Eggplant Lasagna

Looking over my posts from the last month it may seem like I spent the entire month baking, which is not true. Although I did not cook any new recipes for the blog, I did spend a fair bit of time in the kitchen making some family favorites such as chicken enchiladas, petite lasagnas, tom kah gai, and roasted tomato and pepper soup just to name a few. During that time I managed to come across a few new recipes that I bookmarked for later but I didn't have a chance to try some out until last week.

This recipe was one that I found during my usual nightly browsing of tastespotting.com. On the original blog it is called "Eggplant Parmesan" but I renamed it Eggplant Lasagna because it reminds me of just that. It's kind of like a hybrid between a moussaka and a lasagna because it uses eggplant to create layers, like a moussaka, but the flavors are that of a lasagna.

The process of assembling the dish is not complicated, but it does require more steps than that of an average moussaka or lasagna because the eggplant is first breaded in seasoned panko crumbs before it is baked. Although that means more effort I definitely think it was worth the results because the panko crumbs added an unexpected crunch. I don't know whether I prefer this lasagna over the petite lasagnas I normally make, but it was fun to try a different alternative.

Eggplant Lasagna
Note: This lasagna can be made vegetarian by using a meat-free tomato sauce.

• 4 large eggplants, peeled and sliced 1/4" thick
• 6 cups tomato sauce (I used the filling from my petite lasagna recipe)
• 2 cups shredded mozzarella
• 2 eggs
• 2-4 cups panko bread crumbs (start with two and add more as needed)
• 1 tsp oregano
• 1 tsp thyme
• Parmesan cheese, grated
• Olive oil
• Salt and pepper to taste

1. Line two large baking pans with parchment paper or aluminum foil and coat with olive oil.
2. Combine the panko bread crumbs with the oregano, thyme, and a touch of salt and pepper and place in a shallow bowl.
3. In a separate shallow bowl, whisk the eggs with a tablespoon of water. One at a time, dip each of the slices of eggplant first in the egg mixture and then into the bread crumbs. Make sure each slice is well coated on all sides and sprinkle off any excess before placing on the pan.
4. Once all of the slices are coated and spread out on the pans drizzle a little bit of olive oil on top.
5. Bake the eggplant slices at 375 degrees Fahrenheit for half an hour, flipping the slices halfway through.
6. Meanwhile prepare the filling if needed.
7. Once the eggplant is ready, assemble the lasagna in a 9" x 13" oven-safe dish. Place a layer of the sauce (or meat filling if using), followed by a layer of eggplant, then a layer of sprinkled mozzarella. Repeat the process until all of the ingredient are used up, with the eggplant ending up on top. Sprinkle some more mozzarella over top, as well as some grated Parmesan cheese.
8. Reduce the oven temperature to 350 degrees and bake the layered lasagna for about 30 minutes, or until the cheese on top is hot and bubbly.

Thai Red Curry Stir Fry with Tofu and Vegetables

When I first made this dish I resigned myself to not blogging about it because it hadn't turned out like I had envisioned it, but then after my mom tried it and I tasted it again the next day it grew on me. The truth is that I have always been tempted to cook tofu but the few times that I've done it have always resulted in mixed reviews. In fact just last week I tried to make Pad See Ew, my favorite Thai noodle dish, with tofu instead of chicken. Unfortunately, the noodles clumped together and in the end it became more of a egg-covered noodle dish with bits of tofu and broccoli surrounding it rather than an integrated meal.

Despite my failed attempt, I decided to try my hand at cooking tofu once again and asked my mom to purchase some more at the store. I thought that maybe if I went with extra firm tofu I wouldn't face the problem of having soggy tofu pieces. Also, the recipe I found seemed to have a lot of strong spices which I thought would help to give the tofu some flavor. It turns out I was right about the strong flavor...the red curry sauce with the coconut milk had a great creamy texture and a bit of a kick as well. However I was wrong about the tofu: it didn't absorb the flavor of the sauce and despite sitting overnight in the fridge it stayed pretty bland. While all of the vegetables had soaked in the spices the tofu remained unchanged; firm, but ultimately still just plain cubes made of soy.

