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Moussaka Recipe

Ingredients

How to make it

  • Place eggplant in colander; sprinkle with 1 teaspoon salt. Drain 30 minutes, Heat 1/4 cup oil in skillet over medium heat. Add potatoes in single layer, Cook 5 minutes per side or until tender. Drain on paper towels. Add more oil to skillet, if needed, Cook zucchini 2 minutes per side. Drain on paper towels, Drain and discard oil. Heat skillet over medium-high heat until hot. Add beef, or lamb, onion and garlic; cook and stir 5 minutes or until meat is no longer pink. Pour off drippings. Stir in tomatoes, wine, parsley, 1 teaspoon salt, cinnamon and pepper. Bring to a boil. Reduce heat to low; simmer 10 minutes or until liquid evaporates. Preheat oven to 325 F. Grease 13 x 9-inch x 3-inch baking dish. Layer potatoes, 1/4 cup cheese, zucchini, 1/4 cup cheese, eggplant and 1/4 cup cheese, zucchini, 1/4 cup cheese, eggplant and 1/4 cup cheese. Top with meat micture, Melt butter in saucepan over low heat until mixture boils and thickens. Pour mixture over meat mixture in dish; sprinklw with remaining 1/4 cup cheese. Bake 30 to 40 minutes or until hot and buddly.

Reviews & Comments 2

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    " It was excellent "
    elgourmand ate it and said...
    Great prep work here and good detail. Moussaka is all about getting it right from the beginning and you do. Thanks for a 5 post.
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    " It was excellent "
    trigger ate it and said...
    I love that you combine ground cinnamon and black pepper with the eggplant.I have not used cinnamon with eggplant before.
    Was this review helpful? Yes Flag

The Cook

designerliz Daly City, CA

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