Tomato Free Moussaka

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • Bake at 400F for 12-15 minutes or until just tender.
  • 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.
  • Bring to a boil, stirring, then remove from heat.
  • Crush croutons into crumbs with blender, food processor or plastic bag and mallet.
  • Arrange half the eggplant slices in a single layer in a well-oiled 8 inch square baking pan. Spread with half the meat mixture.
  • 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.
  • Bake at 400F for 40 minutes or 350F for 50 minutes. Cut into squares to serve.
Advertisement