After taking my two recent tofu experiences into account I think that I will step away from tofu for now. Knowing myself, I will probably come back to it at a later date a few months from now with new confidence that I can in fact prepare a great tasting tofu dish. But for now I'll stick to other proteins instead. Despite my disappointment with the tofu I still enjoyed the actual flavor of the dish and I think that next time I might make it with the vegetables alone or add some chicken in place of the tofu.

Thai Red Curry Stir Fry with Tofu and Vegetables

• 2 large shallots or 1/2 large onion, chopped
• 1 Japanese eggplant, halved lengthwise, then cubed
• 1 small broccoli bunch, cut into florets (about 2 cups)
• 1 tbsp red curry paste
• 2 tsp fresh ginger, minced
• 1 12 oz (400 mL) can coconut milk
• 2 tbsp fish sauce 
• 1 tbsp brown sugar
• 2 bell peppers (red, yellow, or orange), thinly sliced
• 2 stalks celery, sliced 
• 1 lime, juiced and zested
• 1 package (350g) extra firm tofu
• Vegetable oil

1. Prepare the tofu by removing from its packaging and rinsing slightly. Wrap in paper towels and then place under a heavy weight (such as a pot filled with water) for at least 30 minutes to remove excess moisture. Once drained, cut the tofu into small 1/2" cubes and set aside.
2. In a large skillet heat the oil over medium heat until hot. Add the shallots or onion and cook until translucent, about 3 minutes.
3. Add the eggplant and cook until soft, about 3-5 minutes.
4. Add the red curry paste, fresh ginger, and coconut milk stir to incorporate. 
5. Bring the mix to a boil for 1 minute then add the lime zest and juice as well as the fish sauce and brown sugar. Stir well to mix everything together.
6. Add the peppers, celery, and broccoli and stir to coat evenly with the sauce. Reduce the heat to a simmer and cover.
7. Meanwhile, brown the tofu cubes by lightly sauteing over high heat. You may use a little oil if you wish or the tofu can be "dry-fried". The important thing is to keep turning the tofu pieces so that they all become brown on the outside.
8. Once the tofu cubes have browned add them to the skillet with the sauce and vegetables and stir well to coat.

Note: If using chicken instead start by cooking bite-sized pieces in the skillet until cooked through (no longer pink inside). Remove from the pan and drain the excess fat then continue with the rest of the recipe. Once the last vegetables have been added allow them to soften for about 5 minutes in the covered skillet before returning the chicken to the pan and mixing to incorporate.

Ratatouille

So apparently the amount of time I spend in the kitchen is either inversely or directly proportional to the amount of studying I have to do...the problem is that I can't quite figure out which is true. I find that when I have to study a lot I either have absolutely no time or energy for cooking, therefore resulting in an inverse relationship, or I find myself retreating to the kitchen to bake and take a break from studying, producing a direct correlation. Based on the amount of food I have recently cooked and baked I would say that this time, my studying vs. cooking has produced a direct, linearly proportional relationship. Although this may not be good for my studying, I don't think my faithful food testers mind.

I had actually come across recipes for ratatouille many months ago and had been meaning to make it but somehow it had slipped through the cracks until last week, when I saw some beautiful yellow zucchini at the market and was instantly reminded of my desire to make this dish. There are many different versions of ratatouille, ranging from stews to terrines to tarts. I made mine loosely based on Thomas Keller's Confit Byaldi, which he carefully explains how to make in one of the DVD extras of the Pixar movie Ratatouille. I say loosely based because I took my own liberties with the ingredients I used in the piperade, the tomato and pepper layer that comprises the main substance of the dish. Also, because I am slightly impatient and do not have many consecutive hours to spend in the kitchen I split my work over two days; I made the piperade the night before and then the next day I layered the sliced vegetables and baked it.

While I was preparing the piperade the night before, it was extremely difficult not to eat it up as soon as I made it because it smelled delicious and the tiny sample I tasted was amazing. The thyme and parsley leaves gave it a great flavor, reminiscent of Greek food though ratatouille is actually a French dish, and the roasted pepper was very smooth and sweet tasting. I think that in the future I might just even make the piperade as its own dish and skip the vegetable slices on top if I don't have the time to wait for the ratatouille to bake.

