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

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