I catered a Greek themed dinner last year and had to include Moussaka, a traditional Greek casserole, similar to lasagna. I did not want it to be the main entree, so I made it into an appetizer using mini muffin pans from Demarle At Home. The individual sized Moussaka came out beautifully. Literally, they came out of the pan beautifully. This is a traditional, labor intensive recipe that I am working on to make easier.
- 3 yellow potatoes, sliced 1/4-inch thick
- salt and freshly ground pepper
- 1 medium eggplant
- 2 tablespoons olive oil
- 1 onion, finely chopped
- salt and fresh ground pepper
- 1 tablespoon olive oil
- 8 ounces ground pork
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 clove garlic, minced
- 1/2 cup red wine
- One 8-ounce can tomato sauce
- 5 tablespoons butter
- 4 tablespoons flour
- 4 cups milk, heated to very warm in microwave
- 1 teaspoon ground nutmeg
- 1 cup grated Parmesan, divided by 4thsoil
For the vegetables:
For the vegetables:
- In a large skillet, drizzle olive oil and heat on medium. Add potatoes, 1/2 cup of water and cover. Steam them for 5 minutes. Set aside
- Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with salt and the pepper on both sides. Saute in skillet for 2 minutes on each side. Set aside
- Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside.
For the meat sauce:
- In a large saucepan, heat some olive oil and add onions. saute about 5 minutes until golden brown.
- Add the ground pork and cook through, about 5 minutes.
- Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant.
- Turn the heat up to high, add the wine.
- Bring to boil then reduce to low, reducing the mixture 1-2 minutes.
- Add tomatoes sauce and heat through. Set aside.
For the bechamel:
- In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste.
- Whisk for 2 minutes, allowing the mixture to bubble.
- Add the warm milk slowly, whisking constantly to avoid lumps.
- Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 5 minutes, whisking frequently. Add some salt, pepper and nutmeg, and set aside.
Preheat the oven to 350 degrees F.
- Grease a 9-by-13-inch baking pan with vegetable oil. Press potatoes on to the bottom of the pan.
- Sprinkle with some Parmesan.
- Place the eggplant on top of the potatoes.
- Sprinkle with more
- Parmesan. Add 1/2 of the bechamel sauce
- Spoon the meat sauce on top, followed by more Parmesan.
- Finish with pouring the remaining bechamel and top with the last of Parmesan and a sprinkle of nutmeg..
- Bake for 30 minutes covered with foil, then 10 minutes uncovered or until golden brown and bubbly on top.
Individual moussaka cooked in a Demarle Flexipan Muffin Tray