Recipe: Moussaka My Way

For those of you who have Greek heritage, please don't stone me for making this without a true bechamel sauce - I happen to be watching my waistline, so I chose to make a savory tomato sauce instead. Since I've had a tomato-based version in Greek restaurants before, I figure I can't be THAT far off ;)

Ingredients:

3/4 lb. lamb loin
1/2 lb. boneless, skinless chicken breast
1 1/2 cup(s) canned tomatoes
1 cup(s) canned tomato paste
2 tbsp unsalted butter
1 cup red wine
1 tbsp olive oil
2/3 cup(s) grated Parmesan cheese
1/2 cup of panko
1 large eggplant, peeled and sliced into 1/4 inch slices
2 large potatoes, sliced into 1/4 inch slices
1/2 cup fresh chives, chopped
1 cup fresh basil, chopped
1 tsp ground oregano
1 tsp dried thyme
2 tsp dried tarragon
1 tsp black pepper
1 tsp dried mint
1 tsp onion powder
1/2 tsp ground nutmeg
Salt

Directions:

Preheat oven to 350. Coat a 9x13 casserole dish with cooking spray.

Place peeled and sliced eggplant into a colander and coat with salt, allow to drain for 30 mins. to 1 hour.

Cut the lamb loin and chicken breast into 1/4 inch cubes. Melt the butter in a large saucepan. Place the lamb pieces into the saucepan and cook until cooked through, stirring frequently, about 10 minutes. Add the chicken and continue cooking for about 5 - 6 minutes. Add the red wine to deglaze the pan. Add in the chives, basil, oregano, thyme, tarragon, pepper, mint, and onion powder. Stir in the tomatoes and tomato paste. Lower heat to low to keep warm. Sauce should be the consistency of a thick pasta sauce.

In a non-stick skillet, heat the olive oil over medium-high heat. Saute the eggplant slices for about 1 minute on each side. Line the bottom of the casserole dish with the eggplant. Top with 1/2 of the tomato sauce mixture and 1/2 of the parmesan cheese. Use the sliced potatoes to make the next layer, top with the remaining tomato sauce mixture and parmesan cheese and sprinkle the panko over the top. Place in the oven and bake for 45 minutes.

Makes 6 servings.