Moussaka (Lamb and Eggplant Casserole)
| Yield: | 6 Servings |
| Categories: | Appetizers, Main Dishes, Microwave, Meats |
| 4 | 7 to 8" eggplants, washed | |
| 1 | tb | Salt |
| 2 | tb | Olive oil |
| 2 | lb | Lean ground lamb |
| Vegetable oil | ||
| 2/3 | c | Finely chopped onion |
| 8 | oz | Sliced mushrooms, drained |
| 1 | ts | Salt |
| 1 | ts | Dried rosemary leaves |
| 1/2 | ts | Dried thyme leaves |
| 1 | Clove garlic, peeled and crushed | |
| 2/3 | c | Beef stock or broth |
| 1 1/2 | ts | Cornstarch |
| 3 | tb | Tomato paste, (save remainder for sauce) |
| 3 | Eggs, slightly beaten | |
| Tomato sauce for Moussaka (recipe) |
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