Mock Moussaka Recipes

MOCK MOUSSAKA

Steps:

• Preheat oven to 325°F.
• Brown ground beef and onion together.
• Stir in tomato sauce, salt, oregano, cinnamon, pepper and garlic powder.
• In saucepan, combine seasoned sauce mix from scalloped potatoes, milk, water and butter.
• Heat to boiling, stirring constantly.
• Remove from heat and cool 2-3 minutes.
• Gradually stir sauce into eggs.
• Spread half of the potato slices in greased 9x13 pan.
• Spread with half of the beef mixture and sprinkle with 1/2 cup of the cheese.
• Pour sauce over top and sprinkle with paprika.
• Bake uncovered 1 hour.
• Let stand 10 minutes before serving.

SHORTCUT MOUSSAKA

Steps:

• In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
• Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.
• Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed.
• In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.
• Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.