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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
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45 mL (3 tablespoons) olive oil
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2 medium eggplants
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250 mL (1 cup) 15% country-style cream
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250 mL (1 cup) Cheddar cheese, grated
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2 eggs
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To taste, salt and pepper
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1 can (398 mL/14 oz) tomato sauce
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2,5 mL (1/2 teaspoon) cinnamon
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5 mL (1 teaspoon) dried basil
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5 mL (1 teaspoon) dried oregano
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60 mL (1/4 cup) fresh parsley, chopped
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675 g (1 1/2 lb) ground lamb
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125 mL (1/2 cup) mushrooms, chopped
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1 garlic clove, crushed
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2 2 onions, chopped
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Directions
- Brush the eggplant slices with oil and broil until golden brown. Turn once during broiling.
- Heat the rest of the oil in a saucepan and sauté the onion, garlic, and mushrooms for 4 to 5 minutes. Add the lamb, brown the meat lightly, stirring constantly, and add the seasonings.
- Incorporate the tomato sauce and continue cooking for a few minutes to reduce, adjusting the seasoning as needed. Assemble the moussaka in an oven dish. Start with a layer of eggplant, then a layer of meat, and top with a final layer of eggplant. Bake in a 180˚C (350˚F) oven for 20 minutes.
- Beat the eggs with the cream. Season with salt and pepper, add the Cheddar cheese, and pour over the moussaka. Bake for another 30 minutes at 180˚C (350˚F) or until golden brown.
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