Greek Moussaka
This recipe was taken word for word from the food 911 recipe. i saw this on tyler florence's show and tried it with my husband as a lower carb meal. it was so good we made it two more times very soon after. we use grated parmesan in place of the bread crumbs and i also added a bit more lemon, but it is fantastic no matter what. goes great over rice if you aren't watching carbs like my husband is.
Steps
To prepare the eggplants: cut off the stems , remove the skin with a vegetable peeler , and cut lengthwise into 1 / 2-inch thick slices.
Season all the pieces of eggplant with salt and pepper on both sides.
Coat a large skillet with oil and heat over medium flame.
Fry the eggplant in a single layer , turning once , until brown on both sides- you will need to do this in batches , adding more oil , as necessary.
Drain the eggplant as they cook on a paper towel-lined platter.
Add a little more oil to the pan and toss in the onion , garlic , lemon slices , oregano , and parsley.
Cook and stir until soft and fragrant , about 3 minutes.
Add the ground lamb , stirring to break up the meat.
Season with salt and pepper , and toss in the cinnamon stick.
Stir in the tomato paste and hand-crushed tomatoes.
Simmer until the liquid has evaporated , stirring occasionally.
Remove from the heat.
Preheat the oven to 350 degrees f.
Line the bottom of a 9 by 13-inch glass or ceramic baking .
Ingredients
eggplants, kosher salt, fresh ground black pepper, extra virgin olive oil, onion, garlic cloves, lemon, oregano leaves, fresh flat-leaf parsley, ground lamb, cinnamon stick, tomato paste, whole tomatoes, feta cheese, parmesan cheese, fresh breadcrumb