Crock Pot Moussaka Recipes

POTATO MOUSSAKA

Steps:

• 1. In a fry pan add the onions and garlic in olive oil and cook till the onions are limp. Add the ground beef, salt and pepper. Continue to cook through until meat is browned. Remove from stove and set aside.
• 2. Preheat oven to 400 degrees. Coat the bottom of a 13X9 casserole dish with olive oil. Cover the bottom with two layers of the sliced potatoes. Sprinkle with salt and pepper. (This does need alot of salt and pepper)
• 3. Spoon on the meat mixture over the potatoes. Add another double layer of the potatoe slices. (do not use more than 4 pds of potatoes total)
• 4. Sauce: Mix together the eggs, sourcream, milk, salt and pepper. Pour the sauce over the top of the casserole, stopping just before it covers the top layer, you want the top to brown nicely. Bake 1 hour or until potatoes are tender. Let cool down a few minutes and then serve. *** I served this with a corn casserole and a green salad and bread.

MOUSSAKA FOR THE CROCK POT

Steps:

• Place peeled and sliced eggplant on the bottom of the crock pot.
• Brown the ground meat in a large skillet until there is no pink remaining.
• Add the remaining ingredients- except the feta cheese- to the skillet and combine thoroughly, mixing the tomato paste completely.
• Add meat mixture to the crock pot on top of the eggplant.
• Cook on low for 6-8 hours.
• Sprinkle some of the feta cheese on each serving.

CROCK POT MOUSSAKA

Steps:

• 1. Slice eggplants and zucchini about 1 inch thick. Salt lightly and place in strainer with heavy pot on top of them to press out liquid. At least 15 minutes though closer to an hour is better.
• 2. Brown the ground meat. After browned add chopped onions, minced garlic, chopped parsley, oregano and a pinch of salt and pepper until onions are transparent. Add crushed tomatoes and paste with a pinch of sugar. Let simmer until liquid is absorbed or dissipated.
• 3. In another pot, boil peeled potatoes until just done.... not too soft they fall apart. Once cooled, slice into 1 inch slices.
• 4. Bechmel Sauce Heat with medium low temp, the butter with the flour and make a golden roux (a paste that is cooked until golden) about 7 minutes. In a separate pan, heat milk til scalding (not boiling, just before so) Add milk a cup at a time to flour mixture and stir til smooth, continue. Continue to stir and bring to a soft boil. It may take a few moments, stir until sauce is smooth and glossy. (not grainy from the flour)Add salt, nutmeg and cinnamon and mix. Take off heat and put aside. (If too much is made, refrigerate the rest for other uses.)
• 5. The eggplant and zucchini slices can be prepared in a few different ways, one being a simple flour coating and frying them til tender, the other grilling with olive oil, or finally using breadcrumbs and egg white wash and backing until tender.
• 6. Rub the Crock Pot with a light coat of olive oil. Assembly will be, the bottom layer the meat tomato mixture and then about a quarter of the Parmesan cheese. Add slice potatoes on top and more Parmesan. Next a layer of zucchini and finally of the eggplant slices. Top with the rest of the Parmesan cheese.
• 7. Cover with Bechmel sauce, pouring into all the "cracks" and gaps. Cook on high for about an hour and a half. The top will not be browned as if made in the oven, but will have dried out enough to be spongy. This same recipe can be doubled and made in a pan and put in the oven, baked until top is golden. This messes up a lot of pans, but oh so worth it!

MOUSSAKA - EGGPLANT WITH GROUND BEEF (OR LAMB) AND CHEESE

Steps:

• Gather the ingredients.
• Slice eggplants into 1/2-inch slices.
• In a large kettle, boil eggplant slices 5 to 10 minutes, until tender.
• Drain in a colander or on paper towels.
• Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices.
• Place a heavy casserole or bowl on top of the eggplant, pressing down to squeeze out excess water.
• Preheat oven to 400 F. Arrange half of the drained eggplant slices in a 13 x 9 x 2-inch baking dish.
• In a large skillet, brown ground beef ; drain off excess fat.
• Add drained tomatoes, breaking up with a spoon.
• Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally.
• Spread the meat sauce mixture over the eggplant.
• Top meat mixture with remaining eggplant slices.
• In a medium saucepan, melt butter.
• Stir in flour; cook, stirring, for about 1 minute. Remove from heat.
• Gradually stir in milk; return to heat and cook until thickened, stirring constantly.
• Add shredded cheese and continue stirring until cheese is melted and sauce is smooth.
• Add a small portion of the mixture to the slightly beaten eggs, beating quickly, then return egg mixture to sauce in the saucepan, whisking as you pour.
• Spoon the cheese sauce over the eggplant casserole.
• Bake in preheated oven for 30 minutes, or until topping is set. Let stand 5 minutes before serving.