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Not So Greek Moussaka

A take on the Greek style moussaka without the traditional rich béchamel sauce. This version is topped with gooey and delicious cheddar and pecorino cheese. A sort of pasta less eggplant lasagna!

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 20 minutes | Ready In: 40 minutes
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US Metric

1 TB+4 TB olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 lb. ground lamb

1/2 c. red wine

2 TB tomato paste

1 (15 oz. ) can diced tomatoes

¼ c. raisins

¼ c. pine nuts, toasted

1 bay leaf

1 cinnamon stick

1/8 tsp. ground allspice

½ tsp. salt, additional as needed

¼ tsp. freshly-ground black pepper, additional as needed

1 lb. round eggplant, 1/4-inch slices

1/2 c. cheddar cheese, shredded

¼ c. pecorino cheese, grated


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Cooking Process:

Heat the broiler. In a large skillet over medium heat; saute onion and garlic in 1 tablespoon of oil. Add the lamb and cook through. Stir in wine, tomato paste, tomatoes, raisins, pine nuts, bay leaf, cinnamon, allspice, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer 10 minutes. Brush eggplant slices with remaining oil and season with salt and pepper. Broil until slightly browned, on both. Light grease an 8-inch baking pan. Layer half the eggplant in prepared dish. Spoon half of meat sauce; repeat layers. Top with cheeses. Broil until just starting to brown, 1 to 2 minutes. Serves 6-8.