Moussaka

Moussaka

Published on November 24, 2021 | In By
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    • Cook Time
    • Minutes

Ingredients

  • 1 large eggplant, peeled & sliced
  • olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 to 1-1/2 pounds ground lamb
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon chili powder
  • 1 cup tomato sauce or puree
  • 1/2 cup dry red wine (or water)
  • 1/4 cup minced parsley
  • 1/4 cup parmesan cheese
  • 2 eggs
  • 1-1/2 cups sour cream

Instructions

  1. Set eggplant slices on paper towels to drain for 30 minutes. Lightly saute in olive oil, remove.
  2. Saute onion and garlic in olive oil; add meat and brown. Add seasonings, tomato sauce, and wine. Simmer until almost all liquid is absorbed. Add cheese and parsley.
  3. Butter 2-quart casserole. Layer half eggplant on bottom, cover with half meat mixture, repeat layers. (Can be prepared up to 24 hours ahead up to this point. Cover and refrigerate)
  4. Bake at 350 degrees for 35-40 minutes until top is set. Sprinkle with parsley.

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