Best Classic Greek Moussaka Recipes
CLASSIC GREEK MOUSSAKA WITH EGGPLANT
Steps:
- Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant. Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside. Preheat the oven to 400 degrees. Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate. Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking. When eggplant is finished cooking, lower the oven temperature to 350 degrees. Make the Meat Filling: In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.
CLASSIC GREEK MOUSSAKA
Moussaka is the classic Greek meal! Layers of potatoes, eggplant, spicy meat topped with a béchamel sauce create the ultimate comfort food! From my family to yours, enjoy this delicious staple of Greek cuisine!
Provided by Cleanfreshcuisine
Categories Greek
Time 1h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 20
Steps:
- Prepare the meat sauce:.
- Heat olive oil in a large skillet over medium high heat. Add ground beef and brown for about 10 to 12 minutes.
- Chop onions and garlic.
- Add to meat. Continue browning for another 10 minutes.
- Add the spices and tomato paste. Mix well.
- Cook and stir for 5 to 6 minutes. Add wine and simmer, uncovered, for 20 minutes.
- Turn off heat. Mix in lemon juice. Set sauce aside.
- Peel eggplants. Slice off top and bottom. Slice into 1/4″ rounds. Line a broiler pan with foil. Brush with olive oil Broil eggplant slices 3 to 4 minutes. Turn and broil 2 to 3 minutes longer until browned. Remove from pan and set aside. You will be doing this in 3 to 4 batches.
- Wash potatoes. No need to peel if using yellow or red potatoes. Cut into 1/4″ slices. Boil in salted water for 5 to 8 minutes; you don't want them soft, just semi done. Drain and set aside.
- Prepare the béchamel sauce:.
- Heat butter in a medium saucepan over medium heat. When melted, whisk in flour. Blend well.
- Slowly pour in milk, whisking constantly.
- Add salt and nutmeg. Place egg yolks in a small bowl. Stir with fork. Drizzle in one to two tablespoons of the white sauce. Stir into egg yolks. Pour yolk mixture into béchamel sauce. Whisk constantly until thickened and bubbly. Set aside.
- Heat oven to 350 degrees. Layer a 9″ x 13″ casserole with sliced potatoes, overlapping slightly. Top with half of the eggplant slices.
- Cover with meat sauce.
- Top meat sauce with remaining eggplant slices.
- Sprinkle with 1/2 cup grated cheese.
- Spoon white sauce evenly over everything. Top with remaining 1/2 cup cheese and fresh basil, torn.
- Bake at 350 degrees 30 to 45 minutes or until nicely browned. Let cool 10 to 15 minutes.
- Serves 8.
Nutrition Facts : Calories 716.6, Fat 42.7, SaturatedFat 20.3, Cholesterol 216.7, Sodium 848, Carbohydrate 48.3, Fiber 10.9, Sugar 9.1, Protein 35.5
CLASSIC GREEK MOUSSAKA
This is a classic from my mother in law's cookbook. I have made some substitutions. She typically used ground lamb; I use 90% lean ground beef. For the béchamel sauce, she would always use heavy cream. I find that 2% milk works just as well. For the eggplant, she always browned it in olive oil in a skillet on her stove. I...
Provided by Kyle Dalakas
Categories Casseroles
Time 1h30m
Number Of Ingredients 20
Steps:
- 1. Prepare the meat sauce: Heat olive oil in a large skillet over medium high heat. Add ground beef and brown for about 10 to 12 minutes. Chop onions and garlic. Add to meat. Continue browning for another 10 minutes. Add the spices and tomato paste. Mix well. Cook and stir for 5 to 6 minutes. Add wine and simmer, uncovered, for 20 minutes. Turn off heat. Mix in lemon juice. Set sauce aside. Peel eggplants. Slice off top and bottom. Slice into 1/4″ rounds. Line a broiler pan with foil. Brush with olive oil Broil eggplant slices 3 to 4 minutes. Turn and broil 2 to 3 minutes longer until browned. Remove from pan and set aside. You will be doing this in 3 to 4 batches. Wash potatoes. No need to peel if using yellow or red potatoes. Cut into 1/4″ slices. Boil in salted water for 5 to 8 minutes; you don't want them soft, just semi done. Drain and set aside. Prepare the béchamel sauce: Heat butter in a medium saucepan over medium heat. When melted, whisk in flour. Blend well. Slowly pour in milk, whisking constantly. Add salt and nutmeg. Place egg yolks in a small bowl. Stir with fork. Drizzle in one to two tablespoons of the white sauce. Stir into egg yolks. Pour yolk mixture into béchamel sauce. Whisk constantly until thickened and bubbly. Set aside. Heat oven to 350 degrees. Layer a 9″ x 13″ casserole with sliced potatoes, overlapping slightly. Top with half of the eggplant slices. Cover with meat sauce. Top meat sauce with remaining eggplant slices. Sprinkle with 1/2 cup grated cheese. Spoon white sauce evenly over everything. Top with remaining 1/2 cup cheese and fresh basil, torn. Bake at 350 degrees 30 to 45 minutes or until nicely browned. Let cool 10 to 15 minutes. Serves 8
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