September 12, 2013

Mama Moussaka

Okay, so this photo doesn't do the inner gooey-ness of this dish any justice, and I didn't get a chance to take another pic before we wolfed it down, but trust me on this one....
 Man, oh, man....this is some good shit.

I can't believe this dish isn't more common, especially for those trying to reduce carbs. 
It is like a pasta-less version of eggplant parmesan/lasagna.
Much to my delight I made this recipe in trying to prepare for our annual 'Feast.' 
Our theme is Greek food this year, and if this dish is any indication of what is to come, we hit the nail on the head with this choice.

Serves 6-8

2 lbs ground lamb or beef (I used a beef, veal, pork mixture)
2 medium eggplants, sliced lengthwise (about 1/4 to 1/2 inch thick)
1 medium onion, chopped
1 large fresh tomato, sliced
2 cups tomato sauce
1 cup panko bread crumbs
1 cup parmesan cheese
salt and pepper

1. Slice eggplants, lengthwise about 1/4 inch thick; rinse, drain and pat dry
2. Cook onion until translucent
3. Add meat and cook until brown; drain fat/juices
4. Add sauce to the meat and mix. Adjust flavors with s/p.
5. Create a layer of eggplant in a baking dish trying to not leave any gaps between the eggplants, then top with meat sauce then repeat. Finish with a layer of the fresh, sliced tomatoes.
6. Top with panko and parmesan cheese
7. Bake for 30 minutes until panko is golden brown and you can easily poke through the eggplant. If the panko browns before the eggplant is cooked, top with a loose piece of foil.

Options: Add crushed red pepper to the sauce for extra spice, or use porto mushrooms instead of meat for your protein for a vegetarian version. 

What is your favorite Greek recipe!?
Please share as we prepare for our annual Greek food festival in November!

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