Greek Moussaka Recipe - Cooking Index
Greek Moussaka Recipe - Cooking Index
| 3 | Eggplants (large) | |
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Extra-virgin olive oil | ||
| 1 | Onion - chopped (medium) | |
| 2 | Garlic cloves - minced | |
| 1/2 | Lemon - sliced thin circles | |
| 1 | Handful fresh oregano leaves - chopped | |
| 2 | Handfuls fresh flat-leaf parsley - chopped | |
| 2 lbs | 908g / 32oz | Ground lamb |
| 1 | Cinnamon stick | |
| 3 tablespoons | 45ml | Tomato paste |
| 1 | Whole tomatoes - (16 oz) - drained, and | |
| Hand-crushed | ||
| 8 oz | 227g | Feta cheese - crumbled |
| 1 cup | 237ml | Freshly-grated Parmesan |
| 1 cup | 146g / 5.1oz | Fresh bread crumbs |
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.
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 recipe yields 6 to 8 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1D56) - from the TV FOOD NETWORK
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