Mock Moussaka

Name: Mock Moussaka
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 794 grams whole tomatoes, undrained; 1 eggplant, sliced into 1/4-inch-thick rounds; 118 milliliters crumbled Feta, plus more for garnishing; 237 milliliters fresh flat-leaf parsley, chopped; 118 milliliters heavy cream; 1 teaspoons kosher salt; 454 grams lamb sausage, casings removed; 8 fresh mint sprigs; 2 pitas, halved; 0 teaspoons red pepper flakes; 59 milliliters tomato paste

Mock Moussaka requires roughly 45 minutes from start to finish. This main course has 441 calories, 20g of protein, and 29g of fat per serving. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. It is a rather inexpensive recipe for fans of Mediterranean food. A mixture of pitas, eggplant, mint sprigs, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat oven to 400 F.In a large skillet, over medium-high heat, cook the sausage, crumbling it with a wooden spoon, until browned, about 5 minutes. Spoon off and discard any fat.

Ingredients you will need

Sausage

Equipment you will use

Wooden Spoon

Frying Pan

Oven

Add the tomatoes and their juices. Crush the tomatoes with the back of the spoon. Stir in the tomato paste, parsley, salt, and red pepper flakes and cook until the mixture has thickened slightly, about 5 minutes. Spoon a thin layer of the meat sauce into the bottom of an 8-by-11-inch baking dish or shallow 2-quart casserole. Top with half the eggplant slices, overlapping them slightly, and half the meat sauce. Repeat with the remaining eggplant and meat sauce.In a small saucepan, over medium-low heat, warm the cream and Feta, stirring frequently, until smooth.

Ingredients you will need

Red Pepper Flakes

Tomato Paste

Eggplant

Tomato

Parsley

Cream

Sauce

Feta Cheese

Meat

Salt

Equipment you will use

Baking Pan

Sauce Pan

Drizzle the cheese mixture over the casserole. Cover with foil and bake for 30 minutes. Uncover and bake until the eggplant is tender and the top is golden, about 30 minutes more.Warm the pitas in the oven during the last 5 minutes.

Ingredients you will need

Eggplant

Cheese