"This recipe streamlines the process by creating most of the action in one pan. Instead of being sliced and roasted, the eggplant and accompanying baby potatoes are cubed and sauteed in a heavy pan with a little olive oil until fork-tender. The veggies are then tossed right in the pan with the meat sauce, and the whole thing is popped into the oven under a blanket of rich and creamy bechamel."
"The result is a dish that's suitable for weeknights when you've got a little extra time for meal prep (it's ready in about 2 hours) or when you get a sudden craving for something hearty that shines a light on ground lamb. I used Fairy Tale eggplant, a tear-shaped, palm-sized cultivar streaked with purple and white that's known for its tender skin, lack of seeds and captivating name. But deep purple Globe eggplant or Italian eggplant will also work well."
Skillet moussaka simplifies traditional layered moussaka into a one-pan skillet by cubing and sautéing vegetables rather than slicing and roasting them. Eggplant and baby potatoes are cooked until fork-tender in olive oil, then combined with a fragrant, gently spiced meat sauce and finished in the oven under a blanket of rich, creamy béchamel and grated Parmesan for a golden crust. The dish highlights ground lamb, serves about six, takes roughly two hours, reheats well, and fills the kitchen with an appealing aroma. Choose firm, glossy eggplants such as Fairy Tale, Globe, or Italian varieties.
Read at Boston Herald
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