I was fortunate enough to have a new palette tasting my cooking as my friend came over for dinner. We are both entering the nursing program at University of British Columbia this fall, or rather in one week, and today was our first day of orientation. After spending the day being bombarded with information it was nice to come home and get back in the kitchen...my happy place and domain of relaxation. My friend said she greatly enjoyed dinner and I loved being able to share my cooking with her as she is usually only privy to sampling my baking. Now that she has moved to Vancouver and lives so close to me I hope that we can have dinners together more often and she will get to sample even more of my cooking, as well as my baking of course.

Ratatouille

For the Piperade:

• 2 large red bell peppers, seeds and ribs removed
• 1 28 oz can crushed tomatoes
• 1/2 large onion, chopped
• 2-3 cloves garlic, minced
• 4-5 large button mushrooms, chopped
• 1 tsp dried thyme
• 1 tsp dried parsley flakes
• 1-2 small bay leaves
• Salt and pepper to taste
• Olive oil

1. Cut the bell peppers in half and place, cut side down, on a baking tray lined with aluminum foil and sprayed with cooking spray.
2. Bake the peppers at 450 degrees Fahrenheit for 15 minutes, until the skins become charred. Remove from the oven and allow the peppers to cool before gently peeling off the skins and slicing the peppers.
3. Meanwhile, in a large skillet heat the olive oil over medium heat and then add the onion and cook until translucent, about 3-5 minutes. Make sure to keep stirring so that the pieces do not brown. 
4. Add the garlic and saute for another minute before proceeding to add the mushrooms. Continue to cook until the mushrooms turn brown, about another 5 minutes.
5. Add the crushed tomatoes, thyme, parsley flakes, and bay leaves and mix well to incorporate all of the ingredients. Reduce the heat to low and allow the mixture to simmer for 15-20 minutes, giving it an occasional stir. 
6. In the last five minutes, add the sliced bell peppers and stir well to incorporate. Season with salt and pepper accordingly. Once finished, remove from the heat and set aside to allow the piperade to cool and thicken.

For the Ratatouille:

• Piperade from above
• 1 Japanese eggplant (the long, skinny kind)
• 1 long zucchini
• 1 long yellow zucchini (also called Summer squash)
• Note: It helps if all of the vegetables are roughly the same size in diameter

1. Slice each of the vegetables into extremely thin slices, about 1/16" thick. The easiest way to ensure uniform slices is to use a mandolin or the slice disk on a food processor...I used the latter and had all of my vegetables sliced in 5 minutes.
2. Spread the piperade in the bottom of a 9" pie plate, reserving the juices for the top of the ratatouille.
3. Arrange the vegetables in a concentric circle on top, alternating slices and overlapping them so that about 1/4" peaks out. Repeat until the entire pan is covered and no piperade is visible. Note: you may not have to use all of the vegetable slices up to achieve this.
4. Drizzle the piperade juices over the top of the vegetable slices and cover the pan with aluminum foil.
5. Bake at 300 degrees Fahrenheit for an hour, or until the vegetables on top are tender. In the last 15 minutes, uncover the pan and allow the top to crisp up a little.
   

Roasted Vegetable and Goat Cheese Pizza

Tomorrow I leave for Cuzco, Peru for three weeks so my family decided to have a nice dinner together before I go. I was inspired to make pizza after a recent trip I took last weekend with my friend for what has now become our annual summer trip to Seattle. We had a lovely time and spent shopping, browsing, walking, and of course eating. We stayed with my former neighbors, as we always do, and made some homemade Twix bars for dessert one evening as well as pancakes for breakfast the next day.

Prior to leaving on Sunday night, I took my friend to one of my favorite restaurants: the Cheesecake Factory. As the name would suggest, this restaurant features an abundance of cheesecakes including my personal favorite the Godiva Chocolate Cheesecake. This cheesecake has a base layer of chocolate flourless cake, then a layer of chocolate cheesecake, topped with a layer of chocolate mousse, and then finished with a chocolate ganache. It is the ultimate chocoholic's dream served on a platter decorated with chocolate swirls.

