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Print this Recipe    Moussaka

1 1/2 pounds eggplant, sliced lengthwise
1/4 cup salt
3 tablespoons butter
2 small onion, finely chopped
1 clove garlic, minced
1 1/2 pounds lamb
28 oz can whole tomato, drained, juice reserved, coarsely chopped
3 tablespoons tomato paste
1 teaspoon thyme
1/2 teaspoon nutmeg
1 teaspoon fresh ground black pepper
3/4 cup vegetable oil
3 egg
1 cup light cream
1 cup Parmesan cheese, grated

Place eggplant slices in a colander, sprinkle with salt and let
drain for 30 minutes. In a large skillet, over moderate heat, melt
butter and saute onion and garlic until onion is translucent, about
5 minutes. Add lamb and continue to cook, stirring, until meat its
pink color, about 10 minutes. Add tomatoes, tomato paste, half the
reserved tomato juice, thyme, nutmeg and pepper. Bring to a simmer
then remove from heat. Pat eggplant slices dry with paper towel.
In a large skillet, over moderate heat, saute eggplant slices in
1/4 cup of the oil until golden brown on both sides. Drain on paper
towel. Preheat oven to 350 degrees and lightly oil an ovenproof
casserole. Place a layer of eggplant in the bottom of the prepared
casserole, covered by the meat mixture. Continue layering, ending
with eggplant, until all ingredients are used. Cover and bake for
40 minutes. In a small bowl whisk together the eggs and cream. Stir
in the cheese. Remove casserole from oven, remove cover from
casserole and pour egg mixture over top. Return to oven, uncovered,
and bake until topping is puffed and golden, about 15 minutes.

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