Needless to say, I wasn't in the mood for much last week. But before all the muck hit the fan, I had made it to the farmer's market and picked up some eggplant. I've been wanting to make this for you guys since last year! You know how I love moussaka, but it takes soooo long to make. Last year I invented Lazy Mama's Moussaka but it was with the last of the eggplant of the season, so I had to wait to share with you guys!
The first time I made this, I asked my youngest to tell his Dad dinner was ready. He said, "What is it?" I said, "Lazy Mama's Moussaka." He ran downstairs excitedly and said, "Dad! We're having LADIES SUPASTA!!" I don't know what he thought "ladies supasta" was, but he loved Lazy Mama's Moussaka!
At any rate, Lazy Mama's Moussaka was perfect for my energy level/attitude last week. This method uses the same ingredients as my regular moussaka, but you skip the salting the eggplant step (totally unnecessary), and the sautéing the veggies step. The resulting dinner has far less fat, but is every bit as flavorful as the original.
Lazy Mama's Moussaka
1 eggplant, thinly sliced
1 T olive oil
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 T white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
7 oz cooked lentils, drained, juice reserved
1 t dried oregano
2 T chopped fresh parsley
1 C crumbled feta
1 1/2 T butter
2 T flour
1 1/4 C milk
black pepper to taste
1/4 C Parmesan cheese
Salt and Pepper
- If you don't have lentils in the fridge, go ahead and cook some lentils. You can used canned in a pinch if you have some.
- Preheat oven to 375° F (190° C).
- Sauté onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
- In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta, sprinkle with a little salt. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of vegetables, sprinkled with salt.
- Cover and bake in preheated oven for 25 minutes.
- Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper. Remove from heat, cool for 5 minutes, and stir in beaten egg.
- Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
- This particular moussaka was made with yellow squash as they were out of zucchini at the store. There was virtually no difference.
- If you wanted to get really lazy about it, you could substitute all the ingredients in step 3 with jarred tomato sauce.
- I used my handy dandy mandoline slicer to slice the squash, eggplant, and potato. Huge time savings!
- Though this takes less time than the other recipe, it still does take a fair amount of time in the kitchen. I do think I shaved off at least an hour of prep time!
My eldest son had an irrational fear of eggplant. It's borderline phobic, really. He loves this. 'Nuf said.