Despite its name, the Cheesecake Factory also has a wide variety of other menu items ranging from sandwiches to salads to pizzas, pastas, steaks....the list really goes on and on. In fact their menu is more of a book than a menu and it can take quite a while to simply read through all of the choices. We both decided to order pizzas and I went with the roasted vegetable and goat cheese pizza. It was delicious and all week long I couldn't stop thinking about it therefore I decided to try and recreate it at home.

I must confess that I am not experienced in pizza making and have only made it a couple of times in the past. Before the days of the Kitchen Aid I found it too much of a hassle to make my own dough so, rather than go to the store, I would stop by the local pizzeria and buy their dough. Since then, I have made both my own dough and pizza sauce but I still had a problem with stability. Whenever I made pizza the fillings would be so heavy that the dough couldn't stand up to them and the slices would sink in the middle. Instead of a crispy crust I would often be left with a soft, floppy bread that absorbed too much of the liquid and would start to sag.

At last I finally found the solution to my problem: a pizza stone. The stone is basically a flat, ceramic round that is preheated in the oven while you are making the pizza. Once ready, the pizza is transferred onto the stone and because its already hot it starts to bake the bottom right away, creating a nice crispy crust that can hold the weight of the toppings.

In addition to the roasted vegetable and goat cheese pizza, I also made a shrimp and pesto pizza as well as a light caprese salad and sliced roasted beets with goat cheese and toasted pecans. It was a great meal and I enjoyed being able to share it with my family before my trip. Although my pizzas were made using "specialty" equipment that not everyone has, I'm not suggesting that homemade pizza can only be made with a Kitchen Aid and pizza stone. However, it definitely makes the process easier and the results more restaurant-like. The pizza stone was definitely worth the $10 I paid for it and as for the Kitchen Aid...well that speaks for itself.

Roasted Vegetable and Goat Cheese Pizza

For the dough:
Note: This makes enough dough for two pizzas.

• 1/2 cup warm water
• 1 envelope instant yeast
• 4 cups flour
• 1 1/2 tsp salt
• 1 1/4 water, room temperature
• 2 tbsp extra virgin olive oil

1. Sprinkle the yeast over the warm water and stir gently. Add the room temperature water and stir through.
2. Combine the flour and salt and mix together.
3. Using a mixer on low speed, or a handheld mixer, add the yeast mixture and olive oil to the flour and mix until a cohesive dough starts to form.
4. If using a mixer, switch to the dough hook and continue to knead on low speed for about 4-5 minutes, or until the dough is smooth and elastic. If using a handheld mixer, lightly flour the counter and proceed to knead by hand for 8-10 minutes, looking for the same smooth and elastic consistency.
5. Transfer the dough to a lightly oiled bowl and turn over once to coat the top as well. Cover with plastic wrap and set aside in a warm, dry place for 1 1/2-2 hours or until the dough has doubled in size.

For the pizza sauce:
Note: This sauce is enough for two pizzas.

• 1 28 oz (392 mL) can crushed tomatoes
• 2 tbsp grated Parmesan
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1 tbsp sugar
• Salt to taste

Combine all of the ingredients and then set aside for one hour for the flavors to blend.

For the roasted vegetables:
Note: This is enough vegetables for one pizza.

• 1 small zucchini, chopped
• 1 small eggplant, chopped
• 1 bell pepper, sliced
• 1/2 onion, sliced
• Balsamic vinegar
• Olive oil
• Salt and pepper

Combine all of the vegetables in a bowl and lightly drizzle with the balsamic and olive oil as well as sprinkle some salt and pepper. Mix the vegetables so that they are evenly coated and then lay out in a single layer on a baking sheet and bake at 425 degrees Fahrenheit for 15-20 minutes, or until tender.

