Skillet Beef Moussaka with Tomato & Eggplant from Martha Stewart & Marley Spoon
Have you ever tried moussaka? This flavorful Greek dish features a rich tomato meat sauce layered with roasted eggplant and topped with a creamy béchamel – and, it’s another great and interesting offering from Martha Stewart & Marley Spoon.
It’s always nice to try new and delicious meals right at home. You will love the variety of recipes we provide. Each Martha Stewart & Marley Spoon box contains a large recipe card that shows a photo of the finished dish on one side…
… And each of the main steps on the other, with more photos to help show how it is done. What’s also great – these recipe cards can be collected and saved for future use.
Martha Stewart & Marley Spoon delivers fresh, pre-portioned, and well-labeled ingredients. The first thing we do is take out all the ingredients, place them on the counter where everything is easy to see, and check what we have and what we may need. This recipe also calls for olive oil, salt, pepper, flour, one egg, garlic and milk – items one likely already has at home.
First, Elvira cuts the eggplant crosswise into 1/2-inch thick rounds.
Then she tosses the egplant rounds with 1/4-cup oil and seasons them with salt and pepper. Now they are ready to go into the oven and broiled for about 10-minutes until they are well-browned. These rounds are on a baking sheet. The recipe card also lists what tools are needed to complete the recipe.
Meanwhile, Elvira coarsely chops the onion – also provided in the box.
And she finely chops one tablespoon of garlic, which is approximately three cloves, but if you don’t love garlic, use less.
She also coarsely chops the parsley leaves and stems. Doing all the cutting at once makes the cooking process quick and efficient.
Next, Elvira finely grates all the Parmesan cheese using a long stainless steel grater.
Use kitchen shears to cut the tomatoes in the can, which makes it a little less messy.
This photo shows the top side of the eggplant done. Once one side is cooked, they are flipped drizzled with oil and broiled again for another five to 10-minutes.
In a large ovenproof skillet over medium-high heat, Elvira starts cooking the beef, breaking up large pieces with the spoon.
She adds a pinch each of salt and pepper and cooks until well-browned – about five to seven minutes.
At this step, Elvira has removed any excess fat with a spoon and added the onions. Stirring occasionally, the mixture is cooked until the onions have softened and browned.
Elvira adds the tomatoes, garlic, spice blend, 1/4-cup water, salt and pepper – and then brings it to a simmer.
Once simmering, the heat is reduced to medium, and the meat is cooked until it thickens. Then Elvira stirs in the parsley and seasons with more salt and pepper if needed.
It’s time to cook the béchamel. Béchamel, or white sauce, is a cooked mixture of butter, flour, and milk. It is a French base sauce used in dishes to add a wonderfully creamy element. Elvira heats two tablespoons in a saucepan over medium-high heat and adds three tablespoons flour. This is cooked until golden and nutty.
Next, she slowly whisks in one cup of milk and brings it to a boil.
The mixture is removed from the heat and then Elvira adds one egg and half of the grated Parmesan and a pinch of the spice blend.
The meat sauce is now in a separate bowl. Elvira layers the eggplant on the skillet and tops it with half of the meat sauce.
Then she repeats – a second layer of eggplant and then another layer of meat sauce. Moussaka is known for having distinctive layers.
The béchamel is poured over the top and then sprinkled with the remaining Parmesan cheese.
Finally, it is broiled on the upper rack of the oven until the topping is browned – about three to four minutes.
The moussaka is taken out, topped with the remaining fresh parsley and ready to serve. Do you know… the word “moussaka” means cold or dipped in liquid – perhaps used because this dish is delicious served warm or cold. Be sure to visit Martha Stewart & Marley Spoon today and sign up!