Skillet Moussaka Recipe
Summary
Ingredients
| Eggplant | 1 Medium | |
| All purpose flour | 1 1/2 Tablespoon | |
| 1 pound lean ground lamb cup chopped onion teaspoon ground cinnamon garlic cloves, minced | ||
| Minced garlic | 2 Teaspoon | |
| Fat | 2 Tablespoon, grated | |
Directions
1. Peel eggplant, cut into 1/2-inch pieces to measure 4 1/2 cups. Combine eggplant and flour in a zip-top plastic bag, seal bag, and shake to coat.
2. Cook lamb, onion, cinnamon, and garlic in a large nonstick skillet over medium heat until lamb is browned, stirring to crumble. Drain and
return lamb mixture to skillet. Add eggplant, cook 6 minutes or until tender, stirring occasionally. Stir in pasta sauce. Reduce heat, and simmer, uncovered, 5 minutes.
3. Combine 1/2 cup white cream sauce mix and milk in a small saucepan, stirring with a whisk until well blended. Bring mixture to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer 1 minute, stirring constantly. Pour white cream sauce evenly over lamb mixture in skillet,- sprinkle evenly with Parmesan cheese. Cover and cook over medium heat 5 minutes or until cheese melts.
2. Cook lamb, onion, cinnamon, and garlic in a large nonstick skillet over medium heat until lamb is browned, stirring to crumble. Drain and
return lamb mixture to skillet. Add eggplant, cook 6 minutes or until tender, stirring occasionally. Stir in pasta sauce. Reduce heat, and simmer, uncovered, 5 minutes.
3. Combine 1/2 cup white cream sauce mix and milk in a small saucepan, stirring with a whisk until well blended. Bring mixture to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer 1 minute, stirring constantly. Pour white cream sauce evenly over lamb mixture in skillet,- sprinkle evenly with Parmesan cheese. Cover and cook over medium heat 5 minutes or until cheese melts.
Chef
