Mini Moussaka Recipes

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MOUSSAKA



Moussaka image

Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. -Kim Powell, Knoxville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

3 medium potatoes, peeled and cut lengthwise into 1/4-inch slices
1 medium eggplant, cut lengthwise into 1/2-inch slices
1-1/2 pounds ground lamb or ground beef
1 small onion, chopped
2 garlic cloves, minced
2 plum tomatoes, chopped
1-1/4 cups hot water
1 can (6 ounces) tomato paste, divided
1-1/4 teaspoons salt, divided
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, divided
3 tablespoons butter
1/4 cup all-purpose flour
4 cups 2% milk
2 cups shredded mozzarella cheese

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.

Nutrition Facts : Calories 453 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 700mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.

MINI-MOUSSAKA



Mini-Moussaka image

Make and share this Mini-Moussaka recipe from Food.com.

Provided by tamibic

Categories     Lamb/Sheep

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

1 (1 lb) small eggplant
1/2 lb ground lamb
1/2 cup chopped onion
2 cloves minced garlic
1 (8 ounce) can chopped tomatoes
1 (2 ounce) can sliced mushrooms
1/4 cup catsup
1/4 teaspoon oregano
1/4 teaspoon cinnamon
1 cup shredded monterey jack cheese
4 tablespoons parmesan cheese

Steps:

  • Slice eggplant into 1/2" thick slices~ brush with olive oil, bake in 475 degree oven until browned on both sides (about 30 minutes) Meanwhile, cook the lamb and drain.
  • Add onion, garlic and cook until limp.
  • Add the tomatoes and remaining ingredients.
  • Cook uncovered, over medium heat until sauce is thick (10 minutes) Arrange 1/2 the eggplant in bottom of a shallow 1-quart baking dish, spoon over 1/2 the meat sauce and jack cheese.
  • Sprinkle Parmesan cheese evenly over the top.
  • Bake, uncovered at 375 degrees for 20 minutes.

Nutrition Facts : Calories 706, Fat 47.5, SaturatedFat 24.2, Cholesterol 141.9, Sodium 870.3, Carbohydrate 31.9, Fiber 10.2, Sugar 17.7, Protein 41.7

MOUSSAKA



Moussaka image

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

Provided by PEGGY AYSCUE

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 8

Number Of Ingredients 23

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
½ cup red wine
1 egg, beaten
4 cups milk
½ cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon ground nutmeg

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).

Nutrition Facts : Calories 567 calories, Carbohydrate 29.1 g, Cholesterol 123.1 mg, Fat 39.4 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 18.3 g, Sodium 1017.4 mg, Sugar 14.1 g

ZUCCHINI MOUSSAKA



Zucchini Moussaka image

I found this recipe in a cookbook I picked up at a thrift shop for ten cents. It's called "Food Writers Favorites-Quick & Easy Entrees." I made a few small changes and it came out great, plus it was a cinch to make. Next time I'll try it with ground turkey or chicken instead of the lamb, which was harder to find, more expensive, and definitely higher in fat.

Provided by windhorse23

Categories     Lamb/Sheep

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 small zucchini, unpeeled, sliced 1/4 inch thick (or substitute eggplant, also unpeeled)
1 large onion, cut in half and sliced
1 1/4 lbs ground lamb
1 (8 ounce) can tomato sauce
1 garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup feta cheese, broken up with fork
1/2 cup parmesan cheese, grated (or 1/2 cup romano cheese)

Steps:

  • Heat oil in large skillet. Add zucchini and onion. Sauté about 3-5 minutes, until the onion is softening. Remove from pan and put in 2 1/2 quart baking dish. Set aside.
  • In the same skillet brown the lamb, breaking up large chunks. Drain off grease.
  • In small bowl combine tomato sauce, garlic, salt and cinnamon. Add to skillet, Mix well and simmer the mixture a few minutes (about 5.).
  • Spread meat mixture over the zucchini. Sprinkle feta cheese and Parmesan evenly over top, covering meat completely. Bake at 350 degrees for 30 minutes.

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