Skillet Moussaka

Skillet Moussaka 




Prep Time:
Cook Time:

Yields: 5 - 6 Servings

WHAT YOU'LL NEED

SAUCE

• 1/4 C EVOO
  
• 1 Yellow Onion, diced
  
• 2 cloves Garlic, crushed & minced
• 390g GARDEIN Frozen Beefy Crumbles
  
• 1 Tbsp. Tomato Paste
  
• 1/2 C Red Wine
  
• 796ml Whole Tomatoes, crushed in pan
  
• 1/2 Tsp. Red Pepper Flakes
  
• 1 Tsp. Cinnamon
  
• 1/4 Tsp. Nutmeg
  
• 1 1/2 Tsp. Dried Oregano
  
• 1/2 Tsp. Granulated Sugar
• 1 Tsp. + Sea Salt

BECHAMEL

• 1/4 C Unsalted Butter
• 3 Tbsp. AP Flour
• 2 2/3 C 2& Milk
• 1/2 C Grana Padano Cheese, grated
• 2 Egg Yolks
• 1/4 Tsp. Nutmeg
• 3/4 Tsp. + Sea Salt

EXTRAS

• 3 Indian Eggplants
• 2 Zucchinis
• 2 Large Russet Potatoes
• 1/4 C Panko Crumbs
• ​Dried Parsley
  
• Grana Padano - Garnish
• Fresh Parsley - Garnish

DIRECTIONS

• PREPARE YOUR VEG - Preheat oven to 425 F
• Use a mandolin set to the second lowest setting (approx 1/4") and carefully slice the zucchinis & eggplants. Lay them flat on a wire rack over a baking sheet and salt them generously. Leave them for about 30 minutes to drain excess liquids.
• Now, slice the russet potatoes on the same setting of the mandolin and place them on a baking sheet. Drizzle them with EVOO and sprinkle them with sea salt, pepper, and pepper flakes. 
• Place the zucchini & eggplant slices on a large baking sheet and drizzle them with EVOO. Sprinkle them pepper and pepper flakes. 
• Bake everything for 12 minutes. Flip the potatoes, zucchini, and eggplants, and return them to the oven. Continue baking the zuccs / eggplants for about 7 - 10 minutes until malleable and tender. Continue the potatoes for 15 ish minutes until tender and golden brown. 
• Set both aside to cool until assembly.
• SAUCE - Start the sauce while your veggies are roasting. Begin heating the EVOO, garlic, and pepper flakes in a medium sized pot set to about medium heat. Once heated, let the garlic sizzle for about a minute before stirring in the onion, 1/2 tsp. oregano, and a good pinch of sea salt. Cook and stir about 5 minutes before adding the tomato paste. Continue to cook another 2 minutes and fold in the Gardein crumbles. Stir until warmed through and add red wine. Let the wine simmer for a few minutes before pouring in the whole tomatoes. Take a fork or a potato masher and bust up the tomatoes a bit. Let the sauce come to a boil and once boiled, add the cinnamon, nutmeg, sugar, remaining oregano, and sea salt. Stir, reduce heat to medium low, and simmer for 30+ minutes. Sauce needs to be thick and reduced to form nice layers.​

• BECHAMEL - Melt the butter in a small sauce pot set to medium heat. Once melted, stir in the flour and continue to stir as the roux bubbles for a couple minutes without browning. Whisk in the milk slowly until everything is thoroughly combined. Let the béchamel come to a boil. Add the salt, reduce the heat to a simmer, and let it go for 5 minutes until nice, thick, and creamy. Remove from heat and let the sauce sit for a couple minutes before folding in the egg yolks and grana padano cheese.

ASSEMBLY

• Reduce oven temperature to 350 F
• Spray the inside of a 12" skillet with cooking spray. Start gently overlapping potato slices to form the first layer of the moussaka. Next, alternate eggplant & zucchini slices to form a second layer. Then, spread a generous amount of your meaty sauce to cover the veggies entirely. Continue with another layer of potato, eggplant & zucc, and sauce. Finish by pouring over the béchamel sauce spreading it if needed to completely coat the entire sauce layer beneath.
• Sprinkle the top with dried parsley and the panko crumbs.​

• Bake for 1 Hour until golden brown. Optionally, you can switch the oven to BROIL 500 F for a minute or two to really get a nice crisp
• Remove from oven and set onto a wire cooling rack to cool for about 10 - 15 minutes before slicing in to.
• Garnish each serving with fresh parsley and additional grana padano cheese. ENJOY!

HAPPY VEG