Mums Moussaka Recipes

MOM'S MOUSSAKA

Steps:

• Spray a cookie sheet with cooking spray and add your eggplant slices in one layer, not touching each other. Sprinkle a bit of salt over slices and the spray with more cooking oil. You can also use olive oil to grease your cookie sheet and brush lightly on eggplant slices.
• Set under the broiler for 3-5 minutes until browned. Turn over and do the other side.
• When finished take them out and let cool.
• Preheat oven to 350 degrees.
• To make the meat sauce, add your butter, onions, ground beef and garlic until meat is browned.
• Drain off excess grease if there is too much.
• Add your tomato sauce and spices. Mix well.
• Reduce heat and let it simmer for 15 minutes and then set aside.
• To make the cream sauces, melt the butter then add your flour, salt and pepper.
• Slowly add your milk. Mix well.
• Continue mixing and let boil until it thickens. Take off heat.
• In a bowl, whisk your eggs.
• Add a bit of the hot cream sauce to the eggs and whisk well. Then add this mixture back to the pan and mix well. Set aside.
• In a large casserole dish layer your slices of eggplant (there will be two layers so divide the cooked eggplant in half and use for each layer.)
• Sprinkle 2 Tablespoons of Parmesan and cheddar cheese over the eggplant.
• Mix in the 2 Tablespoons of bread crumbs into the meat sauce and mix well.
• Spoon a layer of the meat sauce over the eggplant.
• Sprinkle 2 more Tablespoons of Parmesan and cheddar cheese over the meat sauce.
• Add the rest of the eggplant slices.
• Pour the cream sauce over the whole thing and then sprinkle the rest of the cheeses.
• Bake for 35-40 minutes or the top is browned. You can also set it under the broiler for a minutes at the end if you wish.
• Let set for 5-10 minutes and then serve.
• We like to eat it over rice.

MOUSSAKA

Steps:

• Preheat oven to 450°. Arrange potato and eggplant slices in 2 greased 15x10x1-in. baking pans, overlapping as needed. Bake until cooked through, 20 minutes. Set aside; reduce oven setting to 400°., In a large skillet, cook lamb, onion and garlic over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles; drain. Stir in tomatoes, water, tomato paste, 1/4 teaspoon salt, oregano, paprika, cinnamon, and 1/4 teaspoon nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1 teaspoon salt and 1/4 teaspoon nutmeg., Arrange par-cooked potatoes in a greased 13x9-in. baking dish, overlapping as needed. Top with lamb mixture. Arrange eggplant over top, overlapping as needed. , Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand 20 minutes before serving.

MOUSSAKA

Steps:

• Fry the onions in the oil in a large skillet or saucepan until golden. Add the ground meat and stir, crushing it with a fork and turning it over, until it changes color. Add salt, pepper, cinnamon if using, tomatoes, sugar, and chili flakes if you like. Stir well, and cook until the liquid has almost disappeared, then mix in the parsley.
• Prepare a white sauce: Melt the butter in a pan. Add the flour and stir over low heat for a few minutes, until well blended. Add the hot milk a little at a time, stirring vigorously each time, until it boils, taking care not to allow lumps to form. Simmer over low heat, stirring occasionally, until the sauce thickens. Add salt and pepper and a pinch of nutmeg. Beat the eggs lightly, beat in a little of the white sauce, then pour back into the pan, beating vigorously. Do not allow the sauce to boil again. Add the cheese and mix well until melted.
• Brush the eggplant slices generously with oil and broil or grill them, turning them over once, until lightly browned. Line the bottom of a large baking dish (about 14 1/2 by 10 1/2 inches) with half the slices. Spread the meat on top, and cover with the remaining eggplant slices. Pour the white sauce all over.
• Bake, uncovered, in a preheated 400°F oven for about 45 minutes, until golden.
• Serve hot, straight from the dish. It can also be cooked in small individual clay bowls, the layers repeated in the same way.