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Mock moussaka

Yield: 6 Servings

Ingredients:

• 3 Eggplant (baby); 14 inch -slices
• 1 1/2 Ground beef lamb or turkey
• 1 Large onions; chopped
• 3 Garlic; minced SAUCE
• 2 tb Olive oil
• 1 Tomatoes; crushed
• 1 Tomato paste
• 1/3 c Black or green olives; -chopped (Kalamata best)
• 3 tb Fresh basil leaves; chopped
• 1/2 c Fresh Italian parsley -(packed); chopped
• 1/2 ts Dried oregano
• 1 1/2 ts Sugar TOPPING
• 2-3 oz feta cheese; crumbled
• 3 Fresh dill; chopped

Instructions:

To prepare the eggplant salt both sides of each piece and place in a colander in a single layer for about 1 hour to drain. Rinse pat dry and set aside Brown the meat in a medium size skillet over medium heat. Drain off the fat and liquid and remove the meat to a bowl or plate. Using the same skillet cook the onion and garlic stirring over medium heat until softened. To make the sauce add the rest of the ingredients except the feta cheeseand dill and simmer until hot and slightly thickened 15-20 minutes. Layer in the slow cooker in this order: sauce eggplant meat sauce eggplant meat sauce. Sprinkle the feta cheese on top and the dill on top of that. Cover set on low and cook for 7-9 hours or set on high and cook for 2-3 hours. Contributor: Lora Brody Plugged In

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