Deconstructed Moussaka Recipes

DECONSTRUCTED MOUSSAKA

Steps:

• Heat oven to 425F / 218C.
• 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.)
• Once vegetables are in the oven, make bechamel sauce.
• Heat milk in the microwave just until warm to the touch (be careful not to overheat it).
• Melt butter in an oven-safe skillet over medium heat. Add flour and cook, whisking constantly, until smooth and creamy, ~2 minutes.
• While still whisking, slowly pour milk over butter / flour mixture. Keep whisking until everything is evenly combined. Add bay leaf and nutmeg and simmer bechamel until thick and creamy, 2 to 4 minutes.
• Transfer bechamel to a small bowl and wipe out skillet (you'll use it for cooking the meat).
• Remove roasting vegetables from the oven.
• Reduce oven to 400F / 204C.
• Remove foil from vegetables and toss vegetables with first portion of oil. Season with some salt and pepper. Return to oven and continue roasting, stirring halfway through cooking, until golden brown and tender, 20 to 30 minutes.
• Return to skillet. Heat skillet with second part of cooking oil over medium-high heat. Add onions and saute until soft, 2 to 3 minutes.
• Add lamb and saute, breaking it apart, until cooked through, 5 to 6 minutes. Drain off as much excess liquid / grease as possible.
• Add garlic to lamb. Saute for 2 minutes more.
• Stir in wine and tomato paste. Bring to a simmer. Simmer for 2 minutes.
• Whisk egg yolks into bechamel sauce. Discard bay leaves. Pour sauce over lamb. Sprinkle cheese on top. Transfer skillet to oven and bake until golden brown and bubbly, 20 to 25 minutes.
• Serve lamb over roasted vegetables. If you still have green onions from earlier in the week, you can chop some and put them on top for a pop of color. Enjoy!

DECONSTRUCTED EGGPLANT MOUSSAKA

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.