Seasonal Recipe: Moussaka (Lamb & Eggplant Casserole) Recipe Courtesy Schenker Family Farms (*Indicates OPFM Item) Ingredients: *1 Small Eggplant - sliced 1/2 teaspoon Salt 1/2 cup Flour *1/4 cup Olive Oil or Butter *1/2 cup Chopped Onion *1lb Ground Lamb *1/4 cup Red Wine 1/2 cup Tomato Sauce *1 tablespoon Parsley *1/2 teaspoon Thyme 1/2 teaspoon Pepper 1/2 teaspoon Salt 1/2 cup Dry Breadcrumbs *2 sliced Tomatoes 2 - 8oz containers of Yogurt *2 Egg Yolks beaten *1/4 cup Parmesan Cheese Directions: Sprinkle eggplant slices with salt and let stand 1 hour. Dry eggplant with a paper towel and dredge in flour. Brown lightly in oil or butter. Cook onion and lamb until lamb is lightly browned. Drain off any excess fat. Pour wine, tomato sauce, parsley and seasoning over lamb and onion.Cook on low heat for 15 minutes. Preheat oven to 350 degrees. Sprinkle half of breadcrumbs into bottom of casserole dish. Arrange eggplant slices in layer on breadcrumbs, then put meat mixture over eggplant slices. Put tomato slices on top of meat. Stir yogurt, remaining flour and egg yolks together then pour over tomato slices and sprinkle with parmesan cheese. Top with remaining breadcrumbs. Bake 45 minutes. **This is really good served with a fresh spinach salad and crusty, wheat rolls hot from the oven with butter and raw clover honey. It takes a little time to prepare, but the finished product is worthy of a Sunday supper.**
Posted on: Fri, 30 Aug 2013 02:31:04 +0000
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