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MOUSSAKA |
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| 2008-12-04: We pulled/created/stole this.
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| Ingredients: |
4 Eggplants, large
S&P
EVOO
1 Onion, Chopped
2 Garlic Cloves, minced
1 teaspoon Lemon Juice
1 Tablespoon Oregano, chopped
1/2 teaspoon sugar
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2 handfuls Italian Parsley, chopped
2 lbs. Ground Lamb
1 teaspoon ground cinnamon
2 T Tomato Paste
16 oz. whole tomatoes, drained and hand-crushed
16 oz. Italian diced tomatoes
4 oz. Feta cheese, crumbled
1 cup Parmesan, freshly grated
1 cup Bread Crumbs, Italian
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| Procedures: |
Cut the stems off the eggplants, peal, and cut, lengthwise into 1/2" slices, and season with S&P on both sides.
Bake the slices.
Add more EVOO and the onion, garlic, lemon slices, oregano and parsley.
Cook and stir until soft and fragrant, about 3 minutes.
Add the ground lamb, stirring to break up the meat; season with sugar and S&P.
Add the cinnamon, tomato paste, tomatoes and lemon juice.
Simmer until the liquid has evaporated, stirring occasionally.
Preheat the over to 350o.
Line the 9x13 glass dish with 1/3 of the slices, completely covering with no gaps.
Spread 1/2 of the meat sauce, evenly.
Sprinkle 1/2 of the feta and parmesan.
Repeat the layers, ending with a final layer of eggplant.
Cover with an even layer of bread crumbs.
Bake 30-40 minutes until golden.
Stand 10 minutes before plating.
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| Notes: |
2021-06-04: A batch for the two of us.
2016-08-16: baked eggplant, not fried; dipped in EVOO, coated with bread crumbs. Baked at 375 for 25 minutes. We used blanched fresh tomatoes.
2014-04-26: For the three of us.
2009-10-28: Projected
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11/22/2021
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