This is my first attempt at Mousaka and it was delicious! Prepping takes a while but well worth the effort.
Ingredients:
- 2 large eggplants sliced lengthwise into 1/4 inch slices. Discard end pieces or keep for a stir-fry.
- extra virgin olive oil
- 1 lb beef (you could use lamb also)
- 1 tbsp dried oregano
- 1 tsp ground cinnamon
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
- 1/2 tsp paprika or hot paprika
- 1/2 c red wine
- 1 14oz tin diced tomato
- 1 tsp sugar (I omitted the sugar)
- 1/2 c hot beef broth (I did not heat)
- 2 large Russet potatoes, peeled, sliced very think lengthwise
- water (I didn’t use)
- 4 tbsp dried bread crumbs
Cheese Topping:
- 3/4 c fat free Greek yoghurt
- 3 large eggs, at room temperature, beaten
- 1 tbsp flour
- 1/2 c reduced fat ricotta cheese (cream cheese would work, so would goat cheese
Instructions:
- Spread the eggplant slices in one layer and sprinkle with salt. Let sit for 30 minutes to ‘seat out’ bitterness.
- Pat the eggplant slices dry and assemble in one layer on as many lightly oiled baking sheets that you need.
- Drizzle generously with olive oil.
- Place the baking sheets on the top oven rack and broil briefly, turning over so that both sides of the eggplant are softened and golden brown. Do this in batches if need be. Remove from oven and set aside.
- Heat about 2 tbsp olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Add the beef or lamb. Cook until the meat is fully browned, tossing regularly to break up the meat. Drain any excess fat and return to skillet.
- Add the seasonings, dried oregano, cinnamon, pepper, nutmeg, paprika. Stir to coat the meat with the spices.
- Add the wine and simmer for about a minute to rescue Stir in the canned tomatoes, sugar and broth. Simmer on medium low for about 30 minutes.
- Preheat oven to 350 degrees.
- While the meat is simmering, peel and slice the potatoes and boil for approximately 5 minutes until potatoes are soft. Drain the water and set aside.
- Whisk the greek yoghurt with the eggs and the flour. Add the ricotta and feta cheese and whisk again to combine.
- Lightly oil a 9 1/2″ by 13″ pan. Layer the eggplant slices on the bottom. Add the meat sauce and spread over the eggplant.
- Layer the potatoes over the meat sauce and sprinkle with the breadcrumbs.
- Layer the cheese mixture over the potatoes.
- Bake at 350 degrees for 45 minutes. If need be, broil for a minute or two until a nice golden brown.
- Remove from heat and let sit for 10 minutes.
Enjoy with a salad and a glass of wine (of course).
NOTE: Prepare a day in advance up to the point of layering the potatoes then cover and refrigerate. On the day to be eaten, bring the dish to room temperature, preparation the cheese mixture and bake!
