Lentil And Eggplant Moussaka Food
EASY EGGPLANT MOUSSAKA
This recipe comes from Cuisine at Home. My family loves moussaka; however, it is so time consuming. This recipe cuts the time down to 1 1/2 hours so we can have it more often.
Provided by PaulaG
Categories Potato
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- In a large pan, cook the meat over medium-high heat until brown, breaking it up with a potato masher as it cooks. If using ground sirloin you might need to add a touch of oil.
- Drain the meat if desired and return to pan. Add in the eggplant, potatoes, onion, garlic, oregano, cinnamon and basil. Simmer covered about 15 minutes. Remove lid, turn heat to medium-high and add in wine. Cook for 1 to 2 minutes or until it evaporates. Stir in tomatoes, olives and simmer to reduce juices, season with salt and pepper to taste.
- Preheat oven to 350 degrees. Spray a 2 quart casserole with nonstick cooking spray and set aside.
- For the Bechamel sauce, place the melted butter in a medium size saucepan. Whisk in flour and cook for a minute. Add milk, bring to a boil and continue to wisk until thickened. Remove from heat.
- Break eggs into a small dish, whisking until combined. Stir in a small amount of white sauce and whisk to combine. Whisk egg mixture into white sauce. Stir in Parmesan cheese and nutmeg.
- Pour the meat and vegetable mixture into prepared casserole and pour the sauce over all. Smooth evenly with a spatula, sprinkle with additional cheese. Place in oven and bake for 45 to 55 minutes. Remove from oven and allow to cool on a wire rack for 20 minutes before serving.
Nutrition Facts : Calories 689.5, Fat 47.6, SaturatedFat 23.2, Cholesterol 212.8, Sodium 379.7, Carbohydrate 24.1, Fiber 5.4, Sugar 4.8, Protein 41.2
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- Line a plate with paper towels. In a skillet, heat 1 tablespoon of the oil and pan-fry the eggplant slices in batches, on both sides, until browned and beginning to soften. Transfer to the plate while you cook the rest. (Add a little more oil if necessary to prevent sticking, but wait until it is very hot before adding the eggplant slices or they will be soggy and oily.) Set aside.
- Meanwhile, make the vegetable sauce. In a clean pan, heat 1 tablespoon of the oil and sauté the onion for 2 minutes. Add the chopped zucchini and bell pepper and gently sauté for about 5 minutes, then add the garlic and cook until the vegetables begin to soften, about 2 more minutes.
- Stir in the cinnamon and tomato paste and cook for about 1 minute before adding the red wine, if using, and after 1 more minute the strained tomatoes. Simmer for 10 minutes, then stir in the lentils and sugar and season with salt and pepper, to taste.
- Meanwhile, in a saucepan, bring salted water to a boil over high heat. Boil the potato slices until half cooked, about 3 minutes. Drain and let cool slightly while you make the ricotta sauce.
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