Prep 30 mins
Cook 30 mins
This recipe was taken word for word from the Food 911 recipe. I saw this on Tyler Florence's show and tried it with my husband as a lower carb meal. It was so good we made it two more times very soon after. We use grated parmesan in place of the bread crumbs and I also added a bit more lemon, but it is fantastic no matter what. Goes great over rice if you aren't watching carbs like my husband is.
- 3 large eggplants
- kosher salt
- fresh ground black pepper
- extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1⁄2 lemon, sliced in thin circles
- fresh oregano leaves, chopped
- fresh flat-leaf parsley, chopped
- 2 lbs ground lamb
- 1 cinnamon stick
- 3 tablespoons tomato paste
- 1 (16 ounce) can whole tomatoes, drained and hand-crushed
- 8 ounces feta cheese, crumbled
- 1 cup parmesan cheese, freshly grated
- 1 cup fresh breadcrumb
- To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter.
- Add a little more oil to the pan and toss in 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 salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.
- Preheat the oven to 350 degrees F.
- Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.
This was good, but not what I was looking for. I love moussaka and really missed the creamy bechamel sauce on the top... Made for PAC Spring '12