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LOCATION: Recipes >> Greek >> Moussaka 13

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1 1/2 pounds eggplant, sliced lengthwise
1/4 cup salt
3 tablespoons butter
2 small onion, finely chopped
1 clove garlic, minced
1 1/2 pounds lamb
28 oz can whole tomatos, drained, juice reserved, coarsely chopped
3 tablespoons tomato paste
1 teaspoon thyme
1/2 teaspoon nutmeg
1 teaspoon fresh ground black pepper
3/4 cup vegetable oil
3 eggs
1 cup light cream
1 cup Parmesan cheese, grated

Place eggplant slices in a colander, sprinkle with salt and let
drain for 30 minutes. In a large skillet, over moderate heat, melt
butter and saute onion and garlic until onion is translucent, about
5 minutes. Add lamb and continue to cook, stirring, until meat it's
pink color, about 10 minutes. Add tomatoes, tomato paste, half
the rese rved tomato juice, thyme, nutmeg and pepper. Bring to a
simmer then remove from heat. Pat eggplant slices dry with paper
towel. In a large skillet, over moderate heat, saute eggplant slices
in 1/4 cup of the oil until golden brown on both sides. Drain on
paper towel. Preheat oven to 350 degrees and lightly oil an
ovenproof casserole. Place a layer of eggplant in the bottom of
the prepared casserole, covered by the meat mixture. Continue
layering, ending with eggplant, until all ingredients are used.
Cover and bake for 40 minutes. In a small bowl whisk together the
eggs and cram. Stir in the cheese. Remove casserole from oven,
remove cover from casserole and pour egg mixture over top. Return
to oven, uncovered, and bake until topping is puffed and golden,
about 15 minutes .


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