DECONSTRUCTED EGGPLANT MOUSSAKA
Construct a delicious Deconstructed Eggplant Moussaka for dinnertime tonight! Sprinkle your baked eggplant moussaka with parsley for a perfect finish.
Provided by My Food and Family
Categories Sauces & Condiments
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Cut eggplant lengthwise in half. Scoop out eggplant flesh, leaving 1/2-inch-thick shells; coarsely chop flesh.
- Cook chopped eggplant and onions in nonstick skillet on medium-high heat 5 min., stirring frequently. Add meat; cook until evenly browned, stirring occasionally. Stir in tomato and basil sauce; bring to boil, stirring frequently. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally. Stir in cinnamon and 3 Tbsp. parsley.
- Place eggplant shells, cut sides up, on rimmed baking sheet; fill with meat mixture. Top with Alfredo sauce and cheese.
- Bake 30 to 35 min. or until eggplant mixture is heated through and cheese is lightly browned. Sprinkle with remaining parsley.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 15 g
QUICK MOUSSAKA
Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer.
- In a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.
- Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.
VEGETARIAN MOUSSAKA
I had never really cooked hotdish, but my restaurant entered this moussaka in a local hotdish festival, so I think it qualifies! It's based on a Turkish version of the dish, with French lentils in place of ground meat.
Provided by Food Network
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400˚ F. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. Let cool, then slice 1/2 inch thick.
- Arrange the eggplant slices on two baking sheets. Brush with olive oil on both sides and season with salt. Roast until golden and cooked through, 20 to 22 minutes. Set aside.
- Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Drain and let cool.
- Fill a large wide pot with 1 inch of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F or a piece of bread dropped in turns golden quickly. Working in batches, fry the potato slices a few at a time until golden but not too brown, 5 to 6 minutes. Remove the potatoes to a rack to drain and season with salt.
- Make the lentil-tomato sauce: Melt 4 tablespoons butter in a large wide pot over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 6 minutes. Add the garlic and cook 1 more minute. Add the cooled lentils and cook for 3 to 4 minutes. Stir in the tomato puree, tomato paste, 1/2 cup water, the oregano, 2 teaspoons salt and 3 grinds of pepper and simmer for 20 minutes. Remove from the heat and set aside.
- Make the béchamel: Combine the cinnamon stick, milk and heavy cream in a medium saucepan and bring to a simmer over medium heat; cook 5 minutes. Remove from the heat, stir in the nutmeg and set aside.
- In another saucepan, melt the remaining 1 stick butter over medium heat. Whisk in the flour and cook, whisking, 3 to 5 minutes (do not let it brown). Slowly whisk in the heavy cream mixture, bring to a simmer and cook until thick and bubbling, 2 to 3 minutes; remove from the heat. Whisk the eggs in a large bowl, then temper them by whisking in 1 cup of the béchamel; whisk the tempered egg mixture into the remaining béchamel. Season with salt and pepper and add the feta.
- Preheat the oven to 350˚ F. Oil an extra-large baking dish or roasting pan. Layer half of the eggplant in the bottom of the pan, then pour half of the lentil-tomato sauce on top, spreading it in an even layer. Top with a layer of half of the potatoes and then spread with half of the béchamel. Repeat the layers (eggplant, lentil-tomato sauce, potatoes, béchamel).
- Bake until golden brown, about 30 minutes. (If the top browns too quickly, cover with foil during the last 15 minutes of baking.) Let cool, then cut into pieces.
EGGPLANT MOUSSAKA
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 6 servings
Number Of Ingredients 18
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
EGGPLANT PARMESAN DECONSTRUCTED
Provided by Melissa Clark
Categories weekday, side dish
Time 1h15m
Yield 6 to 8 side dish servings
Number Of Ingredients 12
Steps:
- Place the eggplant slices in a colander over a bowl. Season with 1/2 teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
- Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about 1/2 cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
- Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
- While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
- Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 6 grams
LENTIL AND EGGPLANT MOUSSAKA
Enjoy a Mediterranean-inspired dish from my book The Lenten Cookbook (Sophia Institute Press 2021), co-authored by Scott Hahn.
