Best Mamas Moussaka Recipes

MOM'S MOUSSAKA

Steps:

• Spray a cookie sheet with cooking spray and add your eggplant slices in one layer, not touching each other. Sprinkle a bit of salt over slices and the spray with more cooking oil. You can also use olive oil to grease your cookie sheet and brush lightly on eggplant slices.
• Set under the broiler for 3-5 minutes until browned. Turn over and do the other side.
• When finished take them out and let cool.
• Preheat oven to 350 degrees.
• To make the meat sauce, add your butter, onions, ground beef and garlic until meat is browned.
• Drain off excess grease if there is too much.
• Add your tomato sauce and spices. Mix well.
• Reduce heat and let it simmer for 15 minutes and then set aside.
• To make the cream sauces, melt the butter then add your flour, salt and pepper.
• Slowly add your milk. Mix well.
• Continue mixing and let boil until it thickens. Take off heat.
• In a bowl, whisk your eggs.
• Add a bit of the hot cream sauce to the eggs and whisk well. Then add this mixture back to the pan and mix well. Set aside.
• In a large casserole dish layer your slices of eggplant (there will be two layers so divide the cooked eggplant in half and use for each layer.)
• Sprinkle 2 Tablespoons of Parmesan and cheddar cheese over the eggplant.
• Mix in the 2 Tablespoons of bread crumbs into the meat sauce and mix well.
• Spoon a layer of the meat sauce over the eggplant.
• Sprinkle 2 more Tablespoons of Parmesan and cheddar cheese over the meat sauce.
• Add the rest of the eggplant slices.
• Pour the cream sauce over the whole thing and then sprinkle the rest of the cheeses.
• Bake for 35-40 minutes or the top is browned. You can also set it under the broiler for a minutes at the end if you wish.
• Let set for 5-10 minutes and then serve.
• We like to eat it over rice.

MAMA'S MOUSSAKA

Steps:

• Salt the slices of eggplant, let them stand in a colander for 15 minutes and then pat dry.
• Fry the eggplant slices in the olive oil, turning once, browning on both sides.
• Drain the slices on paper towels.
• Saute the onion until soft.
• Add the meat and brown.
• Add the tomatoes, herbs, and seasonings and then simmer for 25 minutes.
• For the sauce, melt the butter in a saucepan and stir in flour.
• Add the milk, gradually, while stirring and remove from heat once it is thickened.
• Add the sauce seasonings, Cheddar cheese and then beat in the two eggs.
• Arrange half the eggplant slices in the bottom of a greased 9"x13” baking dish, then top with a layer of half the potatoes.
• Top with all of the meat mixture, then layer the remaining eggplant followed by the rest of the potatoes.
• Pour the white sauce over all and bake at 350°F for 50 minutes or until the top is crusty brown.

MOUSSAKA (MCCALL'S COOKING SCHOOL)

Steps:

• MEAT SAUCE - In hot butter in a 3-1/2 quart Dutch oven, sauté onion, lamb or chuck, and garlic, stirring until brown - about 10 minutes. Add herbs, spices, and tomato sauce; bring to boiling, stirring. Reduce heat; simmer, uncovered, 1/2 hour.
• Have unpared eggplant lengthwise; slice crosswise, 1/2-inch thick. Place in bottom of broiler pan; sprinkle light with salt; brush lightly with melted butter. Broil, 4-inches from heat, 4 minutes per side, or until golden.
• MAKE CREAM SAUCE - In medium saucepan, melt butter. Remove from heat; stir in flour, salt, and pepper. Add milk gradually. Bring to boiling; stirring until mixture is thickened. Remove from heat.
• In small bowl, beat eggs with wire whisk. Beat in some hot cream sauce mixture; return mixture to saucepan; mix well; set aside.
• Preheat oven to 350 degrees.
• TO ASSEMBLE - In bottom of a shallow 2-quart baking dish (12 x 7-1/2 x 2-inches), layer half of eggplant, overlapping slightly; sprinkle with 2 tablespoons each grated Parmesan and Cheddar cheese. Stir bread crumbs into meat sauce; spoon evenly over eggplant in casserole; then sprinkle with 2 tablespoons each Parmesan and Cheddar cheese. Layer remaining eggplant slices, overlapping, as before. Pour cream sauce over all. Sprinkle top with remaining cheese.
• Bake 35 to 40 minutes, or until golden brown and top is set. If desired, brown top a little more until broiler - about 1 minutes. Cool slightly to serve. Cut in squares.

MOUSSAKA

Steps:

• 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.

MOUSSAKA

Steps:

• Preheat oven to 450°. Arrange potato and eggplant slices in 2 greased 15x10x1-in. baking pans, overlapping as needed. Bake until cooked through, 20 minutes. Set aside; reduce oven setting to 400°., In a large skillet, cook lamb, onion and garlic over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles; drain. Stir in tomatoes, water, tomato paste, 1/4 teaspoon salt, oregano, paprika, cinnamon, and 1/4 teaspoon nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1 teaspoon salt and 1/4 teaspoon nutmeg., Arrange par-cooked potatoes in a greased 13x9-in. baking dish, overlapping as needed. Top with lamb mixture. Arrange eggplant over top, overlapping as needed. , Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand 20 minutes before serving.