Impress your friends and family with this extremely flavorful lasagna-like dish. For a great Sunday supper, serve with a salad and the delicious 2017 Laurel Glen Estate Cabernet.
Courtesy of Wine Club Member Shaun Myrick
Ingredients
| 2 eggplant — about 3 pounds | 1 yellow onion, diced |
| 3 cloves garlic, minced | 1/2 pd. shiitake mushrooms, chopped |
| 1 pound ground lamb | 1 cup diced tomatoes |
| 2 Tbsp tomato paste | 1 tsp cinnamon |
| 2 Tbsp fresh oregano, minced | 1/2 cup red wine |
| salt & pepper | olive oil |
| 1/2 stick butter | 2 cups milk |
|
1/2 cup flour 3/4 cup plain Greek yogurt |
1 cup Parmesan, grated |
Directions
1.Slice the eggplant into rounds, ¼ inch thick or less. Layer them in a colander and sprinkle each layer generously with salt. Let sit for 30 minutes, rinse and pat dry.
2. Place slices on parchment lined baking sheets. Brush both sides lightly with olive oil. Bake for 30 minutes in a 400-degree oven, rotate baking sheets half way through. Reduce oven temperature to 350.
3. Heat a large heavy bottom pan over medium high heat, add a tablespoon of olive oil. Add onion and sauté until translucent. Add garlic and mushrooms and sauté until mushrooms start to release liquid. Add ground lamb and sauté until no longer pink. Stir in tomatoes, tomato paste, cinnamon, oregano, and red wine. Bring to a boil, reduce heat
and simmer for 30 minutes. Set aside.
5. Line bottom of an 8×11 casserole or baking dish with a layer of eggplant slices (1/3 of the slices). Cover with ½ of the meat mixture. Layer again with eggplant and then the remaining meat and top with remaining eggplant. Pour sauce over the top and sprinkle with the remaining cheese.
6. Place the Moussaka in preheated 350-degree oven and bake for 45 minutes. The edges should bubble and the center should brown.
4. Melt butter in a saucepan and add the flour, stir for one minute over medium-low heat. Slowly stir in milk and cook, stirring frequently, until mixture thickens. Once thick, stir in ½ cup Parmesan. Season with salt and pepper to taste. Remove from heat and slowly stir in yogurt.
2. Place slices on parchment lined baking sheets. Brush both sides lightly with olive oil. Bake for 30 minutes in a 400-degree oven, rotate baking sheets half way through. Reduce oven temperature to 350.
3. Heat a large heavy bottom pan over medium high heat, add a tablespoon of olive oil. Add onion and sauté until translucent. Add garlic and mushrooms and sauté until mushrooms start to release liquid. Add ground lamb and sauté until no longer pink. Stir in tomatoes, tomato paste, cinnamon, oregano, and red wine. Bring to a boil, reduce heat
and simmer for 30 minutes. Set aside.
5. Line bottom of an 8×11 casserole or baking dish with a layer of eggplant slices (1/3 of the slices). Cover with ½ of the meat mixture. Layer again with eggplant and then the remaining meat and top with remaining eggplant. Pour sauce over the top and sprinkle with the remaining cheese.
6. Place the Moussaka in preheated 350-degree oven and bake for 45 minutes. The edges should bubble and the center should brown.
4. Melt butter in a saucepan and add the flour, stir for one minute over medium-low heat. Slowly stir in milk and cook, stirring frequently, until mixture thickens. Once thick, stir in ½ cup Parmesan. Season with salt and pepper to taste. Remove from heat and slowly stir in yogurt.
5. Line bottom of an 8×11 casserole or baking dish with a layer of eggplant slices (1/3 of the slices). Cover with ½ of the meat mixture. Layer again with eggplant and then the remaining meat and top with remaining eggplant. Pour sauce over the top and sprinkle with the remaining cheese.
6. Place the Moussaka in preheated 350-degree oven and bake for 45 minutes. The edges should bubble and the center should brown.
6. Place the Moussaka in preheated 350-degree oven and bake for 45 minutes. The edges should bubble and the center should brown.
