Veal And Eggplant Moussaka Recipes

Steps:

• Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
• In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
• To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
• Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
• Bake for 1 hour at 350 degrees F (175 degrees C).

Steps:

• Cut the eggplant into 1" pieces, sprinkle with salt, and let stand for 30 minutes.
• Rinse the eggplant under cold water, drain, and pat dry with a paper towel.
• Heat the oil in a large pan and add the eggplant.
• Cook until lightly browned, then remove the eggplant from the pan.
• Heat the extra oil in the same pan.
• Add the veal, onions and garlic and cook until browned all over. You may have to do this in two batches, depending on the size of your pan.
• Add the spices, garlic and bay leaves and cook, stirring, for 1 minute.
• Add the undrained diced tomatoes, tomato paste, water and wine.
• Stir until combined and simmer, covered, over low heat for 1 hour, stirring occasionally.
• Add the eggplant and simmer, covered, 20 minutes or until the eggplant and veal are tender.
• Add the lemon juice, olives, parsley and sugar with the salt and pepper to taste.
• Simmer until heated through.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill vegetables until just tender and golden brown. Layer potatoes into the bottom of a 9x13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside.
• Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
• To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce overtop, and smooth with a spatula.
• Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.