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LOCATION: Recipes >> Greek >> Moussaka 12

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Moussaka

1 1/2 pounds eggplant
1/4 cup salt
3 Tbsp butter
2 small onions, finely chopped
1 clove garlic, finely chopped
1 1/2 pounds ground lamb
28 ounce can whole tomatoes, drained, juice preserved
3 Tbsp tomato paste
1 tsp dried thyme
1/2 tsp ground nutmeg
1 tsp freshly ground black pepper
3/4 cup vegetable oil
3 eggs
1 cup light cream
1 cup grated Parmesan cheese

Heat the oven to 350 degrees.

Slice the eggplant lengthwise and spread the slices on paper towels.
Sprinkle with half the salt and let them drain for 10 to 15 minutes.
Turn the pieces over and repeat with the remaining salt. Heat the
butter in a large pan over moderate heat. Add the onions and garlic
and cook until they are softened and translucent, about 5 minutes.
Add the lamb and continue to cook for about 10 minutes or until
the meat is no longer pink. Chop the tomatoes coarsely and add
them to the meat. Stir in the tomato paste, half the reserved
tomato juice, the thyme, nutmeg and pepper. Cook over moderate
heat for 5 minutes. Check the seasoning and add more salt and
pepper if desired.

Pat the eggplant slices dry with paper towels. Heat 1/4 cup of
the oil in a large skillet, add a third of the eggplant slices and
fry until golden brown on both sides. Remove them from the skillet
with a slotted spoon and drain on paper towels. Fry the remaining
batches of eggplant slices in the same way. Place alternate layers
of meat and eggplant in an ovenproof casserole, ending with a layer
of eggplant. Cover and bake in the 350 degree oven for 40 minutes.

Whisk together the eggs and the cream in a small bowl. Stir in
the cheese. Remove the lid from the casserole and pour the egg
mixture over the top of the moussaka. Return it to the oven and
cook for a further 15 minutes, uncovered, until the topping is
puffed and golden.

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