Moussaka

Photo by Alicia I.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 3

    medium eggplants, peeled and cut into 1/2 inch slices and salted for 1/2 hour

  • 3

    tbsp olive oil

  • 1 1/2

    c onion, medium dice

  • 1 1/2

    c ground lamb

  • 1 1/2

    c tomatoes, peeled and diced

  • 3/4

    c tomato puree

  • 1 1/2

    tsp garlic, minced

  • 1 1/2

    tsp oregano

  • 1

    tsp ground cinnamon

  • 2 1/4

    oz parmesan cheese

  • salt and pepper tt

  • 3

    c bechamel

Directions

Cook onions and lamb over medium heat about 8 minutes or until done. Drain fat. Add tomatoes, puree, garlic, oregano, cinnamon, and salt and pepper. Bring to a boil over high heat stirring frequently until au sec. Adjust seasoning. Dry eggplant of any moisture then brush with oil. Broil until lightly brown. Repeat on other side. Preheat oven to 350. Spread ½ eggplant in overlapping rows in a casserole dish. Sprinkle with 1/3 parm then top with lamb mixture. Repeat then top with béchamel sauce. Bake for 30 minutes then increase temperature to 400 for 15 minutes or until golden brown.

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