Moussaka

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 2 eggplants, sliced lengthways in 1cm slices
• 1/4 cup olive oil
• 500 g fresh ricotta
• 350 g feta, crumbled
• salt and pepper, to taste
• 1/2 cup breadcrumbs
• 1/2 cup parmesan cheese, grated
• 1 tablespoon olive oil
• 2 medium brown onions, diced
• 2 garlic cloves, crushed
• 800 g ground lamb or 800 g ground beef
• 1 (800 g) can diced tomatoes
• 1 bay leaf
• 1 tablespoon ground cinnamon
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 2 teaspoons nutmeg

Recipe

• 1 if you so wish you could salt your eggplant for 20-30 minutes to begin.
• 2 to make filling, heat olive oil in large pan over med-high heat. add the onions and garlic and cook for 5 minutes until soft but not coloured.
• 3 increase heat to high and add mince,stir occassionally, until browned.
• 4 reduce heat and add tomatoes, bay leaf, and the herbs and spices. simmer uncovered for 35 minutes or until the mixture has thickened slightly.
• 5 rinse and pat dry the eggplant slices then brush with olive oil. grill until browned on both sides. set aside.
• 6 preheat oven to 200°c
• 7 place ricotta and feta in a bowl and mash until combined. season with salt and pepper.
• 8 sprinkle 1/2 the breadcrumbs over the base of 21 x 26cm ovenproof dish. lay half the eggplant slices over the breadcrumbs then spread the mince mixture over. sprinkle with 1/2 the parmesan then top with remaining eggplant.
• 9 spread the ricotta mixture over the eggplant. sprinkle with remaining breadcrumbs and parmesan.
• 10 bake in preheated oven for 40 minutes or until heated through and golden.
• 11 remove from oven and cool slightly before serving.