It may be a little sloppy, and not as compact as a baked moussaka held together with béchamel, but this one has all the right flavors and (most of the) classic textures of tender layered potato slices and mint-scented lamb sauce. I’ve also made versions in which the feta is sprinkled atop each potato layer, but this method, with feta simply spread on top at the end of cooking, is simpler.
In a large skillet or sauté pan, heat a thin film of oil over medium-high heat. Add a couple of slabs of eggplant and sprinkle with salt and pepper. Cook until seared, about 1 minute per side, and remove to a plate. Repeat with the remaining eggplant.
In the same skillet, swirl
In the slow cooker, make layers, lightly sprinkling the potato layers with salt and pepper: eggplant slices, lamb sauce, potatoes—repeating until the ingredients are used up and ending with sauce. Cover, inserting a heavy-duty paper towel underneath the lid to collect condensation, and cook on low for 8 hours.
Sprinkle the feta over the top and let stand until the cheese has softened a bit and the casserole has settled. Use a thin metal spatula to cut down through the layers and lift out servings.
© 2017 All rights reserved. Published by Abrams Books.