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MOUSSAKA (AKA EGGPLANT CASSEROLE)

Servings 0

Ingredients

  • 2 large eggplants sliced (I do mine in rounds, others slice lengthwise), ends discarded
  • Salt
  • Olive oil for brushing or spraying
  • 2 medium zucchini cut in half and sliced lengthwise.
  • 1 large yellow onion finely chopped
  • 1 lb ground turkey lamb or beef
  • 1 tbsp dried oregano
  • 1 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 1/2 tsp ground nutmeg
  • 1/2 tsp paprika or hot paprika
  • 1/2 cup red wine or additional beef stock I like wine in this
  • 2 diced peeled and seeded tomatoes or 14 oz can diced tomatoes
  • 1/2 cup hot broth chicken, vegan or beef

CHEESE TOPPING

  • ¾ cup fat free Greek yogurt
  • 3 eggs at room temperature, beaten
  • 1 tbsp all purpose flour gluten free for me (or leave out if you want keto)
  • 1/2 cup ricotta reduced fat is ok
  • 3 oz crumbled feta cheese
  • 3 tbsp grated parmesan cheese for flavor
  • ¼ teaspoon nutmeg

Instructions

  • Slice eggplants, place in glass baking dish, salt each slice (I stack them on top of each other in piles of 2 or 3 – just so you have the same number in each pile). Put another baking dish on top of the slices and put something kind of heavy on top of that (I use my Brita pitcher full of water). Let set for 30 minutes to "sweat out" its bitterness.
  • Pat the eggplant slices dry and assemble in one layer on a lightly oiled baking sheet. I use a pastry brush to coat each slice with olive oil. Place the baking sheet on the top oven rack and broil briefly, turning over so that both sides of the eggplant are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside. Repeat with zucchini slices, if using.
  • Heat a skillet and spray with olive oil (or if you really like oil, add two tablespoons). Cook ground meat (turkey, beef or lamb) over medium heat until it’s nicely browned and you are scraping bits from the bottom of the pan. Add the onions and cook until they’re translucent. Add garlic and stir into meat. Now add the dried oregano, ground cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes and broth. Simmer on medium-low heat for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • To prepare the cheese topping, whisk the Greek yogurt with the eggs and flour. Add the ricotta and feta cheese and whisk again to combine. Or put it all in the blender! Stir in parmesan cheese.
  • When ready, lightly oil a 9 1/2" x 13" oven-safe baking pan. Layer half the eggplant slices on the bottom. Layer the zucchini slices on top of the first layer of eggplant. Add the meat sauce and spread to cover the vegetables. Add another layer of eggplant. Finally spread the cheese topping.
  • Bake in the 350 F degree-heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka is a nice golden brown color (watch carefully).
  • Remove from the heat and let sit 5-7 minutes before cutting through into squares to serve.

Notes

Prepare ahead note: you can prepare and cook the eggplant, meat sauce, and zucchini the day before or even a couple days in advance. Place each in its own tightly-shut container and store in the fridge. The day you are ready to serve the moussaka, bring the ingredients to room temperature. Prepare the cheese topping, then assemble the moussaka in an oven-safe dish and bake.