Moussaka
This is a simplified recipe that uses yogurt and cream rather than a Béchamel sauce; the extra effort comes from moving ingredients in and out of the pan and then laying the dish before you bake it.
INGREDIENTS | SERVES 4
- 7 tablespoons extra-virgin olive oil
- 1 medium eggplant, peeled and sliced into ½" rounds
- Salt and freshly ground black pepper to taste
- 1 large white onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground lamb or beef
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 15-ounce can diced tomatoes
- 4 medium russet or red potatoes, peeled and thinly sliced
- 1 cup freshly grated Parmigiano-Reggiano
- 2 cups plain whole yogurt
- 3 eggs, lightly beaten
- ¾ cup light cream
- OPTIONAL: additional ground nutmeg to taste
Preheat oven to 375°F.
Add 2 tablespoons of the oil to an ovenproof Dutch oven and bring to temperature over medium-high heat. Add the eggplant slices and brown them for 2 minutes on each side; remove and drain on paper towels. Lightly salt and pepper the eggplant slices.
Add another 2 tablespoons of oil to the same Dutch oven and bring it to temperature over medium heat; add the onion and sauté for 3 minutes, or until the onion is transparent. Add the garlic and ground lamb or beef; salt and pepper to taste and brown the meat completely, breaking it apart as it cooks. Stir in the cinnamon, nutmeg, and tomatoes; simmer uncovered for 10 minutes. Transfer the cooked meat mixture to a bowl.
Wipe out the Dutch oven, add the remaining 3 tablespoons of oil, and bring it to temperature over medium heat. Add the potato slices and brown them for about 5 minutes on each side, or until cooked through; spread the potatoes in an even layer across the bottom of the pan. Lightly season with salt and pepper.
Spread the meat over the layer of potatoes, arrange the eggplant on top of the meat, and top the meat with the Parmigiano-Reggiano.
Add the yogurt, eggs, and cream to a medium-sized bowl; stir to combine and pour over the Parmigiano-Reggiano. Sprinkle additional nutmeg over the yogurt sauce, if desired. Let sit for 10 minutes, and then move to the oven and bake for 40 minutes, or until golden brown and bubbly. Remove from the oven and let rest for 15 minutes before serving.
