Tomato Free Moussaka

Variation on the traditional Greek Moussaka made with tomato sauce. Can be made with beef.

• Ready In: 1 hr 40 mins
• Serves: 4-6

Ingredients

• 1  medium eggplant
• 1  tablespoon olive oil
• 1⁄2 teaspoon  italian seasoning
• 1  lb ground lamb, lean
• 1  cup onion, chopped
• 2  garlic cloves, minced
• 1  tablespoon olive oil
• 1 (15 ounce) can pumpkin puree
• 1 1⁄2 cups water
• 1⁄2 teaspoon  italian seasoning
• 1⁄4 teaspoon dried thyme
• 1  teaspoon  balsamic vinegar
• 1⁄4 cup croutons (optional) or 1⁄4 cup  breadcrumbs, mixed with little amt Italian Seasoning (optional)
• 2  tablespoons feta cheese, grated (optional)

Directions

1. Slice the eggplant lengthwise into 1/2 inch slabs. Place on a nonstick cookie sheet, and brush tops of slices with 1 tbsp oil. Sprinkle with italian Seasoning.
2. Bake at 400F for 12-15 minutes or until just tender.
3. In a large frying pan, saute ground lamb, onions and garlic in 1 tbsp oil until onions are soft and meat is no longer pink. Add the pumpkin puree, water, Italian Seasoning, thyme and balsamic vinegar.
4. Bring to a boil, stirring, then remove from heat.
5. Crush croutons into crumbs with blender, food processor or plastic bag and mallet.
6. Arrange half the eggplant slices in a single layer in a well-oiled 8 inch square baking pan. Spread with half the meat mixture.
7. Top with another layer of eggplant and then the remaining meat sauce. Sprinkle with croutons or bread crumbs mixed with small amt of Italian Seasoning.
8. Bake at 400F for 40 minutes or 350F for 50 minutes. Cut into squares to serve.