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Quick Moussaka

Quick Moussaka

Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.

Everyday Food, March/April 2003 http://www.marthastewart.com/314102/quick-moussaka
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Rated
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  • Prep Time 45 minutes
  • Total Time 1 hour
  • Yield Serves 4

Ingredients

    • Butter, for baking dish
    • 1 large eggplant (2 1/2 pounds), peeled and cut into 1-inch chunks
    • 7 tablespoons olive oil
    • Salt and pepper
    • 2 onions, chopped
    • 2 cloves garlic, minced
    • 1 pound ground beef or lamb
    • 1 can (28 ounces) whole tomatoes, drained
    • 2 teaspoons tomato paste
    • 1/3 cup chopped fresh flat-leaf parsley
    • 2 teaspoons dried oregano
    • 1 teaspoon ground cinnamon
    • 1 cup (9 ounces) ricotta cheese, room temperature
    • 3/4 cup (4 ounces) feta cheese, room temperature
    • 1 large egg, room temperature

Directions

  1. Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer.
  2. In a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.
  3. Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.

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