Moussaka
| Category | Main dish
|
| Classification | Greek |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | |
| Comment | Used for years |
Ingredients
- 1 or 2 large or small eggplant
- 5 tablespoons olive oil
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 1 pound ground beef, lamb or combination, or ground turkey
- 2 cups fresh tomatoes, chopped. peeled
- 2/3 cup tomato puree
- 1 teaspoon fresh chopped basil
- 1/2 teaspoon fresh chopped thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons wheat germ - can leave out to make it gluten-free - or use oatmeal??
- 1/2 cup parmesan cheese, grated
Directions
1. Lightly oil or grease a 2 quart casserole. Set aside.
2. Wash and peel the eggplant. Cut into slices cross-wise, about 1/2 inch thick.
3. Add two tablespoons oil to a large skillet and place over medium heat. Add the eggplant slices, a few at a time, and brown quickly on both sides. Remove to a platter as eggplant slices brown, adding more oil to the skillet as needed.
4. Using the same skillet, add 1 tablespoon oil. Stir in chopped green pepper and onion; saute over low heat, stirring constantly, until tender, about 5 minutes. Stir in ground beef, turkey, lamb etc. and cook over medium heat, stirring constantly, until lightly browned, or just until no pink shows.
5. Pour excess fat from meat and vegetable mixture. Return skillet to low heat and add tomatoes and tomato puree. Stir in basil, thyme, salt, and pepper. Simmer mixture for about 10 to 15 minutes, uncovered. Remove from heat.
6. If you are doing gluten-free, omit the wheat germ and either use oatmeal, or omit. For the dairy sensitive, I think this would work without the cheese, too. Maybe just add some more veggie type stuff.
In a small bowl, combine wheat germ and Parmesan cheese. Arrange alternate layers of meat sauce and eggplant slices in prepared casserole; beginning and ending with meat sauce. Sprinkle mixture of wheat germ and Parmesan cheese over each layer of meat sauce, except bottom.
7. Bake in preheated oven, on middle rack, uncovered for 45 minutes, or until eggplant is tender. Remove casserole from oven and allow to stand for 1- minutes before serving.
Yield: 6-8 servings.
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