Best 8 Skillet Moussaka Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Skillet moussaka is a delicious and easy-to-prepare dish that is perfect for a weeknight meal or a special occasion. This hearty casserole is made with layers of ground beef, eggplant, potatoes, and a creamy béchamel sauce, all topped with a sprinkling of Parmesan cheese. The combination of flavors and textures in this dish is simply irresistible, and it is sure to please everyone at the table. With a little planning, you can have this delicious meal on the table in under an hour. So, gather your ingredients and let's get cooking!

Here are our top 8 tried and tested recipes!

MOUSSAKA ON THE GRILL



Moussaka on the Grill image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 21

1 1/2 pounds eggplant, peeled and cut crosswise into 1/4-inch-thick slices
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling
1 pound ground beef (or 8 ounces ground beef and 8 ounces ground lamb)
1 large yellow or red onion, peeled and diced
5 cloves garlic, sliced
2 tablespoons tomato paste
1 cup red wine
2 fresh bay leaves
1 cinnamon stick
Small bunch fresh oregano
One 28-ounce can crushed tomatoes
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 1/2 cups whole milk
1 teaspoon freshly grated nutmeg
1 cup grated pecorino
2 large egg yolks
Zest of 1 lemon
Pecorino, for serving
Fresh flat-leaf parsley, for garnish

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • For the eggplant and meat sauce: Season the eggplant slices on both sides with salt and pepper and drizzle with olive oil. Turn to coat. Grill the eggplant slices straight over direct heat, flipping once, until tender and lightly golden brown on both sides, 5 to 7 minutes. You can move them from direct to indirect heat as needed. Transfer the eggplant slices to a baking sheet or a plate and set aside.
  • Place a 6-quart heavy bottomed saucepan over direct heat. Add a few tablespoons of olive oil along with the ground meat to the saucepot and season with salt and pepper. Cook, stirring to break up the meat, until well browned and caramelized, about 5 minutes. Then add the onions and garlic with a pinch of salt and cook until soft, about 5 minutes. Add the tomato paste and cook until rust colored, another minute. Add the wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Using butcher's twine, tie the bay leaves, cinnamon stick and oregano into a bundle. Add the crushed tomatoes and the spice bundle to the pot. Move the pot over indirect heat and simmer until thickened, about 30 minutes. Remove from the heat and discard the spice bundle.
  • For the bechamel sauce: In a heavy bottomed saucepot over direct heat, melt the butter. When butter has melted, whisk in the flour and cook until it forms a smooth paste, 3 to 4 minutes. Slowly whisk in half of the milk and once the mixture is smooth with no lumps, whisk in the remaining half and the nutmeg. Bring to a gentle boil and cook, stirring often, until thick and velvety, about 10 minutes. Remove from the heat and whisk in the pecorino. Set aside to cool slightly, then whisk in the egg yolks and lemon zest.
  • To assemble: Place the eggplant slices on the bottom of an enameled dish or cast-iron and cover with the meat sauce. Pour the bechamel all over the top, spreading it out into an even layer. Place over indirect heat, cover the grill and cook until light golden brown and bubbly on top, about 40 minutes.
  • Remove from the grill and let stand for 10 minutes before serving. Grate pecorino over the top and sprinkle with chopped parsley.
  • (Alternatively, you can bake the moussaka in a 400 degrees F oven for 45 minutes.)

BEEF MOUSSAKA



Beef Moussaka image

This low-fat casserole relies on spices, tomato paste, wine and vinegar for flavor instead of the ton of cheese (and fat) found in regular moussaka recipes.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 23

Cooking spray
1 pound Asian eggplants, unpeeled, cut into 1-inch pieces
1 pound Yukon gold potatoes, unpeeled, cut into 1/2-inch pieces
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1/2 medium yellow onion, chopped
1 tablespoon tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon powdered garlic
1/4 teaspoon ground ginger
1 pound lean ground beef
1/2 cup red wine
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
2 cups 1-percent milk
1/4 cup all-purpose flour
Pinch nutmeg
Kosher salt
1 cup grated Parmesan
Cooking spray

Steps:

  • Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Toss the eggplants, potatoes, olive oil, 1/2 cup water and 1/2 teaspoon each salt and pepper in a large bowl, then spread the vegetables on the baking sheet. Roast until tender, about 45 minutes, tossing the vegetables about halfway through. Set aside.
  • Meanwhile, make the Meat Sauce: Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring, until soft and beginning to brown, 5 to 7 minutes. Add the tomato paste, oregano, cinnamon, garlic and ginger; stir quickly to toast spices evenly. Once fragrant, add 1/2 cup water to the pan and stir to combine, scraping up any brown bits. Add the beef to the pan, stirring with a wooden spoon to break it up, and cook until lightly browned, 8 to 10 minutes. Add the wine, vinegar, 1 teaspoon salt and a few grinds of pepper. Cook until the meat is fully cooked and the juices are reduced slightly, about 5 minutes. Remove from the heat, stir in the parsley and set aside.
  • Make the Bechamel: Put the milk and flour in a small saucepan and whisk until the flour is dissolved. Place the pan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until thick enough to coat the back of a spoon, 10 to 12 minutes. Add the nutmeg and 1/2 teaspoon salt. Remove from the heat and whisk in 3/4 cup of the Parmesan; set aside.
  • Assemble the Moussaka: Spray a 3-quart baking dish with cooking spray. Spread the eggplants and potatoes in the bottom of the dish, layer the meat sauce evenly over the vegetables, top with the bechamel and sprinkle with the remaining 1/4 cup of Parmesan. Bake, uncovered, until the top is browned and slightly puffed, 35 to 40 minutes. Garnish with parsley and serve hot.
  • Make-Ahead Tip: The unbaked casserole can be covered and refrigerated overnight before baking. The baked casserole can be frozen for up to 2 weeks; cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.

