Halloween BOO-ssaka Recipe

Halloween BOO-ssaka Recipe
Looking for a delicious dish to serve on Halloween? This BOO-ssaka is a delicious Greek-inspired casserole that is hearty and warming – perfect for cooler Halloween nights, and perfect for filling up ghosts, ghouls, monsters, etc. before they consume all the candy and desserts that always seem to be consumed on that night.
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This yummy eggplant bake is great paired with a Greek salad and freshly baked crusty bread.

12 Servings

2 large eggplants, sliced in 1/2 inch slices
1/2 cup olive oil
salt and freshly ground pepper

1 cup bread crumbs
1 cup Parmesan cheese, or Greek Kefalotiri cheese


Cream Sauce:
2 cups Basic Cream Soup Mix
3 cups water
2 cups ricotta cheese
4 eggs

Greek Meat Sauce
2 pounds ground beef
2 medium onions
1 14 oz. can crushed tomatoes
1 6 oz. can tomato paste
3/4 cup water
1/4 teaspoon cinnamon
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper

2 ounces sliced haloumi cheese
black decorating gel

  1. Preheat oven to 350°. Spray a 9" x 13" baking dish with non-stick spray. Line a shallow baking sheet with paper towels.
  2. Using a tablespoon of olive oil at a time, sauté the eggplant slices in a large skillet in batches; place them on the prepared paper lined baking sheet until all of the slices have been browned; sprinkle with salt and pepper.
  3. Greek Bechamel: Whisk together the water and cream soup mix; microwave 3 minutes, whisk, and microwave an additional 3 minutes until thickened.
  4. Whisk in the ricotta cheese and the beaten eggs.
  5. Greek Meat Sauce: Brown the ground beef and onions in the pan of an Instant Pot.
  6. When browned, transfer to a strainer and drain any fat from the mixture.
  7. Return the mixture to the Instant Pot and add the crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper; stir.
  8. Cover the Instant Pot, set the valve to sealing, and set to manual for 15 minutes. When the cycle has finished, release the pressure.
  9. Assembly: Sprinkle 1/4 cup of the breadcrumbs onto the bottom of the baking dish.
  10. Layer half of the eggplant slices in the baking dish; sprinkle with 1/2 of the breadcrumbs and 1/2 cup of the Parmesan cheese.
  11. Spread half of the meat sauce over all.
  12. Layer the remaining eggplant slices over, sprinkle with the remaining bread crumbs, then the remaining Parmesan cheese.
  13. Spread the remaining meat sauce over all.
  14. Pour the Greek Bechamel sauce over all and spread to cover.
  15. Bake 60-75 minutes or until browned and bubbly.
  16. Garnish: Use a small ghost cookie cutter to cut ghosts from the haloumi cheese.
  17. Pipe black eyes onto the ghosts with the decorating gel. Arrange them in the middle of the casserole.

Amount Per Serving
Calories 674 Calories from Fat 360
Percent Total Calories From: Fat 53% Protein 23% Carb. 24%

Nutrient Amount per Serving
Total Fat 40 g
Saturated Fat 17 g
Cholesterol 182 mg
Sodium 867 mg
Total Carbohydrate 41 g
Dietary Fiber 1 g
Sugars 10 g
Protein 38 g

Vitamin A 20% Vitamin C 24% Calcium 0% Iron 22%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.