Greek Moussaka
Description
This dish is a traditional Greek dish that is typically made with either eggplant or potatoes. Serve with a side salad.
Ingredients
4 large eggplants
Kosher salt, to taste
freshly ground black pepper, to taste
extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 lemon, sliced into thin circles
1 handful fresh oregano leaves, chopped
2 handfuls fresh flat-leaf parsley, chopped
2 lb. ground lamb (or ground beef could be substituted)
2 lb. cinnamon stick
3 T. tomato paste
16 oz.can whole tomatoes, drained and hand-crushed
8 oz. feta cheese, crumbled
1 c. freshly grated Parmesan
1 c. fresh bread crumbs
Directions
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Cut off stems of eggplants, remove the skin with a knife or a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all pieces with salt and pepper on both sides.
Coat a large skillet with oil; heat over medium heat. Fry eggplant in a single layer, turning once, until brown on both sides. Do this in batches, adding oil, as necessary. Drain eggplant as they cook on a paper towel-lined platter.
Add a little more oil to the pan; toss in onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until liquid has cooked off, stirring occasionally. Remove from the heat.
Preheat oven to 350 degrees.
Line bottom of a 9x13 inch glass or ceramic baking dish with 1/3 of the eggplant slices; completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spoon. Sprinkle with 1/2 of the feta cheese and Parmesan cheese. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs.
Bake 30 - 40 minutes or until the top is golden. Cool 10 minutes before serving.
6-8 servings