Miniature Moussaka

Course : Vegetables
Serves: 2
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1 small eggplant -- 3/4 to 1 pound
3 tablespoons olive oil or salad oil
1/2 pound ground lamb or ground beef
1/2 cup chopped onion
1 clove garlic
1 can stewed tomatoes -- 8 ounce
1 can mushroom stems and pieces -- 2 oz
1/4 cup catsup
2 tablespoons parsley flakes
1/4 teaspoon oregano leaves
1/4 teaspoon ground cinnamon
1 cup shredded monterey jack cheese
2 tablespoons grated parmesan cheese

Preparation / Directions:

Rinse eggplant and pat dry. Cut eggplant into 1/2 inch thick slices. Brush liberally with olive oil on both sides. Arrange in a single layer in a shallow pan and bake in a gas oven at 475 degrees F, turning if needed, until eggplant slices are well browned on both sides (about 30 minutes). Meanwhile in a wide skillet over a medium high flame brown ground lamb. Add onion and garlic and cook 5 minutes. Discard excess fat. Add tomatoes, mushrooms, catsup, parsley, oregano and cinnamon and cook, uncovered, over medium flame until sauce is thick. Arrange half the eggplant in the bottom of a shallow 1 quart baking dish, layer with half the meat mixture and sprinkle with half of the Monterey Jack. Repeat layers and sprinkle parmesan evenly over the top. Bake in a gas oven at 375 degrees F for about 20 minutes or until browned and bubbly.

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