-
1
For the marinara:
-
2
Heat the olive oil, onion, garlic, and spices over medium heat for 4 minutes, stirring, until the onion is translucent.
-
3
Add the tomatoes, stir and to bring to a bubble.
-
4
Taste, and add more salt if youd like.
-
5
Simmer for 15-20 minutes, adding water 1/4 cup at a time to keep the sauce from getting too thick.
-
6
For the moussaka:
-
7
Prick the potato all over with a fork.
-
8
Microwave on high for 5 minutes to start the cooking process.
-
9
Peel the eggplant lengthwise using a vegetable peeler, but leave alternating strips of peel intact.
-
10
Slice the eggplant into 1/2 inch rounds and place on a paper towel.
-
11
Salt the eggplant slices, and allow it to weep while you prepare the rest of the dish.
-
12
Heat a large skillet to medium high heat.
-
13
Add the olive oil and lamb.
-
14
Stir, breaking up the lamb with a spoon.
-
15
Cook for 7 minutes or until the meat is nearly cooked through.
-
16
Add the cinnamon and allspice with a sprinkle of salt and the garlic.
-
17
Stir for 2 more minutes until the meat is cooked through and the garlic is fragrant.
-
18
Pour in the wine, and let bubble and reduce by half; for about 2 minutes.
-
19
Add 3 cups of the marinara to the meat mixture and stir to combine.
-
20
Taste, and add more salt, crushed red pepper, or allspice to your taste.
-
21
Keep it warm.
-
22
In a small bowl, combine the ricotta cheese, egg, mozzarella, and feta.
-
23
Stir to mix, and add a sprinkle of salt.
-
24
Set aside.
-
25
When cool enough to handle, thinly slice the potato, 1/4 inch thick or smaller.
-
26
Make the moussaka.
-
27
In the bottom of an 8x10 (or close to it) deep baking dish (3 inches or higher, or use a larger dish), spread 2/3 cup of the meat sauce.
-
28
Top the meat sauce with half the eggplant slices, overlapping if you need to.
-
29
Top the eggplant with another layer of sauce.
-
30
Over the sauce, layer the entire potato, shingling to overlap the slices.
-
31
Top the potato layer with a thin layer of sauce and another layer of eggplant.
-
32
Top the second layer of eggplant with all the remaining sauce.
-
33
Top the moussaka with the egg/cheese mixture.
-
34
Spread gently and leave a 1-inch rim around the edge of the baking dish so the cheese has room to spread.
-
35
Top the entire thing with the bread crumbs.
-
36
Cover the dish with foil and store in the fridge for up to 3 days, if youd like.
-
37
Or, bake and serve immediately!
-
38
When ready to serve, preheat the oven to 375 F. Bake the moussaka for 30 minutes, covered.
-
39
Remove the foil and bake for 15 minutes more until the cheese is browned on top and the moussaka is bubbly.
-
40
Remove it from the oven.
-
41
Let it rest for 15 minutes, then cut into squares like lasagna and serve.
-
42
You will LOVE this.
-
43
Its worth every bit of effort to make, and is really simple once you gather the ingredients!
