Deconstructed Eggplant Moussaka Food

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.

MOUSSAKA: EGGPLANT CASSEROLE

Steps:

• Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
• Turn the broiler of your oven on.
• Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
• Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
• Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
• Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
• Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
• Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
• Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
• Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!

VEGETARIAN MOUSSAKA

Steps:

• Preheat the oven to 400˚ F. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. Let cool, then slice 1/2 inch thick.
• Arrange the eggplant slices on two baking sheets. Brush with olive oil on both sides and season with salt. Roast until golden and cooked through, 20 to 22 minutes. Set aside.
• Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Drain and let cool.
• Fill a large wide pot with 1 inch of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F or a piece of bread dropped in turns golden quickly. Working in batches, fry the potato slices a few at a time until golden but not too brown, 5 to 6 minutes. Remove the potatoes to a rack to drain and season with salt.
• Make the lentil-tomato sauce: Melt 4 tablespoons butter in a large wide pot over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 6 minutes. Add the garlic and cook 1 more minute. Add the cooled lentils and cook for 3 to 4 minutes. Stir in the tomato puree, tomato paste, 1/2 cup water, the oregano, 2 teaspoons salt and 3 grinds of pepper and simmer for 20 minutes. Remove from the heat and set aside.
• Make the béchamel: Combine the cinnamon stick, milk and heavy cream in a medium saucepan and bring to a simmer over medium heat; cook 5 minutes. Remove from the heat, stir in the nutmeg and set aside.
• In another saucepan, melt the remaining 1 stick butter over medium heat. Whisk in the flour and cook, whisking, 3 to 5 minutes (do not let it brown). Slowly whisk in the heavy cream mixture, bring to a simmer and cook until thick and bubbling, 2 to 3 minutes; remove from the heat. Whisk the eggs in a large bowl, then temper them by whisking in 1 cup of the béchamel; whisk the tempered egg mixture into the remaining béchamel. Season with salt and pepper and add the feta.
• Preheat the oven to 350˚ F. Oil an extra-large baking dish or roasting pan. Layer half of the eggplant in the bottom of the pan, then pour half of the lentil-tomato sauce on top, spreading it in an even layer. Top with a layer of half of the potatoes and then spread with half of the béchamel. Repeat the layers (eggplant, lentil-tomato sauce, potatoes, béchamel).
• Bake until golden brown, about 30 minutes. (If the top browns too quickly, cover with foil during the last 15 minutes of baking.) Let cool, then cut into pieces.

DECONSTRUCTED EGGPLANT PARMESAN SANDWICH

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone liner and another baking sheet with a wire rack.
• For the eggplant: In a bowl, toss the tomatoes with the balsamic vinegar, olive oil, brown sugar and some salt. Evenly place the tomatoes on the lined baking sheet. Place in the oven and roast until slightly caramelized and dried out a bit, 20 to 30 minutes. Set aside.
• Set the eggplant slices on the wire rack (if you don't have a rack you can use a colander set in the sink). Sprinkle salt on each side of the eggplant and let the salt do the work for 15 to 30 minutes.
• Once the salt has released moisture from the eggplant, pat the slices dry with paper towels. Then sprinkle each side of the eggplant with pepper.
• Set up a standard breading station with the flour in one shallow dish, the eggs in another and the panko mixed with the Parmesan in a third dish. Dredge each eggplant slice in the flour, shake off any excess, dip in the egg, let any excess drip off and then coat in the panko. Set aside on the wire rack and repeat.
• In a large cast-iron skillet, heat 1-inch vegetable oil to 350 degrees F.
• Working in small batches, fry the eggplant slices, turning once, until golden brown, 3 to 5 minutes a side. Using a pair of tongs, transfer back to the wire rack. Repeat with the remaining eggplant. Make sure to season the eggplant as it comes out of the oil.
• For the sandwich build: Butter and griddle both sides of the buns until golden and crispy (you can toast the buns as well). Tear the burrata over the bottom buns, then add 2 hot eggplant slices, some roasted tomatoes, a few pickled cherry peppers and some fresh basil leaves on each bun. Serve to applause.

