Moussaka

  • 80 mins
  • 11 ingredients
  • Servings 4
  • Prep 20 min
  • Cook 60 min
  • Course
  • Cuisine
  • Skill Level

Ingredients

  • 1 lb ground lamb
  • 1 tbs fresh parsley, chopped
  • kosher salt and black pepper to taste
  • 1/4 tsp nutmeg
  • 1 medium onion, chopped
  • 1/4 cup dry red wine
  • 2 cups canned tomatoes, drained
  • 1 medium eggplant
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup feta cheese, grated
  • Heat oven to 375 degrees.
  • In a large skillet, brown lamb and drain excess fat.
  • Add parsley, salt, pepper, nutmeg, onion, wine and tomatoes.
  • Peel eggplant and slice crosswise into 1/4 inch thick slices.
  • Arrange half of the eggplant slices in the bottom of an 8 inch square pan or a 1 1/2 quart shallow casserole dish.
  • Top with half of the meat mixture, remaining eggplant slices and remaining meat.
  • Bake at 375 degrees f0r 40 minutes or until the eggplant is tender.
  • Beat eggs and milk together, then pour partially baked casserole.
  • Sprinkle with cheese, return to oven and bake uncovered for 10-15 minutes or until the egg mixture is set.
  • Let stand about 10 minutes before serving, then cut into squares.

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