Eggplant Moussaka

[kirra]

Eggplant Moussaka

Ingredients:

2 medium Idaho potatoes
1 cup heavy cream
2 1/2 inch slices Italian black eggplant
4 oz ground lamb shoulder
Cinnamon, to taste
Nutmeg, to taste

Preparation:

Preheat oven to 350 degrees F

First prepare a classic potato gratin. Slice potatoes as thinly and evenly so that it cooks uniformly and absorbs the cream better.

Arrange the sliced potatoes in a heavy baking dish. Pour the heavy cream over the dish and cover with foil.

Bake until the cream is almost completely absorbed, about 45 to 50 minutes. Let cool.

Sear the 1/4 inch slices of Italian black eggplant until golden and cool.

Cook the ground lamb and season with cinnamon and nutmeg to taste, and cool.

Take a 2 1/2 inch diameter ring mold and cut the potato gratin to fit the mold.

Repeat and cut another ring of potato gratin. Top each potato gratin ring with eggplant.

Stuff ground lamb in the top of the ring mold and heat in oven 10 minutes until thoroughly heated through.