MOUSSAKA: EGGPLANT CASSEROLE
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
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
OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE
How do you make eggplant taste good? Follow this Southern Eggplant Casserole Recipe. Adding cheese, cracker crumbs and butter to eggplant makes this Old Fashioned Eggplant Casserole the perfect side dish to any dinner.
Provided by Barbara
Categories Casserole Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
- Cook peeled, diced eggplant in boiling water until fork tender; drain well.
- In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
- Pour into prepared baking dish.
- Bake in preheated oven for 30 minutes or until golden brown.
EGGPLANT CASSEROLE
With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
ACADIA'S EGGPLANT CASSEROLE
Yet another recipe for eggplant! LOL! I have seven eggplants on my eggplant and about 6 purple flowers. How many different ways can you serve up eggplant? Eggplant ice cream anyone? LOL!
Provided by AcadiaTwo
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-Heat oven at 350 degrees F.
- Chop onion into 1/4" pieces.
- In skillet add 1 tablespoon of margarine.
- On medium-low heat saute onion until translucent (not brown).
- Stir frequently.
- Add bell pepper and eggplant pieces with onion.
- Sprinkle salt over mixture.
- Saute until tender.
- Spray PAM in 2-quart baking dish.
- Add eggplant, pepper and onion mixture into baking dish.
- Mix cheeses together.
- Sprinkle cheese mixture on top of eggplant mixture.
- Bake in oven for 15-minutes or until cheese has melted.
- Serve and enjoy.
ROSALYNN CARTER'S EGGPLANT CASSEROLE
Our former First Lady's recipe was posted in a magazine years ago and it has been a family favorite of ours too. Eggplant lends itself to casseroles as it becomes soft and take up flavors easily.
Provided by Bren in LR
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- As the eggplant slices (cut about 1 inch thick) change in circumference, trim so they are all approximately the same size. Place in oiled shallow Pyrex dish.
- Sprinkle with salt and pepper.
- Broil 5 minutes or longer to make fork-tender.
- Heat the oil and butter in a skillet; add onion and cook until yellow.
- Add garlic, tomatoes and trimmings of eggplant; cook until thick.
- Stir in seasonings, parsley and bread crumbs.
- Spread evenly on top of the broiled eggplant.
- Cover with grated cheese.
- Bake at 350 degrees until cheese is melted, about 15 minutes.
EGGPLANT PARMESAN CASSEROLE
I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
- Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
- Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
- Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
- Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
- Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 41.1 g, Cholesterol 20.1 mg, Fat 21.4 g, Fiber 11.6 g, Protein 12.7 g, SaturatedFat 6 g, Sodium 905.9 mg, Sugar 17.3 g
ACADIA'S EGGPLANT PARMESAN
I love eggplant and I decided to make a layered eggplant side dish without the breading that one typically sees with this type of presentation. I use a square baking dish for this treat.
Provided by AcadiaTwo
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Slice eggplant cross wise into desired thickness. (I cut it in 1/8 am inch slices / not critical).
- Place slices on paper towels and sprinkle with salt to help remove the extra moisture for about 15 minutes.
- Use more paper towels and press each slice to remove moisture.
- In a skillet, saute eggplant slices for 2-3 minutes on each side.
- Add a layer of sauteed eggplant slices to the baking dish, and
- place a dollop of marinara sauce over each slice.
- Then top each slice with a tablespoon worth of mozzarella.
- Repeat these steps until the whole eggplant is sauteed and layered in the dish.
- Sprinkle with Parmesan cheese and bake in a 350 degree F oven for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 206.7, Fat 13.8, SaturatedFat 7.9, Cholesterol 41.7, Sodium 461.1, Carbohydrate 11.1, Fiber 3.7, Sugar 6, Protein 10.3
BEST EVER EGGPLANT CASSEROLE
This Eggplant Casserole tastes more like a Thanksgiving sage stuffing and is the best I've ever had and very simple to make.
Provided by Hazelruthe
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak peeled & cubed eggplant in salt water overnight.
- Steam eggplant for 30 minutes.
- Soak bread crumbs in milk and mix with eggplant.
- Add eggs & seasonings.
- Mix well by hand.
- Put in a casserole dish and top with grated cheese.
- Bake at 350°F for 1 hour. Enjoy!
Nutrition Facts : Calories 869.6, Fat 36.9, SaturatedFat 19.6, Cholesterol 242.6, Sodium 3018.9, Carbohydrate 97.7, Fiber 13, Sugar 13.8, Protein 38
ACADIA'S BAKED EGGPLANT
Well the eggplants are coming in from the garden in a big way. The last time I looked there were 10 eggplant fruit on the plant plus another 10 purple flowers. I guess I'm going to be searching the eggplant section of Zaar for additional ideas. LOL!
Provided by AcadiaTwo
Categories Cheese
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Slice eggplant so you have round 1/4" slices.
- Place slices on a cooling rack and salt both sides.
- Let sit for 30 minutes.
- Preheat oven to 500 degrees F.
- Take each slice of eggplant and dab them with a paper towel to remove moisture.
- Spray cookie sheet with PAM and place eggplants on it.
- Bake each side of the eggplant slices for 5 minutes on each side.
- Remove from oven.
- Top each slice with spaghetti sauce.
- Then sprinkle each slice with mozzarella cheese.
- Bake for 10 minutes or until cheese melts.
- Enjoy.
Nutrition Facts : Calories 36.9, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.4, Sodium 476.6, Carbohydrate 7.3, Fiber 3.1, Sugar 3.7, Protein 1.1
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