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.
KITTENCAL'S GREEK MOUSSAKA
Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for a dinner parties and always receive rave reviews! ---the traditional Greek moussaka usually has about 1 teaspoon cinnamon added to the meat mixture, you might want to add it in my family prefers it without --- you may also want to "sweat" the eggplant slices with a bit of salt sprinkled on for 1 hour before using
Provided by Kittencalrecipezazz
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
- Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
- Brush cookie sheet with olive oil.
- Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
- Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
- In the bottom of the prepared baking dish arrange half of the eggplant slices.
- In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
- Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
- Arrange the remaining eggplant slices over the beef mixture.
- PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
- In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
- Pour the cheese sauce over mixture in baking dish.
- Bake in a preheated 350 degree F oven for 45 minutes.
- Cut into squares.
- Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.
Nutrition Facts : Calories 550.4, Fat 32.5, SaturatedFat 17.1, Cholesterol 176.5, Sodium 1564.7, Carbohydrate 31.9, Fiber 11.6, Sugar 11.5, Protein 35.8
MOUSSAKA
This recipe is not for the faint-hearted cook. It's very good, and it takes a lot of work. Don't waste it on someone who would be just as satisfied with steak and salad! This recipe is sized for a large cake pan. If you cut the recipe in half it will fit into an ordinary lasagna-size baking dish. Approximate measurement OK for eggplant, tomato mixture.
Provided by Barbara Heller
Categories Vegetable
Time 4h10m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- First make the tomato sauce: peel and mince onions. Saute onions in 2 Tbsp oil and 2 Tbsp butter, over moderate heat, until they are soft and lightly colored (about 8 minutes). Add mush- rooms and saute. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar.
- Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring occasionally, until most of the liquid has evaporated, and the mixture is quite thick. Remove skillet from heat and let it cool completely.
- Start seasoning the eggplants: peel eggplants and slice vertically, 1/8 to 1/4 inch thick. Sprinkle lightly with salt and let sit for 30 minutes.
- Now make the Bechamel Sauce. NOTE: The Bechamel-egg-ricotta mixture will overflow all but the largest (professional size) food processors. Use a mixer or blend by hand.Place the milk in a saucepan, and heat it just until tiny bubbles appear along the edges. Remove and set aside.
- Melt the butter in 3-quart saucepan over very low heat until foamy, being careful not to brown. Slowly add the 6 Tbsp flour, stirring constantly until smooth (3-4 minutes), and still being careful not to let it brown.
- Add the milk slowly, whipping with a wire whisk. When the mixture is thick and smooth, remove it from the heat and stir in seasonings.
- Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated.
- Back to the eggplant: Rinse well with cold water; squeeze gently and pat dry. Dredge the eggplant in 1 1/2 cups flour, and saute each in olive oil until it is brown on both sides.
- Remove and discard any excess oil that has risen to the top of the tomato mixture. Lightly grease a 16x10 baking pan that is at least 3 inches deep, and sprinkle the bottom with a few breadcrumbs.
- Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with breadcrumbs and grated cheese. Repeat as many times as you have eggplant to last. Pour the Bechamel-ricotta sauce over the top and bake at 300 deg. F for one hour, or until a golden-brown crust has formed on top.
- Remove moussaka from oven and let it stand undisturbed 20-30 minutes; the delay allows the layers to fuse.
Nutrition Facts : Calories 367.1, Fat 22.6, SaturatedFat 12.3, Cholesterol 119.7, Sodium 287.6, Carbohydrate 27.2, Fiber 5.7, Sugar 6.5, Protein 13.5
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 »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #casseroles #lunch #main-dish #beef #eggs-dairy #vegetables #american #greek #oven #easy #european #potluck #dinner-party #cheese #dietary #californian #ground-beef #meat #to-go #equipment #4-hours-or-less
You'll also love