Remixed Moussaka

Hella Eggplant: I didn’t really fall for this dish until I had it in Athens. In addition to the spiced ground beef, I added mushrooms to boost the umami. The eggplant is one of the key layers, but if you substituted that for pasta, it would basically be lasagna. It’s usually topped with mashed potatoes (like a shepherd’s pie), but I made this Remixed Moussaka with a fluffy and cheesy egg layer. It takes a little bit of time to make, but it’s worth it, and you’ll have leftovers for another meal.

Ingredients:

• 3 medium eggplants, sliced lengthwise into 1/2 inch wide pieces

• 20 ounces sliced cremini mushrooms

• 1 1/2 medium onions, chopped

• 10 garlic cloves, finely minced

• 1 pound ground beef (I used a lean 90/10 beef)

• 1/2 teaspoon paprika

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1/8 teaspoon allspice

• 1/2 teaspoon sugar

• 28-ounce can Crushed San Marzano Tomatoes

• 1 bay leaf

• 1/2 cup chopped parsley (plus more for garnish)

• 5 eggs, divided (1 for filling and 4 for topping)

• 1 1/4 cups full fat Greek yogurt

• 1/4 teaspoon paprika

• 1/2 cup grated Parmigiano Reggiano

• Extra-virgin olive oil

• Kosher salt & black pepper

Steps:

1. Pre-heat your oven to 450 degrees (non-convection).

2. On 2 sheet pans lined with foil, brush some EVOO onto the foil. Add your slices of eggplant and season both sides with salt. Add both sheet pans into the oven in the middle and lower third rack positions. Roast for 20 minutes, and swap the pans half-way through the cooking. Remove from the oven and let cool while you make the sauce.

3. In a large sauté pan or skillet, heat up a few tablespoons of EVOO over medium high heat. Add in the mushrooms and cook undisturbed for a few minutes. We want some browning going on. Mix and continue to cook until most of the mushroom liquid is cooked out. When the mushrooms are cooked down, season with 1/2 teaspoon each of kosher salt and black pepper, mix, and remove to a plate.

4. In the same pan, add in another few tablespoons of EVOO over medium high heat. Add in the onions and sauté for 5 minutes until the onions are softened and translucent. Add in the garlic and cook for a minute. Add in the ground beef and cook until the beef is cooked through. Add the paprika, nutmeg, allspice, and sugar, and cook with the beef for a minute to “bloom” the spices. Add in the crushed tomatoes and bay leaf, reduce heat to simmer for 45 minutes covered. Remove the lid, add 1 teaspoon of salt and 1/2 teaspoon of pepper, and cook for another 10 minutes. Remove from heat to cool. In a small bowl, mix together 1 egg and parsley. Add that mixture to the sauce and mix to combine.

5. Reduce the heat of your oven to 350 degrees.

6. In a greased 9 x 13 baking dish, add 1 layer of the roasted sliced eggplant. Add all the sauce on top of that. Finish with a final layer of sliced eggplant. Bake for 30 minutes.

7. In a medium bowl combine the remaining 4 eggs, Greek yogurt, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon paprika. Pour this on top of the moussaka and sprinkle the parmesan on top. Bake for another 30 minutes.

8. Remove and let cook for 10 minutes before cutting into it. To serve, cut a square, move to a plate, and garnish with chopped parsley.