DECONSTRUCTED EGGPLANT PARMESAN

Steps:

• To prepare the eggplant, sprinkle with about 1/2 teaspoon salt and let stand, in a colander, about 20 minutes; drain, pat dry, and season with salt and pepper.
• Heat some of the oil in a large skillet, over medium high heat, and cook eggplant, undisturbed, until golden, about 4 minutes; flip and cook an additional 3 to 4 minutes (you'll need to do this in a single layer and in batches).
• Drain eggplant on paper toweling; repeat until all the eggplant is cooked.
• Turn heat down to medium, add 3 tablespoons of oil and add 4 garlic cloves; cook until golden, about 2 minutes.
• Add tomatoes and oregano; cook, breaking up the tomatoes, until they start form a sauce, about 15 minutes.
• Add basil and 4 tablespoons Parmesan; simmer 5 minutes more.
• Meanwhile, heat a small skillet, over medium heat, add 1 tablespoon oil, mince the remaining garlic and add to the skillet, along with the bread crumbs; toast, stirring, until bread crumbs just start to brown, about 2 minutes.
• Remove from heat and stir in 1 tablespoon Parmesan; season with a pinch of salt.
• To serve, arrange eggplant on a large platter and spoon dollops of ricotta over, then top with sauce; scatter bread crumb mixture over sauce, top with mozzarella and garnish with basil leaves, then drizzle with oil.

EGGPLANT PARMESAN DECONSTRUCTED

Steps:

• Place the eggplant slices in a colander over a bowl. Season with 1/2 teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
• Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about 1/2 cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
• Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
• While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
• Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.

NO EGGPLANT MOUSSAKA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
• Heat 2 tablespoons butter in a large heavy skillet over medium heat. Saute onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain excess fat, and set aside.
• In a large bowl, combine tomatoes, Italian seasoning, salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
• In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly until thick and smooth. Remove from heat, and stir in grated cheese.
• In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top.
• Cover, and bake in preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes, or until lightly browned.

EGGPLANT MOUSSAKA

Steps:

• Preheat the oven to 500 degrees.
• Trim off the ends of the eggplant. Cut the eggplant into 12 slices of equal width. Set aside.
• Heat the 1 tablespoon olive oil in a skillet, and add the onions and garlic. Cook, stirring, until onions are wilted. Add the meat and cook, chopping down with the edge of a heavy metal kitchen spoon to break up any lumps. Add salt, pepper and cinnamon. Cook, stirring, until the meat loses its raw look.
• Add the wine, broth and 1 cup of the crushed tomatoes and stir. Bring to a boil and cover. Simmer for 10 minutes.
• Meanwhile, melt the butter in a saucepan, and add the flour, stirring with a wire whisk. Add the milk while stirring rapidly with the whisk. Season with salt and pepper. Stir in the remaining 1/4 cup crushed tomatoes.
• Bring to a simmer, and cook for 5 minutes. Stir in the egg yolk, and remove from the heat.
• Sprinkle the eggplant slices with salt and pepper. Heat 1 tablespoon of the corn oil in a large nonstick skillet, and add enough eggplant slices to cover the bottom. Cook about 45 seconds on one side; turn the slices and continue cooking for about 45 seconds. Remove the slices and drain.
• Continue cooking the remaining eggplant in the same manner, adding a little more oil as necessary for each batch.
• Arrange about a third of the eggplant slices in one layer on the bottom of a 2 1/2-quart baking dish. Spoon a third of the meat sauce over the eggplant slices. Continue making the layers in the same manner, ending with a layer of meat sauce. Spoon the white sauce over all.
• Sprinkle the cheese over all, and place the dish in the oven. Bake 15 minutes. If desired, run the dish briefly under the broiler until the cheese is lightly browned.

EGGPLANT MOUSSAKA

Steps:

• Cut eggplant to 1/4 inch thickness, brush both sides with olive oil, and bake on a sheet pan at 400 degrees, about seven minutes on each side. Eggplant should be sealed and partially cooked. Set aside.
• For sauce, combine chopped tomatoes, tomato sauce (I usually use two jars of canned tomatoes, drained & pureed, instead of the fresh & sauce, but use what you have!), pepper, rosemary, mace, basil, parsley, and brown sugar. Cook till thickened, about a half hour.
• Mix the filling--cottage cheese, egg, parmesan, and rosemary.
• Layer the ingredients in a loaf pan--half the sauce, half the eggplant, filling, remaining eggplant & remaining sauce.
• Bake at 350°F for a half hour or so until the filling is set.

MOUSSAKA

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).