Provided by chefdavidgeisser
Categories Eggplant Recipes
Time 1h50m
Yield 4
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
- Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
- Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
- Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
- Bake in the center of the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 49.1 g, Cholesterol 225.1 mg, Fat 25.5 g, Fiber 18.8 g, Protein 26.7 g, SaturatedFat 10.1 g, Sodium 636.5 mg, Sugar 18.9 g
More about "deconstructed eggplant moussaka recipes"
DECONSTRUCTED MOUSSAKA | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 50 minsCalories 743 per serving
- Brush a sheet pan with some cooking oil. Spread eggplant and potatoes out in a single layer. Cover pan tightly with foil.
- Roast in the oven for 10 minutes to get the vegetables started cooking. (Watch this video for tips on roasting at high heat.)
GREEK MOUSSAKA (EGGPLANT CASSEROLE) | THE …
From themediterraneandish.com
4.8/5 (90)Calories 310 per servingCategory Entree
- Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
- Pat the eggplant slices dry and assemble in one layer on a lightly oiled baking sheet. Drizzle generously with olive oil. Place the baking sheet on the top oven rack and broil briefly, turning over so that both sides of the eggplant 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.
- Heat 2 tbsp 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 back to the skillet. Now add the dried oregano, ground 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 on medium-low heat for 30 minutes.
RUSTIC EGGPLANT MOUSSAKA | FEASTING AT HOME
From feastingathome.com
5/5 (80)Calories 564 per servingCategory Main
- Pre-heat oven to 400 F. Cut eggplant into ⅓- ¼ inch thick disks (no thinner), sprinkle with a little kosher salt and let sit in a colander or bowl for 20-60 minutes. Eggplant will start to release liquid (making it less bitter)
- Place on a greased sheet pan and roast in a 400 F oven until golden, about 20-30 minutes. Alternatively, you can grill the eggplant on each side ( getting nice deep grill marks) then wrapping it in foil after for 10-15 minutes, so it steams and cooks through.
- In a large pan, saute diced onion in oil on med-high heat for 3-4 minutes, add garlic, turn heat down to med-low and saute for 8-10 minutes until onions are tender. Add the ground lamb ( or beef or vegetarian meat), turn heat up to medium and brown, stirring often, about 15 minutes. Drain fat if any. Add the rest of the ingredients -diced tomatoes, tomato paste, white wine, fresh chopped parsley, sugar, cinnamon, kosher salt and pepper. Stir and cover and let simmer on med-low heat for 20 minutes.
EASY EGGPLANT MOUSSAKA - FEELGOODFOODIE
From feelgoodfoodie.net
CLASSIC GREEK EGGPLANT MOUSSAKA RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST VEGETARIAN MOUSSAKA RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
GREEK EGGPLANT MOUSSAKA RECIPE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
ALL THE REASONS TO MOUSSAKA : SBS FOOD
From sbs.com.au
DECONSTRUCTED EGGPLANT MOUSSAKA RECIPE LIST - SALEWHALE.CA
From salewhale.ca
GLUTEN FREE MOUSSAKA: A HEARTY GREEK EGGPLANT LASAGNA
From kibitzspot.com
THE BEST VEGAN MOUSSAKA - MINIMALIST BAKER RECIPES
From minimalistbaker.com
DECONSTRUCTED MOUSSAKA RECIPE | GREEK RECIPES | SBS FOOD
From sbs.com.au
DECONSTRUCTED MOUSSAKA RECIPE (LOW-CARB, LOW-CALORIE)
From metflexlife.com
MOUSSAKA (GREEK EGGPLANT CASSEROLE) | SAVEUR
From saveur.com
VEGETARIAN MOUSSAKA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
You'll also love