This recipe was originally written to make 2 servings and is referred to in the Sunset cookbook as Miniature Moussaka. It is a variation on the more traditional recipes from Greece or Turkey. I have tripled it to share and freeze the leftovers.
I will include the original ingredient measurements in parentheses in the list for anyone wishing to make the smaller version.
I love fried eggplant and this gave me an alternative way to cook the delicious ones I recently got at the farmer's market in Portland, Oregon.
Prep Time: 45 minutes, includes baking of eggplant and preparing and cooking sauce
Cook Time: 20 minutes, casserole baking time
Total Time: 1 hour +
Yield: 12 - 16 servings
Source: Sunset Cooking for Two ... of Just for You - Copyright 1978
Ingredients:
- 3 small eggplant (1 small eggplant, .75 - 1 lb.)
- 9+ Tbsp olive oil (approximately 3 Tbsp.), another oil may be substituted
- 1.5 lb ground beef or lamb (.5 lb.) - I used ground beef, mainly because the market did not have any ground lamb. Beef is also a more economical option.
- 1.5 cup chopped onion (.5 cups)
- 3 cloves garlic, minced or pressed (1 clove)
- 3 14.5 oz cans of petit cut stewed tomatoes (1 8 oz. can)
- 8 fresh mushrooms, sliced (1 can 2 oz. mushroom stems and pieces) I chose to use fresh because I prefer them to canned. The extra stewed tomatoes helped compensate for the missing mushroom liquid.
- .5 cups catsup on the overfull side (.25 cups catsup) I did not triple this as I had used the extra tomatoes.
- 2.5 tsp dried parsley (2 tablespoons minced parsley)
- 1.5 tsp cinnamon (.25 tsp. cinnamon)
- 1.5 tsp oregano (.25 tsp. oregano)
- 3 cups shredded Monterey Jack cheese (1 cup about 4 oz.)
- 4 - 6 Tbsp grated Parmesan cheese (2 Tbsp.)
Steps:
- Preheat oven to 475 degrees F.
- Rinse off your eggplant and pat dry. Cut off the stem and flower end (if desired).
- Cut eggplant into .5 inch slices.
- Brush both sides, liberally with olive oil.
- Arrange in a single layer on a baking sheet or glass baking dish.
- Bake at 475 degrees F for 30 minutes, turning as needed, until well browned on both sides. Set aside. Reduce oven temperature to 375 degrees F.
- Chop your onion and garlic. Rinse and then slice the mushrooms.
- In a large frying pan, brown the ground beef. I sprayed the pan with cooking spray as I use lower fat ground beef.
- Add the onions and garlic. Cook until the onion is soft and translucent, approximately 5 minutes.
- Add the tomatoes, I rinsed the cans and added about .25 cups water as a result. If you use regular stewed tomatoes, break them up with a spoon.
- Add the mushrooms, catsup, oregano, cinnamon, and the parsley. Stir.
- Cook, uncovered over medium heat until the sauce is thickened, about 10 - 15 minutes. Stirring occasionally.
- Arrange a layer of eggplant in the bottom of your baking dish.
- Spoon about half of the meat sauce over the slices.
- Sprinkle on half of the Jack cheese.
- Add the rest of the eggplant slices and sauce, again topping with the remaining cheese.
- Sprinkle the Parmesan cheese over the top and place in a 375 degree F oven for 20 minutes or until the top is lightly browned and the sauce is bubbly.
- Serve and enjoy.