For assembly:

• Above ingredients
• Mozzarella cheese, grated
• Kalamata olives, sliced
• Goat cheese

1. If using a pizza stone, put it in the oven and allow it to preheat with the oven at 500 degrees Fahrenheit for about 30 minutes before transferring the pizza to it.  
2. Punch down the dough and then separate into two equal pieces. Shape each pieces into a smooth, round ball and allow it to sit on a lightly floured surface for 10 minutes (this will make it easier to roll/stretch).
3. Proceed to roll/stretch out the dough until it is of the desired size then brush the edges with olive oil.
4. Top with the pizza sauce, then the grated cheese, then the vegetables, and finish with some olives and goat cheese.
5. Transfer the pizza to the oven and bake at 500 degrees for 12-15 minutes, or until the crust is golden and the cheese is bubbling. If not using a pizza stone the baking time may be greater, around 18-20 minutes.

Thai Shrimp Stir Fry

Living in Vancouver means that my family is exposed to a lot of Asian food...Chinese, Japanese, Thai, Vietnamese, Malaysian...really the list goes on. As such, there are certain foods that have now become a regular part of our diet and one of those foods is stir fry.

The concept of a stir fry is quite simple and it involves as few or as many ingredients as you choose. It's quite versatile because really all you need are some vegetables, a protein, and a sauce. Of course there are vegetarian stir frys, but I prefer to have at least one form of protein so that the dish feels complete and is filling. Depending on the sauce you choose the stir fry can be more Chinese, using soy sauce, or Thai, using chili sauce.

In my family we usually make stir fry as a way of "cleaning out" our fridge of any vegetables that we have sitting around and need to be consumed. Commonly we use chicken as our protein but occasionally we mix it up with some beef or shrimp. A couple of times I used tofu but the general consensus amongst my family members was that it didn't absorb enough flavor so I stopped trying it.

One time my mom came up with a great stir fry combination using shrimp and garlic chili sauce. The stir fry was a hit, especially with my shrimp-loving brother, and it became one of our regular family dishes. Last night I decided to try and make it when some guests came over for dinner. I served the stir fry along with some jasmine rice and it was a great success. In fact, there was none leftover at the end of the night and I received compliments from everyone. Of course the big thanks goes to my mom for creating the recipe and sharing it with me.

Thai Shrimp Stir Fry

• 900 g (about 60) frozen pre-cooked shrimp, thawed
• 1 medium onion,diced
• 2-3 cloves garlic, finely chopped
• 1 medium eggplant, chopped
• 1 large zucchini, chopped
• 2-3 large mushrooms, chopped
• 2 tbsp chili garlic sauce
• Salt and Pepper to taste
• Olive oil

1.  In a large skillet over high heat saute the onion until golden, about 10 minutes. Stir occasionally and reduce the heat if it starts to burn, but make sure you keep sauteing until the onion starts to caramelize.
2. Stir in the garlic and saute for another minute.
3. Reduce the heat to medium high and add in all of the chopped vegetables. Season with some salt and pepper and continue to saute until the mushrooms brown, about 5-8 minutes. Reduce the heat to low and continue to saute for another 5 minutes, stirring occasionally. You want all of the vegetables to become soft but not breakdown completely.
4. Meanwhile, in a separate skillet heat the shrimp on high heat for about 1-2 minutes, making sure all of the excess water drains from them.
5. Using a slotted spoon, add the shrimp to the vegetables and stir through evenly.
6. Add the chili garlic sauce and mix throughout. If you want the dish to be a little spicier add one more tablespoon of sauce, otherwise just add some additional salt and pepper to your liking.

Note: In my family we like to eat this stir fry with some rice or Thai noodles, but it tastes great on its own as well.

Beef Chili

A couple of years ago, before I developed my passion for cooking and baking, I had an idea that I wanted to make chili. I don't quite remember what had inspired this...a sudden craving I guess...but my mom agreed to make chili if I provided her with a recipe. Obviously back then I did not browse food blogs on a regular basis so I simply typed "chili" into Google and clicked on the first recipe that popped up and sounded relatively easy. We made the chili later that week and it was a hit; better yet my cravings were satisfied and I got to spend some quality time in the kitchen with my mom.

Since then my mom has made her own adjustments to that basic recipe from years ago and I love her chili even more. A week ago my mom asked me to prepare the chili for dinner since I had the time and we had all the ingredients. The funny thing is that I honestly felt a little unsure and scared. Although I had prepared the original chili with my mom it had been a long time ago and she had since made even more delicious versions. I was a little intimidated because I loved her chili so much and was afraid mine wouldn't stand up.

