Moussaka On The Half Shell

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 (3/4 lb) eggplants
• 1 cup all-purpose flour
• 1/4 cup olive oil
• 2 tablespoons butter or 2 tablespoons margarine
• 2 cups chopped onions
• 2 garlic cloves, finely chopped
• 1 cup sliced mushrooms
• 1 cup pignoli nuts or 1 cup slivered almonds
• 1 1/2 lbs ground lean lamb
• 2 cups fresh breadcrumbs
• 2 cups peeled diced tomatoes
• 1 tablespoon salt
• 2 teaspoons oregano
• 1/2 teaspoon black pepper

Recipe

• 1 cut each eggplant in half lengthwise. hollow out the eggplant halves leaving a 1/2-inch thick shell. dice eggplant pulp.toss with flour to coat well.
• 2 sauté eggplant pulp, half at a time in 2 tb. olive oil. cook until lightly brown. spread on paper towels to drain. repeat with eggplant and oil.
• 3 add butter or margarine to skillet, sauté onion, garlic, mushrooms and nuts for 5 minutes. add lamb and cook until all pink color disappears. break up lamb with fork as it cooks.
• 4 in large bowl combine cooked eggplant and meat, fresh breadcrumbs, tomatoes, salt, oregano and black pepper. spoon filling into eggplant shells.
• 5 set shells in large baking pan. pour in water to depth of 1 inch. cover pan tightly with foil.
• 6 bake at 375°f for 45 minutes.
• 7 remove foil. increase heat to 400°f.
• 8 bake 15 minutes longer.
• 9 sprinkle with chopped parsley if desired.