Nutrition Facts : Calories 390 calorie, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 65 milligrams, Sodium 970 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams

AUTHENTIC GREEK MOUSSAKA



Authentic Greek Moussaka image

This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)

Provided by Anonymous

Categories     World Cuisine Recipes     European     Greek

Time 2h50m

Yield 8

Number Of Ingredients 18

4 eggplants, cut lengthwise into 1/3-inch slices
salt to taste
4 cups milk
1 stick butter
6 tablespoons all-purpose flour
3 egg yolks, beaten
7 tablespoons olive oil, divided
2 onions, grated
3 cloves garlic, finely chopped
1 pound lean ground beef
½ teaspoon ground allspice
½ teaspoon white sugar
1 pinch ground cinnamon
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
4 tablespoons chopped fresh parsley
1 egg white, lightly beaten
1 ½ cups freshly grated Parmesan cheese

Steps:

  • Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
  • Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
  • Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
  • Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
  • Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
  • Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
  • Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
  • Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g

SHORTCUT MOUSSAKA



Shortcut Moussaka image

Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of a fussy béchamel, it is made with a creamy layer of mashed potatoes laced with kefalotiri or Parmesan cheese, and instead of frying the eggplant, it is cut into cubes and roasted. It isn't exactly a quick recipe, but it's far easier than the classic dish and equally satisfying.

Provided by Melissa Clark

Categories     dinner, main course

Time 2h

Yield 6 servings

Number Of Ingredients 17

2 medium eggplant about 2 pounds, cut into 3/4-inch cubes
1 tablespoon plus 2 teaspoons kosher salt
1/4 cup extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/3 cup whole milk
1 large egg yolk
3/4 cup grated kefalotiri or Parmesan cheese
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon grated nutmeg
1 pound ground lamb (or beef)
1 very large onion, finely chopped
2 cinnamon sticks
2 garlic cloves, finely chopped
1/4 teaspoon ground clove
2 medium tomatoes, cored and chopped
1/2 teaspoon pepper
3 tablespoons bread crumbs

Steps:

  • In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
  • Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.
  • Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed.
  • In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.
  • Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 21 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 17 grams, Sodium 1145 milligrams, Sugar 11 grams, TransFat 0 grams

SKILLET MOUSSAKA



Skillet Moussaka image

Make and share this Skillet Moussaka recipe from Food.com.

Provided by Alan in SW Florida

Categories     Savory Pies

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 medium eggplant
2 tablespoons all-purpose flour
1 lb ground lamb or 1 lb ground beef
1/2 cup chopped onion
1 garlic clove, crushed
1 (8 ounce) can tomato sauce
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 egg yolk
1 cup milk
1 cup shredded monterey jack cheese (4 ounces)
chopped fresh parsley (optional)

Steps:

  • Peel eggplant, and cut into 1/2-inch pieces. Coat with 2 tablespoons flour; set aside.
  • Cook lamb, onion, and garlic in a skillet over medium heat until meat is browned, stirring to crumble meat; drain.
  • Return meat mixture to skillet.
  • Add eggplant; cook 6 to 8 minutes or until tender.
  • Stir in tomato sauce and seasonings; simmer for 5 minutes.
  • Melt butter in a saucepan, stir in 2 tablespoons flour.
  • Combine egg yolk and milk; add to butter mixture, and cook over low heat until slightly thickened, stirring constantly.
  • Pour sauce over meat mixture; top with cheese.
  • Cover and cook over medium heat until cheese melts.
  • Garnish with chopped fresh parsley, if desired.

Nutrition Facts : Calories 616.1, Fat 44.6, SaturatedFat 22.4, Cholesterol 178.9, Sodium 739.4, Carbohydrate 23.4, Fiber 6.1, Sugar 6.7, Protein 31.5

MOUSSAKA



Moussaka image

This famously Greek dish is to be found throughout the Arab world without the creamy topping. Broiling or grilling instead of frying the eggplants makes for a lighter and lovelier moussaka. This one is made upof a layer of eggplants, a layer of meat and tomatoes, and a layer of cheesy white (béchamel-type) sauce. Serve with salad and yogurt.

