Moussaka recipe

Ingredients

Original recipe makes 8

	1 poundEggplant
	2/3 cupolive oil
	1 largeOnion
	3 clovesgarlic; finely chopped
	1 1/2 lbsGround lamb
	1 tablespoonFlour
	1 16-oz canDiced tomatoes
	1 teaspoonHerbs
	1 poundTomatoes; sliced
	Salt
	Pepper
	Topping
	1 1/4 cupPlain yogurt
	2 EGGS
	4 ouncesFeta cheese; crumbled
	1/3 cupParmesan; freshly grated

Calories Per Serving: 484
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Cut eggplant into thin slices, sprinkly with salt, cover with plate and weight; leave for about 30 minutes. Pat dry with a paper towel.

Heat 3 tablespoons oil in a large pan. Cook onion and garlic until softened. Add lamb and cook over high heat until browned.

Stir in the flour, canned tomatoes, herbs and seasonings. Bring to a boil, reduce heat and simmer for 20 minutes.

Heat remaining oil in frying pan. Add eggplant slices and cook until golden on both sides.

Preheat oven to 350. Arrange 1/2 of the eggplant slices in a large, shallow ovenproof dish. Then add a layer of 1/2 of the fresh tomatoes.

Top with 1/2 of the meat and tomato mixture. Repeat with another layer of each.

Beat together yogurt, eggs and cheeses. Pour over the top.

Bake 35-40 minutes until golden and bubbling.

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sarahfromage

[I posted this recipe.]

3 years, 1 weeks, 4 days, 4 hours, 37 minutes ago