Best 2 Crock Pot Moussaka Recipes

Moussaka, a classic Greek dish featuring layers of tender eggplant, savory ground beef, and a creamy béchamel sauce, is a culinary masterpiece that has captivated taste buds around the world. While traditional methods of preparing moussaka involve intricate steps and hours of simmering, the slow-cooker offers a convenient and flavorful alternative. This article provides a comprehensive guide to crafting the perfect crock pot moussaka, ensuring a hassle-free cooking experience without compromising on authentic flavors. From selecting the freshest ingredients to mastering the layering technique, we'll delve into the secrets of creating a mouthwatering moussaka that will transport you to the heart of Greece.

Let's cook with our recipes!

MOUSSAKA FOR THE CROCK POT

Moussaka for the Crock Pot image

This is another delicious, busy day, recipe for your crock pot. I use lamb when I make this, but beef or turkey works well too.

Provided by Geema

Categories Stew

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 large eggplant, peeled and sliced 1/4 inch thick
1 lb ground turkey or 1 lb ground beef
1 (14 ounce) can diced tomatoes
1 onion, sliced
5 garlic cloves, chopped
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1 bell pepper, diced
3 tablespoons tomato paste
1 teaspoon black pepper
1/2 teaspoon salt, to taste
4 ounces feta cheese with garlic and herbs

Steps:

Place peeled and sliced eggplant on the bottom of the crock pot.
Brown the ground meat in a large skillet until there is no pink remaining.
Add the remaining ingredients- except the feta cheese- to the skillet and combine thoroughly, mixing the tomato paste completely.
Add meat mixture to the crock pot on top of the eggplant.
Cook on low for 6-8 hours.
Sprinkle some of the feta cheese on each serving.

CROCK POT MOUSSAKA

Crock Pot Moussaka image

My oven has seen it's better days so cooking here revolves around not using it and instead becoming creative with the other appliances. Moussaka is a bit time consuming to prep, as most of the ingrediants are prepared separately and then assembled. This recipe can also be used with a casserole dish and made in the oven, cooking...

Provided by Theresa K

Categories Other Main Dishes

Time 2h20m

Number Of Ingredients 21

Ingredients

1 large eggplant
1 large zucchini
1 large yellow onion, chopped
2 clove garlic, minced
1 sprig(s) parsley, finely chopped
1/2 tsp dried oregano
2 medium russet potatoes
1 can(s) crushed tomatos
2 Tbsp tomato puree
1 lb ground beef or ground lamb (or a mixture)
2 pinch sugar
1 c parmesan cheese
salt for pressing
salt and pepper to taste
BECHMEL SAUCE
4 Tbsp flour
5 Tbsp butter
4 c milk
1 1/2 tsp salt
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg

Steps:

1. Slice eggplants and zucchini about 1 inch thick. Salt lightly and place in strainer with heavy pot on top of them to press out liquid. At least 15 minutes though closer to an hour is better.
2. Brown the ground meat. After browned add chopped onions, minced garlic, chopped parsley, oregano and a pinch of salt and pepper until onions are transparent. Add crushed tomatoes and paste with a pinch of sugar. Let simmer until liquid is absorbed or dissipated.
3. In another pot, boil peeled potatoes until just done.... not too soft they fall apart. Once cooled, slice into 1 inch slices.
4. Bechmel Sauce Heat with medium low temp, the butter with the flour and make a golden roux (a paste that is cooked until golden) about 7 minutes. In a separate pan, heat milk til scalding (not boiling, just before so) Add milk a cup at a time to flour mixture and stir til smooth, continue. Continue to stir and bring to a soft boil. It may take a few moments, stir until sauce is smooth and glossy. (not grainy from the flour)Add salt, nutmeg and cinnamon and mix. Take off heat and put aside. (If too much is made, refrigerate the rest for other uses.)
5. The eggplant and zucchini slices can be prepared in a few different ways, one being a simple flour coating and frying them til tender, the other grilling with olive oil, or finally using breadcrumbs and egg white wash and backing until tender.
6. Rub the Crock Pot with a light coat of olive oil. Assembly will be, the bottom layer the meat tomato mixture and then about a quarter of the Parmesan cheese. Add slice potatoes on top and more Parmesan. Next a layer of zucchini and finally of the eggplant slices. Top with the rest of the Parmesan cheese.
7. Cover with Bechmel sauce, pouring into all the "cracks" and gaps. Cook on high for about an hour and a half. The top will not be browned as if made in the oven, but will have dried out enough to be spongy. This same recipe can be doubled and made in a pan and put in the oven, baked until top is golden. This messes up a lot of pans, but oh so worth it!

Tips:

Use a good quality olive oil for the best flavor.
If you don't have a crock pot, you can also make this recipe in a Dutch oven over low heat.
Be sure to brown the ground beef and sausage before adding it to the crock pot. This will help to develop the flavor.
If you want a crispy top, sprinkle some grated Parmesan cheese on top of the moussaka before baking.
Serve the moussaka with a side of pita bread or rice.

Conclusion:

Moussaka is a delicious and hearty dish that is perfect for a family meal. It is easy to make in a crock pot, and it is sure to be a hit with everyone at the table. This recipe is a great way to use up leftover ground beef and sausage, and it is also a great way to get your kids to eat their vegetables.