Best Mousaka Recipes

ROMANIAN MOUSAKA

Steps:

• Heat the oil in a large pan or wok and use to fry the potatoes for about 10 minutes or until just softened.
• Add the onions and fry for a further 10 minutes.
• Transfer the mixture to an oven-proof casserole dish then top with the meat and tomatoes.
• Season with salt and black pepper then stir to combine.
• Pour the beef stock over the top then transfer to an oven pre-heated to 170°C and bake for about 60 minutes. Serve hot.

MOUSAKA

Steps:

• Place the eggplant slices on a coated baking sheet.
• Broil the eggplant until lightly browned, about 5 minutes on each side.
• Heat the milk, just as small bubbles start to form, in a saucepan with onion slice and bay leaf. Remove from heat and discard the onion and bay leaf.
• Sauté chopped onion.
• Add ground beef, 1/4 teaspoon of salt, pumpkin pie spice, red pepper, and pepper to the onions. Continue cooking over medium heat for 8 minutes.
• Drain meat on paper towels and wipe out skillet.
• Return the meat to the skillet and mix in the tomatoes.
• Cook for 5 minutes over medium heat.
• Melt the margarine in a saucepan and stir in the flour, whisking constantly for 1 minute. Stir in the milk and the remaining 1/4 teaspoon salt. Cooking for 5 minutes stirring constantly.
• Place half of the eggplant across the bottom of a coated 13 x 9 baking dish, then half of the meat mixture.
• Repeat layers.
• Pour the milk sauce over top and spread on the grated Parmesan cheese.
• Bake dish for 45 minutes at 350 degrees.