RECIPE - THE SPRUCE EATS
From thespruceeats.com
MOUSSAKA (GREEK BEEF AND EGGPLANT LASAGNA)
From recipetineats.com
EASY VEGAN MOUSSAKA - MINIMALIST BAKER RECIPES
From minimalistbaker.com
DELICIOUS VEGAN EGGPLANT MOUSSAKA - ECO FOOD STUFF
From ecofoodstuff.com
ROASTED EGGPLANT MOUSSAKA WITH LAMB RECIPE | FOOD & WINE
From foodandwine.com
MOUSSAKA EGGPLANT RECIPE - IMMACULATE BITES
From africanbites.com
VEGETARIAN MOUSSAKA (MUSHROOMS AND LENTILS) - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
TASTY RECIPES: VEAL AND EGGPLANT MOUSSAKA
From momy4recipes.blogspot.com
EGGPLANT MOUSSAKA | RICARDO
From ricardocuisine.com
SYRIAN MOUSSAKA WITH EGGPLANT AND POTATO (VEGAN)
From zenandzaatar.com
VEGAN EGGPLANT MOUSSAKA - CONNOISSEURUS VEG
From connoisseurusveg.com
VEAL AND EGGPLANT MOUSSAKA | RECIPE | VEAL RECIPES, MOUSSAKA, …
From pinterest.com
VEAL AND EGGPLANT MOUSSAKA – DRSTARVE
From drstarve.com
RECIPES VEAL MOUSSAKA | SOSCUISINE
From soscuisine.com
VEGAN MOUSSAKA RECIPE (WFPB EGGPLANT CASSEROLE) - VE EAT COOK …
From veeatcookbake.com
RUSTIC EGGPLANT MOUSSAKA - FEASTING AT HOME
From feastingathome.com
VEGAN MOUSSAKA WITH EGGPLANT AND LENTILS - ACTIVE VEGETARIAN
From activevegetarian.com
VEAL AND EGGPLANT MOUSSAKA RECIPE REVIEW BY ANONYMOUS – …
From redcipes.com
EGGPLANT MOUSSAKA + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
VEAL AND EGGPLANT MOUSSAKA RECIPE REVIEW BY ANONYMOUS – …
From redcipes.com
VEAL AND EGGPLANT MOUSSAKA | RECIPE | VEAL RECIPES, EGGPLANT …
From pinterest.com
VEAL MOUSSAKA - RICHMOND VALLEY VEAL
From richmondvalleyveal.com.au
MOUSSAKA | GREEK EGGPLANT DISH | LEMON & OLIVES | GREEK FOOD
From lemonandolives.com
EGGPLANT MOUSSAKA RECIPE - MY RECIPES 101
From myrecipes101.com
VEGAN MOUSSAKA WITH EGGPLANT, TOFU AND VEGAN BECHAMEL RECIPE
From chefspencil.com
VEGAN MOUSSAKA WITH EGGPLANT AND LENTILS - GREECE IS
From greece-is.com
MOUSSAKA WITH EGGPLANT AND LENTILS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
VEAL AND EGGPLANT MOUSSAKA - MEDITERRANEAN RECIPES
From fooddiez.com
VEGETARIAN MOUSSAKA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
VEAL MOUSSAKA - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
BAKED EGGPLANT AND SPINACH MOUSSAKA, A VEGETARIAN CREATION
From thearmeniankitchen.com
VEAL AND EGGPLANT MOUSSAKA (KITCHENPC)
From kitchenpc.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love