Main Dishes (& B'fasts)
2 Large eggplants
Kosher salt and freshly ground black pepper
3/4 cup Olive oil
.
1 Medium onion, chopped
1 Tbs Minced garlic
1/2 Lemon, thinly sliced
2 Tbs Fresh oregano leaves, chopped OR 1 Tsp dried oregano
2 Tbs Dried parsley
2 lbs Ground lamb or beef
1 tsp Cinnamon
1/8 tsp Allspice
2 Bay leaves
1/8 tsp Ground cloves
3 Tbs Tomato paste
1 16 oz can Tomatoes, diced and crushed
1 cup Feta cheese, crumbled
2 cup Parmesan cheese, grated
1 cup Breadcrumbs
From "Interval World", Summer 2007, 6/07.
To prepare the eggplants, cut the stems, remove the skin with a vegetable peeler, and slice lengthwise into 1/2-inch-thick slices. Season with salt and pepper on both sides.
Coat a large skillet with olive oil, and fry the eggplant, turning once, until brown on both sides. Replenish oil if necessary. Drain the eggplant after they cook, on a paper towel-lined platter.
Add more oil to the pan, and cook the onion, garlic, lemon slices, oregano, and parsley for three minutes.
Add the ground lamb or beef, stirring to break up the meat. Season with salt and pepper, and add the cinnamon, allspice, bay leaves, and clove. Cook until meat is lightly browned.
Stir in the tomato paste and crushed tomatoes, simmering until the liquid has evaporated. Remove the mixture from the heat.
Pre-heat oven to 350° F.
Line the bottom of a baking dish with a third of the eggplant slices. Spread half the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with half of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with bread crumbs and add a thin layer of Parmesan.
Bake at 350° F for 30 to 40 minutes, or until the top is golden, finishing under the broiler if necessary. Let the moussaka cool for 10 minutes before serving.