Submitted by Moussaka
Submitted by Moussaka
Cuisinart original


Makes 20 servings


1 teaspoon olive oil 1 medium onions, chopped, approximately 1 cup 1 garlic clove, finely chopped 1 pound ground lamb or ground beef ½ teaspoon kosher salt ¼ teaspoon oregano ¼ teaspoon thyme ¼ teaspoon cinnamon ¼ teaspoon ground black pepper pinch freshly ground nutmeg pinch ground allspice 1 can (14.5 ounces) diced tomatoes 1 tablespoon tomato paste 2 tablespoons dry white wine 2½ tablespoons unsalted butter, cut into 3 pieces 3 tablespoons unbleached, all-purpose flour 1¾ cups whole milk ¼ teaspoon kosher salt pinch freshly ground nutmeg 1 large egg 1 large egg yolk 2 tablespoons olive oil 1 large eggplant, about 1 pound, peeled and sliced lengthwise into ¼” slices ¼ teaspoon kosher salt ¼ teaspoon fresh ground pepper nonstick cooking spray 2 to 3 ounces feta cheese, crumbled

Nutritional information

Calories 258 (60% from fat) • carb. 13g • pro. 12g • fat 17g • sat. fat 7g • chol. 79mg • sod. 380mg calc. 84mg• fiber 3g


Place the oil and onions in a 1½ quart casserole. Place in the Cuisinart® Convection Microwave Oven with Grill and microwave on high (PL 10) for 2 minutes. Add the chopped garlic and microwave again for an additional 2 minutes. Add the ground meat, spices, tomatoes, tomato paste and white wine. Stir ingredients together and microwave again on high for 25 minutes. Discard any visible fat and reserve. Place the butter in a separate casserole or measuring cup (at least 4 cup capacity). Microwave on half power (PL 5) for 30 seconds, continue to microwave in 10 second increments until butter is melted. Add the flour and microwave on partial power (PL 6) for 1 minute. Stir and add the milk, salt and nutmeg. Microwave on high for 5 minutes and whisk well, being sure to whisk in the corners. Repeat; mixture should be very thick. Whisk well, once mixture has cooled slightly, stir in the egg and yolk while constantly stirring; reserve. Preheat oven to 400°F on the convection setting. Brush the eggplant slices with oil on both sides and sprinkle with salt and pepper. Arrange the slices evenly between two 9-inch square pans. Once the oven is preheated, carefully place one pan on the turntable and the other pan on the grill rack in the upper rack position. Bake for 15 minutes, flip eggplant and bake 10 more minutes until lightly golden. Remove and reserve. Reduce convection temperature to 375°F. To assemble: Coat the bottom of an 8-inch or 9-inch pan with nonstick cooking spray. Line the bottom of the pan with eggplant slices, overlapping if necessary. Cover with half of the meat mixture. Repeat with one more layer of eggplant and then meat. Scatter the feta evenly over the top. Pour the custard over the top and spread evenly with a rubber spatula. Bake for about 40 to 45 minutes until the custard is completely set on top. Allow to rest for five minutes before cutting into individual servings.

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