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This moussaka takes a bit of work but it is well worth it! You won’t believe it’s Pesachdig.
1 medium eggplant
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 teaspoon black pepper
2 tablespoons oil
2 pounds ground beef or lamb
1 onion, diced
2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons paprika, divided
2 teaspoons cumin, divided
1 (24.3-ounce) jar Tuscanini Diced Tomatoes
1/2 cup margarine
1/2 cup Gefen Potato Starch
3 cups nondairy nut-based milk such as Gefen Almond Milk
1 teaspoon kosher salt
1/2 teaspoon basil
1/4 cup Gefen Instant Mashed Potatoes
Slice the eggplant lengthwise into quarter-inch slices.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet or two with parchment paper and set aside.
Lay eggplant in a single layer on the prepared baking sheets. Sprinkle with half a teaspoon of salt. Let stand five minutes.
Pat eggplant dry with paper towels.
Drizzle with two tablespoons oil and sprinkle with one-quarter teaspoon black pepper. Bake 20 minutes (when eggplant is done, leave oven on for the last step).
Heat two tablespoons oil in a large (at least 12-inch) skillet over medium heat.
Add beef or lamb and onions, breaking up the meat with a spatula to combine evenly with onions.
Mix in one teaspoon salt, one-quarter teaspoon black pepper, one tablespoon paprika, and one teaspoon cumin.
Cook, stirring frequently, until meat is browned. Drain.
Return meat and onions to the skillet. Add diced tomatoes and remaining one teaspoon salt, one-quarter teaspoon black pepper, one tablespoon paprika, and one teaspoon cumin. Mix well.
Reduce heat to low and simmer 10 minutes, stirring occasionally.
In a two-quart saucepan, melt margarine over medium-low heat.
Whisk in potato starch until smooth, then whisk continuously another four to five minutes.
Whisk in nondairy milk, one teaspoon salt, and basil.
Bring to a boil over medium heat, continuing to whisk often.
Reduce heat to low and whisk in instant mashed potatoes. Once well combined, remove from heat.
Lightly grease a nine x 13-inch casserole dish. Spread meat sauce evenly over the bottom.
Lay eggplant slices in an even layer over the meat sauce (overlapping is okay).
Pour cream sauce over the eggplant, evening it out with the back of a spoon.
Bake uncovered until browned on top and bubbling, about 45 to 55 minutes.
Sponsored by Tuscanini
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