Best Mushroom And Eggplant Moussaka Recipes

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MUSHROOM MOUSSAKA



Mushroom Moussaka image

This is from the original Moosewood Cookbook. It's a bit of a production but it's so worth it. I make it for special occasions and potlucks.

Provided by windhorse23

Categories     Vegetable

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 20

3 medium eggplants, sliced 1/2 inch thick
2 lbs sliced mushrooms
2 tablespoons butter
1 large onion, chopped
2 garlic cloves, chopped
6 ounces tomato paste
1/4 cup chopped fresh parsley
1/8 teaspoon oregano
1/8 teaspoon basil
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/4 cup dry red wine
freshly grated pepper
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
4 eggs, beaten
1/2 cup butter
1/2 cup flour
1 1/2 cups warm milk
4 egg yolks

Steps:

  • Salt the eggplant lightly and bake on an oiled cookie sheet at 350 degrees for 15 minutes or until tender.
  • Saute the mushrooms in the 3 tbps. of butter along with the onions and garlic.
  • Add the tomato paste, parsley, oregano, basil, salt, pepper, cinnamon and wine. Simmer until the liquid is absorbed.
  • Add the bread crumbs, parmesan and beaten eggs. Remove from heat.
  • Make a white sauce. Melt the 1/2 cup of butter over a low flame. Whisk in the flour. Then whisk in the milk. Keep whisking until thick.
  • Beat in the egg yolks.
  • Butter a large casserole dish. Cover the bottom with eggplant slices, then half the mushroom sauce. Add remaining eggplant and cover with remaining mushroom sauce. Top with white sauce. Sprinkle with bread crumbs and extra grated cheese if desired.
  • Bake at 350 degrees for 35 minutes, covered with foil. Remove foil and bake 15 minutes longer.

Nutrition Facts : Calories 270.9, Fat 15.7, SaturatedFat 8.7, Cholesterol 150.7, Sodium 440, Carbohydrate 23.6, Fiber 6.6, Sugar 7.5, Protein 11.3

MOUSSAKA: EGGPLANT CASSEROLE



Moussaka: Eggplant Casserole image

Greek Moussaka is an eggplant casserole with layers of roasted eggplant and spiced meat sauce, topped with creamy bechamel sauce. Once baked, be sure to allow the moussaka a few minutes to rest before cutting through, the casserole needs to settle so it does not fall apart when you slice into it. More tips in the post and recipe notes.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 21

2 large eggplants, (sliced lengthwise into 1/4 inch-thick slices, end slices discarded)
salt
Private Reserve extra virgin olive oil
4 tablespoon breadcrumbs
1 large yellow onion, (finely chopped)
1 pound ground lamb (or beef)
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon paprika or hot paprika
1/2 cup red wine
14 ounce can diced tomato
1 teaspoon sugar
1/2 cup hot beef broth
1/3 cup + 2 tablespoons extra virgin olive oil
2/3 cup all-purpose flour
1/2 teaspoon salt, (more if you like)
1/4 teaspoon ground nutmeg
4 cups 2% milk, (warmed)
2 large eggs

Steps:

  • Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
  • Turn the broiler of your oven on.
  • Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
  • Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
  • Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
  • Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
  • Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
  • Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
  • Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
  • Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!

Nutrition Facts : Calories 309.9 kcal, Sodium 259.4 mg, Fat 20 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 19.4 g, Fiber 3.5 g, Protein 12.3 g, Cholesterol 61.2 mg, UnsaturatedFat 10.5 g, ServingSize 1 serving

EGGPLANT WITH MUSHROOM STUFFING



Eggplant With Mushroom Stuffing image

Quite easy for an intermediate chef like me! I added 1 tablespoon Italian seasoning to it (instead of parsley) and 3 cloves of minced garlic. I increased the breadcrumbs slightly because the eggplant was large. It was very tasty and my husband loved it!

Provided by IdCityLady

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 2

Number Of Ingredients 9

1 small eggplant
1 tablespoon salt
¼ cup butter, cubed
1 small onion, chopped
¾ cup soft bread crumbs
½ cup chopped fresh mushrooms
1 tablespoon Italian seasoning
1 pinch ground black pepper
½ cup shredded Swiss cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
  • Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.
  • Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.
  • Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 25.5 g, Cholesterol 85.8 mg, Fat 31.8 g, Fiber 8.1 g, Protein 11.9 g, SaturatedFat 19.6 g, Sodium 3825 mg, Sugar 7 g

MOUSSAKA WITH ROASTED MUSHROOMS



Moussaka With Roasted Mushrooms image

In this Balkan style Moussaka I have substituted the roasted mushroom mix for half the meat. But you can also make a vegetarian version with no meat at all. It is delicious either way, with a complex, slightly sweet Eastern Mediterranean sauce spiced with a little cinnamon, a pinch of allspice and a few cloves. Greek moussaka is topped with béchamel, which can be heavy, even gummy. But this one has a light, fluffy topping made with yogurt and eggs. There are a few steps involved here and the sauce is a long-cooking one, but you can get that started while the eggplant is roasting in the oven to speed things along or make the sauce the day before.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course