Yield serves 6-8

Number Of Ingredients 18

2 onions, thinly sliced or chopped
3 tablespoons vegetable oil
1 1/2 pounds ground lamb or beef
Salt and pepper
2 teaspoons cinnamon (optional)
5 large tomatoes, peeled and chopped
2 teaspoons sugar
1/2 teaspoon chili-pepper flakes (optional)
3 tablespoons chopped flat-leaf parsley
4 tablespoons butter
4 tablespoons flour
2 1/2 cups hot milk
Salt and pepper
Pinch of grated nutmeg
2 eggs
1/2 cup grated cheddar
3 eggplants (about 1 1/2 pounds total), left unpeeled, cut crosswise in 1/3-inch slices
Vegetable or olive oil

Steps:

  • Fry the onions in the oil in a large skillet or saucepan until golden. Add the ground meat and stir, crushing it with a fork and turning it over, until it changes color. Add salt, pepper, cinnamon if using, tomatoes, sugar, and chili flakes if you like. Stir well, and cook until the liquid has almost disappeared, then mix in the parsley.
  • Prepare a white sauce: Melt the butter in a pan. Add the flour and stir over low heat for a few minutes, until well blended. Add the hot milk a little at a time, stirring vigorously each time, until it boils, taking care not to allow lumps to form. Simmer over low heat, stirring occasionally, until the sauce thickens. Add salt and pepper and a pinch of nutmeg. Beat the eggs lightly, beat in a little of the white sauce, then pour back into the pan, beating vigorously. Do not allow the sauce to boil again. Add the cheese and mix well until melted.
  • Brush the eggplant slices generously with oil and broil or grill them, turning them over once, until lightly browned. Line the bottom of a large baking dish (about 14 1/2 by 10 1/2 inches) with half the slices. Spread the meat on top, and cover with the remaining eggplant slices. Pour the white sauce all over.
  • Bake, uncovered, in a preheated 400°F oven for about 45 minutes, until golden.
  • Serve hot, straight from the dish. It can also be cooked in small individual clay bowls, the layers repeated in the same way.

MOUSSAKA COTTAGE PIE



Moussaka Cottage Pie image

One nice feature of this dish is that you can cook and bake the pie in the same skillet.

Provided by USA WEEKEND Pam Anderson

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

4 tablespoons olive oil, divided
2 medium onions, cut into medium dice
3 large cloves garlic, minced
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 pounds lean ground beef or turkey
2 cups canned crushed tomatoes
⅓ cup dark or golden raisins
1 pound eggplant, cut into 1/4-inch thick slices
Salt and pepper
1 (24 ounce) package refrigerated mashed potatoes, warmed in the microwave according to instructions
1 large egg, beaten

Steps:

  • Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.
  • Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
  • Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 27.7 g, Cholesterol 95.3 mg, Fat 13.8 g, Fiber 3.4 g, Protein 28.3 g, SaturatedFat 3.9 g, Sodium 568.9 mg, Sugar 6.1 g

CORN MOUSSAKA



Corn Moussaka image

this is an easy Moussaka recipe that tastes great and suits the international taste. I found this in a magazine more years ago than I wish to say. It's even better warmed up.

Provided by Biohazard

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (17 ounce) can whole kernel corn, drained. (fresh corn is even better)
1 1/2 lbs ground beef or 1 1/2 lbs ground sirloin
1 tablespoon all-purpose flour
1 (8 ounce) can tomato sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground cinnamon
2 slightly beaten eggs
1 1/2 cups cream-style cottage cheese, with chives,drained
1/4 cup parmesan cheese
1 (4 ounce) package mozzarella cheese, shredded

Steps:

  • Spread corn in an ungreased, shallow 1 1/2 qt.
  • casserole dish.
  • In a skillet, brown ground beef; drain off excess fat.
  • Add flour; cook& stir for 1 minute.
  • Stir in tomato sauce, garlic salt and cinnamon; pour over corn in dish.
  • Bake@ 350 deg.
  • for 15 minutes.
  • Meanwhile, combine eggs& cottage cheese; spread over meat mixture.
  • Top with parmesan and mozzarella.
  • Bake 10- 15 minutes more.

Nutrition Facts : Calories 714.6, Fat 40.8, SaturatedFat 17.1, Cholesterol 250, Sodium 1413, Carbohydrate 32, Fiber 3.5, Sugar 8, Protein 56.5

Tips:

  • Use a well-seasoned skillet to prevent the moussaka from sticking.
  • Make sure the eggplant is thinly sliced so that it cooks evenly.
  • Don't overcrowd the skillet when cooking the eggplant, or it will not brown properly.
  • Use a combination of ground beef and lamb for a more flavorful moussaka.
  • Simmer the tomato sauce for at least 30 minutes to allow the flavors to develop.
  • Use a béchamel sauce that is thick and creamy.
  • Sprinkle the moussaka with grated Parmesan cheese before baking to add a golden crust.
  • Let the moussaka cool slightly before slicing and serving.

Conclusion:

Skillet moussaka is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover eggplant and ground beef or lamb. The combination of eggplant, tomato sauce, and béchamel sauce is irresistible, and the dish is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #savory-pies     #main-dish     #beef     #eggs-dairy     #lamb-sheep     #american     #greek     #easy     #european     #cheese     #dietary     #one-dish-meal     #comfort-food     #ground-beef     #meat     #taste-mood

Related Topics