Best Shortcut Moussaka Recipes

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SHORTCUT MOUSSAKA



Shortcut Moussaka image

Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of a fussy béchamel, it is made with a creamy layer of mashed potatoes laced with kefalotiri or Parmesan cheese, and instead of frying the eggplant, it is cut into cubes and roasted. It isn't exactly a quick recipe, but it's far easier than the classic dish and equally satisfying.

Provided by Melissa Clark

Categories     dinner, main course

Time 2h

Yield 6 servings

Number Of Ingredients 17

2 medium eggplant about 2 pounds, cut into 3/4-inch cubes
1 tablespoon plus 2 teaspoons kosher salt
1/4 cup extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/3 cup whole milk
1 large egg yolk
3/4 cup grated kefalotiri or Parmesan cheese
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon grated nutmeg
1 pound ground lamb (or beef)
1 very large onion, finely chopped
2 cinnamon sticks
2 garlic cloves, finely chopped
1/4 teaspoon ground clove
2 medium tomatoes, cored and chopped
1/2 teaspoon pepper
3 tablespoons bread crumbs

Steps:

  • In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
  • Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.
  • Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed.
  • In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.
  • Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 21 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 17 grams, Sodium 1145 milligrams, Sugar 11 grams, TransFat 0 grams

SHORTCUT MOUSSAKA



Shortcut Moussaka image

Provided by Donna Smith

Categories     Bake     Eggplant     Bon Appétit     Michigan

Yield Serves 12

Number Of Ingredients 14

1/4 cup olive oil
2 pounds ground beef
1 small onion, chopped
1 15-ounce can tomato sauce
3/4 cup dry red wine
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano, crumbled
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 cups milk
3 eggs
1 cup grated Parmesan cheese
1 large eggplant (about 1 1/2 pounds), peeled, sliced into thin rounds

Steps:

  • Heat olive oil in heavy large saucepan over medium-high heat. Add ground beef and chopped onion and cook until beef is brown, breaking up beef with fork, about 15 minutes. Mix in tomato sauce, red wine, parsley, crumbled oregano and ground cinnamon. Simmer until mixture thickens and is almost dry, stirring occasionally, about 20 minutes. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
  • Preheat oven to 350°F. Melt butter in heavy medium saucepan over medium-low heat. Add flour and stir 1 minute. Gradually add milk, whisking until smooth. Boil until thick, stirring constantly, about 2 minutes. Beat eggs in small bowl to blend. Whisk small amount of milk mixture into eggs. Return mixture to saucepan. Bring to boil, whisking constantly. Remove custard from heat. Stir in 1/2 cup grated Parmesan cheese. Season custard to taste with salt and pepper.
  • Butter 13 x 9 x 2-inch glass baking dish. Arrange half of eggplant in bottom of dish. Season with salt and pepper. Spread meat mixture over. Top with remaining eggplant. Pour hot custard cheese sauce over eggplant. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake 1 hour. Uncover and continue baking until golden and bubbling on edges, about 10 minutes longer. Cool 10 minutes.

SHORTCUT MOUSSAKA - NYTIMES



SHORTCUT MOUSSAKA - NYTIMES image

Number Of Ingredients 17

2 medium eggplant (about 2 pounds), cut into 3/4-inch cubes
1 tablespoon plus 2 teaspoons kosher salt
1/4 cup extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/3 cup whole milk
1 large egg yolk
3/4 cup grated kefalotiri or Parmesan cheese
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon grated nutmeg
1 pound ground lamb (or beef)
1 very large onion, finely chopped
2 cinnamon sticks
2 garlic cloves, finely chopped
1/4 teaspoon ground clove
2 medium tomatoes, cored and chopped
1/2 teaspoon pepper
3 tablespoons bread crumbs

Steps:

  • 1. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes. 2. Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees. 2. Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed. 3. In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant. 4. Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.

MR. FOOD SHORTCUT MOUSSAKA



Mr. Food Shortcut Moussaka image

This is a recipe that I have made for years and never divulged the source lol. I try to make this with well drained browned ground lamb, almost an impossibility to find where I lived in Florida. It works ok with ground turkey, too.

Provided by mandabears

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs ground beef
1 medium eggplant, peeled and diced, about 4 cups
3 garlic cloves, minced
1/8 teaspoon ground cinnamon
1 1/2 teaspoons salt, divided
1/4 teaspoon ground pepper
1 1/2 cups spaghetti sauce
1 cup milk
2 eggs

Steps:

  • Preheat oven to 350 degrees.
  • In a large skillet, sauté ground beef over medium high heat for 7-8 minutes or until crumbly and only slightly pink.
  • Drain off any excess liquid.
  • Add eggplant to same skillet and sauté for 5-6 minutes or until eggplant starts to soften.
  • Add garlic, cinnamon, 1 teaspoon of salt, and pepper.
  • Mix well.
  • Add spaghetti sauce and cook for 4-5 minutes or until hot.
  • Grease a 7 x 11 inch glass baking dish with cooking spray.
  • Place meat/eggplant mixture into baking dish, smooth the top.
  • In a small bowl combine the eggs, milk, salt and mix until smooth.
  • Pour over the meat mixture.
  • Bake for 40-45 minutes or until custard is set.

Nutrition Facts : Calories 427.3, Fat 26.8, SaturatedFat 10.6, Cholesterol 171.2, Sodium 858.1, Carbohydrate 12.2, Fiber 4, Sugar 5, Protein 33.1

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