Patligian moussaka

Yield: 1 servings

Measure Ingredient
2 mediums To lg. eggplants
½ pounds Lean ground lamb
½ pounds Lean ground round
1 can Tomato sauce
1 can Italian style cut tomatoes
1 medium Yellow onion; chopped
1 \N Red; green or gold bell pepper, diced
\N \N Salt and pepper to taste
1 dash Cayenne pepper
1 teaspoon Fresh basil leaves; chopped
1 \N Clove crushed garlic
2 tablespoons Olive oil

Prepare the eggplant by peeling and slicing into ¼ inch rounds. Sprinkle the eggplant rounds generously with salt and let stand until the eggplant sweats. Thoroughly wash off the salt, and then squeeze the eggplant lightly and then dry. Brown off the ground meat in the olive oil, and then add the rest of the ingredients. Now layer the eggplant and the meat mixture alternately (eggplant first) in a covered glass casserole. The last layer should be meat. Bake in a 350 degree oven for 45 minutes to 1 hour. A variation to this recipe would be to add a layer of Monterey Jack cheese interspersed with the meat and eggplant.

Posted to CHILE-HEADS DIGEST by "Rockin' Randy" <ledbelly99@...> on Aug 15, 1999, converted by MM_Buster v2.0l.

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