"You meticulously layer thin slices of roasted eggplant and potato with a fragrant, gently spiced meat sauce, then lather bechamel sauce on top. This recipe streamlines the process by creating most of the action in one pan. 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."
"Fall is when we typically trade the lighter, produce-heavy dishes of summer for heartier comfort foods. That crisp, cool salad that hit the spot on a hot night in July doesn't quite cut it in sweatshirt weather. Once the leaves start to change color and we're reaching for an extra blanket at bedtime instead of cranking up the air conditioner, it somehow just feels right to cozy up to a warm, homemade bowl of something."
Skillet moussaka simplifies traditional layered moussaka by completing most steps in one pan. Bite-sized eggplant and halved baby potatoes roast and join a fragrant ground lamb sauce seasoned with paprika, cinnamon, allspice, tomato paste, and honey. Garlic and diced onion build the savory base before crushed tomatoes and parsley are added. The assembled mixture is baked under a creamy bechamel made with butter, flour, nutmeg, and grated Parmesan until bubbly and golden. The dish yields about six servings, reheats well, and provides a warm, comforting meal for cooler weather.
Read at Boston Herald
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