Lamb and Eggplant Moussaka

INGREDIENTS

  • 1 lb ground lamb

  • 2 large eggplants, sliced

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 can diced tomatoes

  • 2 tablespoons tomato paste

  • 1 teaspoon cinnamon

  • 1 teaspoon oregano

  • 2 cups béchamel sauce (homemade or store-bought)

  • ½ cup grated Parmesan cheese

  • 2 tablespoons olive oil

  • Salt and pepper to taste

PREPARATION

  1. Preheat oven to 375°F (190°C). Sprinkle salt on eggplant slices and let sit for 20 minutes, then pat dry.

  2. Heat olive oil in a pan and fry eggplant slices until golden brown. Set aside on a paper towel to drain excess oil.

  3. In the same pan, sauté onions and garlic until softened. Add ground lamb and cook until browned. Stir in diced tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 15-20 minutes.

  4. In a baking dish, layer the eggplant slices and lamb mixture, alternating layers. Finish with a layer of béchamel sauce and sprinkle Parmesan cheese on top.

  5. Bake for 30-40 minutes until the top is golden brown and bubbling. Let sit for 10 minutes before serving.

find all ingredients at fruiterie dollard!