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Mini Potato and Eggplant Moussaka
What You Need:
3 medium Eggplants
Morton Table Salt
2 lb. Idaho Potatoes, peeled
5 Tbsp. Wesson Vegetable Oil, divided
2 Yellow Onions, finely chopped
3 cloves Garlic, crushed
1/3 cup red wine (optional)
½ (28 oz.) can Hunt's Crushed Tomatoes
2 Tbsp. Tomato Paste
3 Tbsp. chopped Parsley
1 tsp. Earth's Pride All Natural Cinnamon
½ tsp. Earth's Pride All Natural Cumin
½ tsp. Allspice
Salt and Ground Black Pepper, to taste
2 (15.5 oz.) cans Goya Chickpeas, drained, fork-mashed
Bechemel Sauce (recipe below)
1 cup (2 sticks) Wellsley Farms Unsalted Butter
1 cup Gold Medal All Purpose Flour
4 cups Whole Milk, warmed in microwave
8 Eggs, yolks only*
½ cup Bertozzi Grated Parmesan Cheese
Pinch of ground nutmeg
- Cut eggplants in half, then into slices ¼ thick, discarding ends. Arrange on baking sheets, brush with 1½ Tbsp. oil and season with salt and pepper.
- Working in batches if necessary, broil eggplant on HIGH until brown and tender, about 5 min. Turn slices, brush with more oil and brown second side. Remove to paper towels and set aside.
- Boil potatoes in a large pot of salted water until firm-tender, about 15 to 20 min. Drain and cut into ¼ slices. Set aside.
- Preheat oven to 400°. Heat 2 Tbsp. oil in large sauté pan over medium-high. Add onions and garlic; cook until translucent, about 6 min.
- Add wine (if using) and cook, stirring, until half-evaporated.
- Stir in tomatoes, tomato paste, parsley, spices and chickpeas. Reduce heat to simmer. Cook 15 minutes, stirring occasionally.
- Line eight 8 oz. soufflé dishes with half of eggplant, overlapping pieces slightly.
- Top with half of chickpea mixture, divided equally, then the remaining eggplant topped with the last of the chickpea mixture. Top each ramekin with a thick layer of béchamel sauce.
- Place ramekins on baking sheet. Bake until golden-brown and bubbly, about 25 to 30 minutes. Cool 5 minutes on rack before serving.
- Melt butter over medium-low heat in medium saucepan. Whisk in flour and cook, stirring occasionally, for 1 minute.
- Whisking continuously, slowly add warm milk, pouring in a continuous stream.
- Cook, stirring to prevent burning, until mixture begins to thicken, about 10 minutes.
- Lightly beat yolks with fork and pour into a small, heat-resistant bowl. Whisking continuously, pour in ½ cup of hot mixture from pan; beat until just combined.
- Pour egg mixture into saucepan, whisking until well-combined. Cook on low, stirring occasionally, until sauce is rich and thick, about 3 to 5 minutes. Remove from heat, stir in Parmesan and nutmeg and let sit 3 minutes.
*Egg whites are great to have on hand for meringues, soufflés and other recipes. Store in a tightly lidded container for up to 4 days in the fridge or freeze them for up to a year.
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