Made This Recipe? Add Your Photo
I'm not sure how authentic this is, but my name's Greek, and I've _been_ to Greece, so that should count for something. This is not too time-consuming; it's pretty good stuff. No, I take that back - it's really good stuff.
- 1 lb lean ground beef
- 3 tablespoons olive oil
- 1 large onion
- 5 garlic cloves
- 8 ounces sliced mushrooms
- 2 -3 large Japanese eggplants
- 3 tablespoons parmesan cheese
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1⁄2 cup red wine
- 2 teaspoons ground cinnamon
- 1 teaspoon dried rosemary
- 1 teaspoon lemon pepper
- 2⁄3 cup plain yogurt
- 3 eggs
- 1⁄3 cup parmesan cheese
- 1⁄2 cup mozzarella cheese
- garlic salt, to taste
- Slice the eggplant in 1/3 inch slices. Do not peel, do not salt. Just slice—you have enough to do in a day. I use the Japanese eggplant because the slices are smaller and easier to layer in the baking pan.
- Line a large cookie sheet with foil and spray with non-stick spray.
- Lay the eggplant slices on the sheet in a single layer and spray them with non-stick spray.
- Sprinkle 2-3 T grated Parmesan over them, some salt and pepper, and roast at 350 until fork-tender, while you make the sauce.
- Chop the onion and garlic and saute the onions, garlic, mushrooms and ground beef together.
- Add the tomato paste and ground tomatoes, wine, rosemary, cinnamon, and lemon pepper (maybe the Greeks did invent this) and simmer until meat is cooked and flavors melded.
- In a large baking dish sprayed with non-stick spray (we don't like to waste a lot of time scrubbing dishes in our house) and layer a little sauce, the eggplant, sauce, etc. and end with a layer of sauce.
- Over this pour the following mixture: the larger amount of Parmesan, Mozarella, eggs and yogurt, plus a little garlic salt.
- Pour the sauce over the eggplant/meat mixture and cover pan with foil.
- Bake 350 for 30 minutes, then uncover and bake until the moussaka is hot and bubbly. Time will vary according to how deep your baking pan is.