Open-faced Moussaka

This is what I made for dinner last night. I took my inspiration from the Greek lamb and eggplant casserole moussaka so I’m calling this “Open-faced Moussaka”. It’s still a work in progress so I’m certainly opened to suggestions on improving the recipe.

Open-faced Moussaka

Serves 4

1 lb. ground beef, lamb, or a combination
1 medium onion, coarsely chopped
2 Tbsp. olive oil
2 cloves garlic, peeled, crushed, and minced (optional)
1 12 oz. can chopped tomatoes
½ tsp. ground allspice
½ tsp. ground oregano
1 bay leaf
Pinch cayenne (optional)
Salt & pepper to taste
1 large eggplant, peeled and sliced into 1 inch slices
2 medium potatoes, peeled and sliced into ¼ inch slices

1. Pre-heat the oven to 400°F.
2. Saute the onion in the olive oil over medium heat in a large saucepan until the onions are transparent.
3. Add the optional garlic and saute for an additional 30 seconds.
4. Add the ground beef and/or lamb and saute until the meat is browned.
5. Add the allspice, oregano, bay leaf, salt, and pepper. Stir thoroughly and saute for 1 minute.
6. Add the chopped tomatoes, reduce the heat, and simmer, covered, for 30 minutes. Add a little water, white wine, or stock if necessary to keep from burning.
7. Remove the lid and reduce for an additional 10 minutes. It shouldn’t get too dry. Once you’ve got it reduced to a nice consistency, cover the pot and put the heat on low.
8. While the sauce is cooking, line a roasting pan with foil, coat it with a little olive oil, and put the eggplant and potatoes into the pan (in a single layer if possible).
9. Roast the vegetables for 30 minutes until fully cooked, turning once at the half-way point.
10. To serve put a layer of eggplant and a layer of potatoes on each plate. Top with the meat sauce. If you really want to gild the lily, you can put a dollop of Bechamel Sauce and a little chopped parsley on top of each serving.