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Plaza Diner Moussaka




Source of Recipe


Internet


List of Ingredients




Eggplant
2 1-lb. eggplants
1/2 cup extra-virgin olive oil

Lamb
2 tablespoons extra-virgin olive oil
3/4 cup finely chopped onion
2 garlic cloves, minced
3 lb. lean ground lamb
1 cup canned Italian plum tomatoes, well drained and finely chopped
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon dried oregano
3 large eggs
1 cup freshly grated Parmesan cheese

Sauce
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese
1/4 cup finely grated Pecorino Romano cheese
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon sea salt
Freshly ground black pepper
3 large eggs



Recipe



1. To make the eggplant: Preheat the broiler.

2. Trim the stem end from the eggplants and slice lengthwise into 1/3-inch slices. Brush both sides with the oil and place on rimmed baking sheets. Broil 4 inches from the heat until browned on one side. Turn over and brown the other side.

3. To make the lamb: Heat the oil in a large pot over medium-high heat. Add the onion and garlic and sauté until the onion browns slightly. Add the lamb and cook over high heat, breaking up lumps with a spoon, until the meat loses its raw look. (I find a hand-held blender comes in handy to do this, after the meat is cooked.)

4. Add the tomatoes, salt, cinnamon, and oregano. Cook at a simmer for 30 minutes. Remove from the heat and let cool. Beat in the eggs and cheese.

5. To make the sauce: In a medium bowl, mix the ricotta, Parmesan, Pecorino Romano, nutmeg, salt and pepper. Beat in the eggs.

6. To assemble: Preheat the oven to 350 degrees F (175°C).

7. Place a layer of eggplant (without overlapping the slices) in a 13 x 9-inch (32.5 x 22.5-cm) glass baking dish. Spoon half of the meat in an even layer over the eggplant. Top with another layer of eggplant and then the remaining meat. Place the remaining eggplant on top and cover with the sauce, spreading it out evenly.

8. Bake for 45 minutes to one hour, until the top is golden brown. Let sit for at least 10 minutes before cutting.

Makes 10 servings.