Pylos Moussaka Recipes

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EASY MOUSSAKA



Easy Moussaka image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

1 medium eggplant, peeled and sliced into 1/2" rounds
3/4 cup crushed tomatoes
1 pound potatoes, thinly sliced
Olive oil
1 cup Parmesan, grated
1 large onion, minced
2 cups plain whole yogurt
2 cloves garlic, minced
3 eggs, lightly beaten
1 pound ground beef
3/4 cup light cream
1/2 teaspoon nutmeg
Butter
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.

MOUSSAKA



Moussaka image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 24

3 cups vegetable oil
3 to 4 large potatoes, peeled and sliced
2 to 3 eggplants, sliced
1/2 cup extra-virgin olive oil
1 large white onion, chopped
1 teaspoon chopped garlic
2 pounds ground beef
1/2 cup red wine
1 cup tomato puree
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon sugar
6 whole cloves
2 bay leaves
1 cinnamon stick
1 1/2 quarts milk
14 tablespoons butter
14 tablespoons all-purpose flour
2 egg yolks
1/2 cup grated Parmesan
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • For the filling: Heat the vegetable oil in large frying pan. When oil is hot, add the potatoes and cook, turning them over halfway through cooking, until golden brown. Remove potatoes to a paper towel to soak up extra oil. Repeat with the eggplant slices.
  • Heat the olive oil in a large saute pan over medium heat, then add the onion and garlic and saute until soft and translucent. Add the ground beef, chopping and stirring with a large wooden spoon until browned. Add the red wine to the mixture and stir until the wine evaporates. Then add the tomato puree, tomato paste, salt, pepper, sugar, cloves, bay leaves and cinnamon stick. Mix well and let simmer for about 20 minutes. Remove from heat and remove bay leaves, cinnamon stick and cloves.
  • For the bechamel: Heat the milk in a pot. Heat the butter in another large pot until melted, then add the flour and cook, continuously whisking. Slowly add the heated milk, continuously whisking, and continue to cook, whisking, until the bechamel gets thick. Add the egg yolks, continuously whisking. Add the Parmesan, nutmeg, salt and pepper, whisking everything together. Remove from heat.
  • Preheat the oven to 325 degrees F. Assemble the moussaka: Place a layer of potatoes in a 12-by-15-inch baking pan, making sure to cover the bottom, leaving no open space. Repeat this step with the eggplant. Add a layer of the ground beef mixture. Finally, top with a layer of bechamel. Bake, uncovered, until golden brown, for 1 hour.

MOUSSAKA



Moussaka image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h35m

Yield about 6 to 8 main course servi

Number Of Ingredients 24

2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 pound ground beef
1/2 teaspoon dried oregano
1/8 teaspoon ground allspice
Pinch of ground cloves
1 cinnamon stick, broken in half
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 1/2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
1 bay leaf
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups whole milk, room temperature
1 1/2 teaspoons kosher salt
Pinch of ground nutmeg
1 large egg
2 large egg yolks
1/2 cup dried breadcrumbs
3 tablespoons Pecorino Romano

Steps:

  • Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
  • Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
  • Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
  • Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
  • Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.

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