MOUSSAKA by Foodie’s Chef Laura Brennan - Foodies Markets

Name: MOUSSAKA by Foodie’s Chef Laura Brennan - Foodies Markets
Ingredients: 2 whole eggplants, about 2-pounds total weight; 3-each russet or Yukon gold potatoes, about 2-pounds total weight 1 cup finely diced Spanish or sweet onion; 5 cloves garlic, peeled and thinly sliced; 12 tablespoons (3/4 cup) extra virgin olive oil, divided; 2 tablespoons tomato paste; 1 can, 28-ounces, peeled plum tomatoes, with their juices 2-ounces dried apricots (about 15 pieces), finely chopped; 1-2 teaspoons ground cinnamon, plus more to taste; 3u20444 teaspoon ground cumin; 1u20442 teaspoon allspice (or substitute 1u20444 teaspoons ground nutmeg); 2 teaspoons dried oregano, divided Bay leaves; 3 cups light cream; 1 1u20442 cups crumbled feta cheese; 1 tablespoon softened butter to grease the baking dish Kosher salt Ground black pepper; 2-each sheet pans and 2-sheets parchment paper

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It’s a Greek ‘lasagna’ with eggplant, no pasta and I’ll be making it for Easter Sunday Brunch. This is my first attempt at making it, so I read countless online recipes and what follows is my...

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Ingredients

2 whole eggplants, about 2-pounds total weight
3-each russet or Yukon gold potatoes, about 2-pounds total weight 1 cup finely diced Spanish or sweet onion
5 cloves garlic, peeled and thinly sliced
12 tablespoons (3/4 cup) extra virgin olive oil, divided
2 tablespoons tomato paste
1 can, 28-ounces, peeled plum tomatoes, with their juices 2-ounces dried apricots (about 15 pieces), finely chopped
1-2 teaspoons ground cinnamon, plus more to taste
3u20444 teaspoon ground cumin
1u20442 teaspoon allspice (or substitute 1u20444 teaspoons ground nutmeg)
2 teaspoons dried oregano, divided Bay leaves
3 cups light cream
1 1u20442 cups crumbled feta cheese
1 tablespoon softened butter to grease the baking dish Kosher salt Ground black pepper
2-each sheet pans and 2-sheets parchment paper