I set forth on cooking the chili and was pleased when the family gobbled it up, just like they would my mom's. She said that she had no doubts I could create a chili that would probably be even better than hers. I assured her that could never be the case because her chili had her heart in it...I swear you could taste the love in every spoonful.

Although I used ground beef and red kidney beans for my chili, I've discovered that this recipe is quite versatile and lends itself to plenty of add-ins or substitutions. For example, the original recipe I got from the internet years ago called for ground turkey and white beans. Also, my mom tends to add vegetables such as eggplant or zucchini if we have it on hand. The recipe below is really just the bare bones; it can be used as a starting point for more robust chilis or it can be made as is in basic form. Either way, it makes for a nice and comforting soup that can warm you up on a cold day.

Beef Chili

• 2 lbs. ground beef (can use leaner meat instead)
• 1 large onion, chopped
• 2 28 oz. cans diced tomatoes (I used plum tomatoes and squished them by hand)
• 2 14 oz. cans red kidney beans (can use white instead)
• 1 cup water
• 2 tbsp olive oil
• 3 tbsp chili powder
• 2 tbsp ground cumin
• Salt and Pepper to taste
• Optional: 1 cup diced eggplant or zucchini 

1. In a large pot, heat the oil on medium-high until hot. Add the ground beef and cook for 6-8 minutes or until no pink is visible.
2. Add the onion and continue to cook for another 3-4 minutes. Stir in the chili powder and cumin and then cook for an additional minute.
3. Drain and rinse the beans and add to the pot. Also add the tomatoes and their juices, water, and any other additions you choose.
4. Heat to boiling on high then reduce heat to medium and continue to cook uncovered for 10 minutes, stirring occasionally. Season with salt and pepper.

Note: You may find at the end that you want a little more flavor; in that case add about one more teaspoon of cumin and chili powder.

Farmer's Market Soup

I'm calling this farmer's market soup...really it's just a soup with a bunch of vegetables and barley. Although I may not have gone to a farmer's market to get all of my ingredients, more like the local grocery store, this is the type of soup I imagine one could make out of all the fresh seasonal ingredients currently available.

I especially enjoyed the barley in the soup because it gave the soup a lovely texture and something to really chew on. I admit I may have gone a little spice crazy...I liberally sprinkled red chili pepper flakes and may have added too much...but I actually liked the extra kick. For those who just want a hearty soup without the spice skip the flakes and you're good to go.

Unfortunately, due to the fact that I was using random ingredients from the fridge and pantry I don't exactly remember the proportions for everything but by now I've made enough soups that I've figured out the basic recipe. Each soup has five to six steps, depending on whether you leave the soup chunky or want it to be smooth in the end.

1. Saute the onions and shallots (whichever you're using) for 3-5 minutes until translucent. Add the chopped/minced garlic and continue to saute until everything becomes fragrant, about 1 more minute.
2. Add all of the hard chopped vegetables. This includes carrots, celery, pepper....things that are crunchy. Saute for about 5 minutes and mix it all around.
3. Add all of the soft vegetables. This includes mushrooms, zucchini, tomatoes, and eggplant. At this point, also add any spices including the salt and pepper. Depending on the type of flavor you want this can include a variety of seasonings but generally I like to pair thyme with oregano and dill or cumin with coriander. If you want an extra kick, add some red chili pepper flakes (just don't go crazy like I did). Mix everything well and saute until you see the second set of vegetables start to brown and soften.
4. Add your grain of choice. In this farmer's market soup, I used barley but you can also use lentils, split peas, or various other soup-type grains. Cover the ingredients with stock. This can be chicken stock, beef stock, vegetable stock or even water. Generally, most of my recipes call for at least 2 L of stock (6 cups). You may have to add additional liquid if it starts to boil off, but make sure the liquid always covers the rest of the ingredients.
5. Cover the pot with a lid and reduce the heat to a gentle simmer. Depending on which grain you're using, the soup will have to simmer for anywhere from 30 minutes to an hour. Usually the package will have proper cooking instructions. For example, red lentils are soft and take only half an hour. Green lentils and harder and take 45 minutes to an hour. Barley also takes about 40 minutes. If you want to add some potatoes (as I did in this farmer's market soup) cut them up into chunks and add about 10-15 minutes before you expect the grains to finish cooking.
6. For a smooth soup, transfer to a blender and puree in batches. Afterward, return the soup to the pot to heat it through and add any additional salt and pepper.

