Eggplant Moussaka

Eggplant Moussaka

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    large eggplant, peeled and sliced ¼ inch thick

  • 1

    lb ground beef or venison

  • 2

    lg cans diced tomatoes, drained

  • 2

    onions, sliced

  • 2

    teaspoons dried oregano

  • 2

    green peppers, diced

  • 6

    tablespoons tomato paste

  • ½

    teaspoon cinnamon

  • 5

    garlic cloves or minced garlic

  • 2

    teaspoons black pepper

  • 1

    teaspoon salt, to taste

  • 4

    ounces feta cheese

  • Serve with corn bread

Directions

Place peeled and sliced eggplant on the bottom of the crock pot. Brown the ground meat in a large skillet until there is no pink remaining. Add the remaining ingredients, except the feta cheese, to the skillet and combine thoroughly, mixing the tomato paste completely. Separate the meat mixture into 3 portions. Freeze 2 for later use. Add 3rd portion to the crock pot on top of the eggplant. Cook on low for 6 hours. To thicken, remove the lid for 30min before serving. Sprinkle some of the feta cheese on each serving.


Nutrition

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