Mama'S Moussaka

1. 1

   Veggies:

2. 2

   Salt the sliced eggplant and let moisture draw for 30 minutes. Rinse and pat dry. Arrange eggplant and zucchini on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast in 375 oven until soft. Set aside.

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   Meat:

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   Sautee mushroom, onion, and garlic in olive oil on med-high heat until onions are partially translucent. Add lamb and brown, allowing it to break apart a little. When the lamb is almost cooked through, add the tomatoes, lemon juice, cumin, and cinammon. Stir to distribute evenly. Turn heat down to med-low and simmer to reduce a little, until the sauce is thick like a ragu. Set aside.

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   Potatoes:

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   Quarter potatoes and boil in salted water until soft. Reserve about 1 cup of water, discarding the rest. Using a hand masher or electric mixer, smash potatoes a bit until they are broken apart. Add in olive oil, butter, and milk or cream, and blend together. Use the potato water sparingly, blending in only enough to add volume to the potatoes. Salt and pepper to taste. Set aside.

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   Breadcrumbs:

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   Toss all ingredients together.

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   Cream Sauce:

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    Warm butter in small saucepan over low heat. Add flour and stir consistently until the roux browns slightly. Add spices and cream, whisking together slowly. Continue to stir slowly until the sauce has thickened slightly. Do not let it boil.

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    Assemble the casserole:

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    in a 9x12 casserole dish, layer vegetables on the bottom, meat sauce next, then spread potatoes over the top. Drizzle with cream sauce, sprinkle with breadcrumbs, and (if you like) drizzle with a little olive oil on top of the breadcrumbs.

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    Bake at 375 for about 30 minutes, until the breadcrumbs are browned and the casserole is simmering.

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    Serve with greek salad and red wine.

No additional tips available.