There you have it...a basic guide to making a simple soup any day of the week.

Moussaka

I first tried making this recipe quite a while ago, back in September. I had found the recipe online and it was titled "Speedy Moussaka". Honestly, I didn't seem very speedy to me; it had many ingredients and it required frying and then additional baking. However after reading through other moussaka recipes, and now making it for the third time, I have come to realize that this recipe actually stays true to its name. It may not be speedy in terms of an average dinner, but it's definitely speedy for a moussaka.

The first time I made the dish, I took the time to draw out a picture for myself of how to properly layer it. Of course, in the heat of things, I misinterpreted my picture and ended up with the layers in the wrong order. To cover my mistake, I made a second batch of everything and then added it on top. It ended up being a double-layered moussaka. I suppose this is where the "speedy" comes in...I was able to make a second portion quite quickly once I had gotten my bearings the first time.

Everyone liked the moussaka and no one paid any attention to the order of the layers. My mom, a moussaka lover, was surprised to learn that it was cinnamon that gave the dish its particular taste. The next time my mom and I made the dish together, we followed the recipe with the proper layering. Oddly enough, the family agreed that they liked the first version better and that the second was not filling enough.

We have now made this moussaka three times, and have made the recipe to our liking. We doubled everything in the recipe, except for the meat which was tripled. The end result is delicious! The one thing we have yet to figure out is how to make the texture as silky as it should be, but I promise I'll post the details once I figure them out.

Moussaka

• 3 medium eggplants
• 3 lbs ground beef, lamb, or turkey
• 1 large onion, chopped
• 4-5 garlic cloves, minced
• 2 tsp dried oregano
• 1 cup fresh flat-leaf parsley, chopped
• 2 cups red wine
• 1/2 cup tomato paste
• 1 1/2 tsp cinnamon
• 1 15 oz (500 g) container ricotta cheese
• 12 oz (350 g) feta cheese
• 1/2 cup Greek style yogurt (plain yogurt works fine)
• Salt and pepper to taste
• Olive oil

1. Cut the eggplants crosswise into 1 cm thick slices. Mix about 3 tbsp olive oil with 1/4 tsp salt and brush the mixture onto both sides of the eggplant slices. 
2. Arrange the eggplants in a single layer onto a baking dish and bake at 375 degrees Fahrenheit for about 12-15 minutes, or until tender. You want to make sure the eggplant are soft when you take them out of the oven, that way they will absorb the flavor of the meat once you arrange the layers.
3. Meanwhile, heat a large skillet over medium-high heat until hot. Crumble the meat into the skillet and cook, stirring frequently, until it is no longer pink. 
4. Transfer the meat to a bowl using a slotted spatula, draining as much fat as possible back into the skillet. Remove and discard all but 1 tbsp of fat from the skillet.
5. Heat the skillet on medium heat and add the chopped onions. Cook until golden and translucent, about 5 minutes. Add the garlic and cook for one more minute.
6. Add the cooked meat, red wine, tomato paste, cinnamon, and oregano to the skillet and mix well. Season with salt and pepper. Cook the mixture for about 5-7 minutes, until almost all of the wine has evaporated.
7. In a separate bowl, mix the feta cheese together with the ricotta and parsley. Set aside about 1 cup and add the yogurt to it.
8. In a large baking dish, arrange the layers as following (From bottom to top):

• Eggplant
• Meat
• Ricotta mixture (without yogurt)
• Eggplant
• Meat
• Ricotta mixture (without yogurt)
• Eggplant
• Ricotta mixture (with yogurt)

   
   9.  Bake for 35 minutes at 350 degrees Fahrenheit.