Lamb Moussaka
- 3 tablespoons (42 ml) olive oil
- 2 cups (260 g) prechopped onion
- 1 teaspoon preminced oil-packed garlic
- 13/4 pounds (795 g) ground lamb
- 1 tablespoon fresh chopped mint or
- 1 1/2 teaspoons dried mint or oregano
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 1/2 cups (375 g) refrigerated or jarred marinara tomato sauce
- 2 large eggplants (2 to 21/2 pounds, or 1 to 1.1 kg)
- 1 large egg
- 1 1/2 cups (375 g) refrigerated or jarred Alfredo sauce
- 3/4 cup (2 ounces, or 55 g) crumbled feta cheese
Instructions:
Greeks know lamb and this casserole is a Greek favorite. Layers of savory eggplant are surrounded by seasoned ground lamb and white sauce flavored with mint, allspice, and feta cheese. This version uses both tomato and Alfredo sauces from your pantry.
- Heat 1 tablespoon (14 ml) of the oil in a large skillet over medium heat. Add the onion and cook until golden, about 5 minutes. Increase the heat to high and add the garlic, lamb, mint or oregano, allspice, 1/2 teaspoon pepper, and 1/2 teaspoon salt. Cook, breaking up the meat, just until it is no longer pink, 4 to 6 minutes. Stir in the tomato sauce, reduce the heat to medium-low, and simmer gently until slightly thickened, 15 to 20 minutes.
- Meanwhile, preheat the broiler. Peel the eggplants and slice them lengthwise into slabs about 3/8-inch thick. Put the slabs on a large baking sheet and brush both sides with the remaining 2 tablespoons (28 ml) olive oil. Sprinkle with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Broil 4 to 5 inches (10 to 13 cm) from the heat until lightly browned, 3 to 5 minutes per side.
- In a medium bowl, beat together the egg, Alfredo, and feta.
- Reduce the oven temperature to 350ºF (180°C, or gas mark 4). Arrange a layer of eggplant in the bottom of a shallow 21/2-quart (2.5-L) baking dish (such as an 11 x 7-inch, or 27.5 x 17.5-cm, dish). Spoon a layer of the lamb mixture over top. Add another layer of eggplant, another layer of lamb, and a final layer of eggplant. Poke in several places with a fork. Pour the Alfredo mixture over top.
- Bake until set and golden brown on top, 30 to 35 minutes.Let stand 15 minutes before cutting.