Mock moussaka

Yield: 6 Servings

Measure Ingredient
3 \N Eggplant (baby); 1\\4 inch slices
1½ \N Ground beef, lamb, or turkey
1 \N Large onions; chopped
3 \N Garlic; minced
2 tablespoons Olive oil
1 \N Tomatoes; crushed
1 \N Tomato paste
⅓ cup Black or green olives; chopped (Kalamata best)
3 tablespoons Fresh basil leaves; chopped
½ cup Fresh Italian parsley (packed); chopped
½ teaspoon Dried oregano
1½ teaspoon Sugar
\N \N 2-3 oz feta cheese; crumbled
3 \N Fresh dill; chopped

To prepare the eggplant, salt both sides of each piece and place in a colander in a single layer for about 1 hour to drain. Rinse, pat dry, and set aside

Brown the meat in a medium size skillet over medium heat. Drain off the fat and liquid and remove the meat to a bowl or plate. Using the same skillet, cook the onion and garlic, stirring, over medium heat until softened. To make the sauce, add the rest of the ingredients, except the feta cheeseand dill, and simmer until hot and slightly thickened, 15-20 minutes.

Layer in the slow cooker in this order: sauce, eggplant, meat, sauce, eggplant, meat, sauce. Sprinkle the feta cheese on top and the dill on top of that. Cover, set on low, and cook for 7-9 hours, or set on high and cook for 2-3 hours.

Contributor: Lora Brody Plugged In

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