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Old 02-11-2009, 09:18 AM
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Thumbs up Quick Moussaka


Quick Moussaka





Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.



Ingredients

Serves 4.
  • Butter, for baking dish
  • 1 large eggplant (2 1/2 pounds), peeled and cut into 1-inch chunks
  • 7 tablespoons olive oil
  • Salt and pepper
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef or lamb
  • 1 can (28 ounces) whole tomatoes, drained
  • 2 teaspoons tomato paste
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cinnamon
  • 1 cup (9 ounces) ricotta cheese, room temperature
  • 3/4 cup (4 ounces) feta cheese, room temperature
  • 1 large egg, room temperature
Directions
  1. Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer.
  2. In a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.
  3. Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.
Copyright 2008 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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  #2  
Old 03-01-2009, 08:14 AM
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Default

I am making this version today cause I have the ingredients...
CHEESE SAUCEDirections
  1. 1

    Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
  2. 2

    Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
  3. 3

    Brush cookie sheet with olive oil.
  4. 4

    Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
  5. 5

    Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
  6. 6

    In the bottom of the prepared baking dish arrange half of the eggplant slices.
  7. 7

    In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
  8. 8

    Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
  9. 9

    Arrange the remaining eggplant slices over the beef mixture.
  10. 10

    PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
  11. 11

    In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
  12. 12

    Pour the cheese sauce over mixture in baking dish.
  13. 13

    Bake in a preheated 350 degree F oven for 45 minutes.
  14. 14

    Cut into squares.
  15. 15

    Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.
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