Time 3h

Yield Serves 8 generously

Number Of Ingredients 26

2 to 2 1/2 pounds (3 medium or 2 large) eggplant
Salt
2 tablespoons extra virgin olive oil
1/2 pound minced or ground lamb or lean beef
2 tablespoons extra virgin olive oil
2 medium onions, finely chopped
2 to 4 large garlic cloves, minced (to taste)
1/2 pound roasted mushroom mix, or for a vegetarian version 1 pound
2 pounds tomatoes, peeled and chopped, with juice, or 1 28-ounce can, pulsed in a food processor with juice
1/2 teaspoon sweet paprika
1/4 rounded teaspoon ground cinnamon
3 cloves, ground
Pinch of allspice (2 or 3 berries), ground
1/2 teaspoon sugar
1 bay leaf
1/2 to 1 cup hot water
Salt to taste
freshly ground pepper to taste
1/2 cup chopped flat-leaf parsley
1 egg, beaten
4 eggs, beaten
1 1/4 cups plain Greek yogurt
pinch of Salt
pinch of pepper
pinch of paprika
1/2 cup freshly grated Parmesan, kefalotyri or kashkaval cheese

Steps:

  • Heat oven to 450 degrees with racks positioned in the middle and lower third. Slice eggplants lengthwise, about 1/3 inch thick. Line 2 baking sheets with foil and brush foil with olive oil. Place slices on the foil, season to taste with salt, and brush with olive oil. Place in oven and roast until soft and browned in spots, about 20 minutes, switching the pans top to bottom after 10 minutes. When done slices will look dry on the surface but when you pierce them with a knife you should be able to see that the flesh is soft. Remove from oven and carefully fold foil up over eggplant to make a foil packet, taking care not to burn yourself. It doesn't matter if the eggplant slices pile onto each other. Crimp edges of foil so that eggplant is sealed in the packet and leave to steam inside foil for 20 to 30 minutes.
  • Meanwhile make the meat and tomato filling. In a large, deep skillet or casserole heat olive oil over medium heat and add onions. Cook, stirring often, until tender, about 5 minutes, and add garlic. Cook, stirring, until fragrant, about 30 seconds, and raise heat to medium-high. Stir in ground beef or lamb and brown for about 3 minutes. Stir in roasted mushroom mix, tomatoes, paprika, cinnamon, allspice, cloves, sugar, bay leaf, salt and enough water to barely cover meat. Bring to a simmer, reduce heat to low, cover and simmer 45 minutes to an hour, stirring occasionally. The mixture should be thick and very fragrant. Cook uncovered for another 5 to 10 minutes, until liquid in pan is just about gone. Remove bay leaf, taste and add salt and pepper, and remove from heat. Allow mixture to cooled slightly, then stir in 1 beaten egg and parsley.
  • Heat oven to 350 degrees. Oil a 3-quart baking dish or gratin dish. Make an even layer of half the eggplant slices over the bottom, and spread all of meat sauce on top in one layer. Top with remaining eggplant. Bake for 30 minutes.
  • Meanwhile, beat together eggs and yogurt, season with salt (about 1/2 teaspoon) and stir in pepper and paprika. Pour over top of moussaka, scraping out every last drop with a rubber spatula. Sprinkle grated cheese evenly over the top. Return to oven and bake for another 25 to 30 minutes, until puffed and golden. Serve warm.

EGGPLANT MOUSSAKA



Eggplant Moussaka image

Provided by Pierre Franey

Categories     dinner, main course

Time 50m

Yield 6 servings

Number Of Ingredients 18

1 eggplant, about 1 1/2 pounds
1 tablespoon olive oil
1 cup finely chopped onions
2 teaspoons finely minced garlic
1 1/2 pounds lean ground meat, preferably lamb, although beef is acceptable
Salt to taste if desired
Freshly ground pepper to taste
1/4 teaspoon ground cinnamon
1/4 cup dry red wine
1/2 cup fresh or canned beef broth
2 tablespoons tomato paste
1 1/4 cups canned crushed tomatoes
1 tablespoon butter
2 tablespoons flour
1 cup milk
1 egg yolk
5 or more tablespoons corn, peanut or olive oil
1/2 pound feta cheese, crumbled, about 1 1/2 cups

Steps:

  • Preheat the oven to 500 degrees.
  • Trim off the ends of the eggplant. Cut the eggplant into 12 slices of equal width. Set aside.
  • Heat the 1 tablespoon olive oil in a skillet, and add the onions and garlic. Cook, stirring, until onions are wilted. Add the meat and cook, chopping down with the edge of a heavy metal kitchen spoon to break up any lumps. Add salt, pepper and cinnamon. Cook, stirring, until the meat loses its raw look.
  • Add the wine, broth and 1 cup of the crushed tomatoes and stir. Bring to a boil and cover. Simmer for 10 minutes.
  • Meanwhile, melt the butter in a saucepan, and add the flour, stirring with a wire whisk. Add the milk while stirring rapidly with the whisk. Season with salt and pepper. Stir in the remaining 1/4 cup crushed tomatoes.
  • Bring to a simmer, and cook for 5 minutes. Stir in the egg yolk, and remove from the heat.
  • Sprinkle the eggplant slices with salt and pepper. Heat 1 tablespoon of the corn oil in a large nonstick skillet, and add enough eggplant slices to cover the bottom. Cook about 45 seconds on one side; turn the slices and continue cooking for about 45 seconds. Remove the slices and drain.
  • Continue cooking the remaining eggplant in the same manner, adding a little more oil as necessary for each batch.
  • Arrange about a third of the eggplant slices in one layer on the bottom of a 2 1/2-quart baking dish. Spoon a third of the meat sauce over the eggplant slices. Continue making the layers in the same manner, ending with a layer of meat sauce. Spoon the white sauce over all.
  • Sprinkle the cheese over all, and place the dish in the oven. Bake 15 minutes. If desired, run the dish briefly under the broiler until the cheese is lightly browned.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 31 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 12 grams, Sodium 1024 milligrams, Sugar 11 grams, TransFat 0 grams

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