Moussaka

Directions

1. 1
   For the marinara:
2. 2
   Heat the olive oil, onion, garlic, and spices over medium heat for 4 minutes, stirring, until the onion is translucent.
3. 3
   Add the tomatoes, stir and to bring to a bubble.
4. 4
   Taste, and add more salt if youd like.
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   Simmer for 15-20 minutes, adding water 1/4 cup at a time to keep the sauce from getting too thick.
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   For the moussaka:
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   Prick the potato all over with a fork.
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   Microwave on high for 5 minutes to start the cooking process.
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   Peel the eggplant lengthwise using a vegetable peeler, but leave alternating strips of peel intact.
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    Slice the eggplant into 1/2 inch rounds and place on a paper towel.
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    Salt the eggplant slices, and allow it to weep while you prepare the rest of the dish.
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    Heat a large skillet to medium high heat.
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    Add the olive oil and lamb.
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    Stir, breaking up the lamb with a spoon.
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    Cook for 7 minutes or until the meat is nearly cooked through.
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    Add the cinnamon and allspice with a sprinkle of salt and the garlic.
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    Stir for 2 more minutes until the meat is cooked through and the garlic is fragrant.
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    Pour in the wine, and let bubble and reduce by half; for about 2 minutes.
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    Add 3 cups of the marinara to the meat mixture and stir to combine.
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    Taste, and add more salt, crushed red pepper, or allspice to your taste.
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    Keep it warm.
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    In a small bowl, combine the ricotta cheese, egg, mozzarella, and feta.
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    Stir to mix, and add a sprinkle of salt.
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    Set aside.
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    When cool enough to handle, thinly slice the potato, 1/4 inch thick or smaller.
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    Make the moussaka.
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    In the bottom of an 8x10 (or close to it) deep baking dish (3 inches or higher, or use a larger dish), spread 2/3 cup of the meat sauce.
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    Top the meat sauce with half the eggplant slices, overlapping if you need to.
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    Top the eggplant with another layer of sauce.
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    Over the sauce, layer the entire potato, shingling to overlap the slices.
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    Top the potato layer with a thin layer of sauce and another layer of eggplant.
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    Top the second layer of eggplant with all the remaining sauce.
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    Top the moussaka with the egg/cheese mixture.
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    Spread gently and leave a 1-inch rim around the edge of the baking dish so the cheese has room to spread.
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    Top the entire thing with the bread crumbs.
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    Cover the dish with foil and store in the fridge for up to 3 days, if youd like.
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    Or, bake and serve immediately!
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    When ready to serve, preheat the oven to 375 F. Bake the moussaka for 30 minutes, covered.
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    Remove the foil and bake for 15 minutes more until the cheese is browned on top and the moussaka is bubbly.
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    Remove it from the oven.
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    Let it rest for 15 minutes, then cut into squares like lasagna and serve.
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    You will LOVE this.
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    Its worth every bit of effort to make, and is really simple once you gather the ingredients!