Athenian Moussaka Recipe
Ingredients
| Eggplants | 2 Small | |
| Olive oil or salad oil- ½ cup | ||
| Parmesan cheese- ½ cup, shredded | ||
Directions
GETTING READY
1. Trim the stems of eggplant and cut them lengthwise. Make each slice 1/4 inch thick.
2. Preheat oven to 425°
MAKING
3. In a large baking pan pour oil. Turn the eggplant slices in the oil so that the eggplant is well coated.
4. Arrange them in a single layer.
5. Bake for 30 minutes at 425. Turn eggplant at regular intervals so that they are all tender.
6. Arrange eggplant in a baking pan of size 9 by 13-inches.
7. Spoon the meat sauce over the eggplant.
8. Top the baking dish with additional meat sauce.
9. Pour generously on custard topping.
10. Sprinkle parmesan cheese.
11. Bake for 1 hour uncovered at 350°.
SERVING
12. Serve Athenian Moussaka immediately.
1. Trim the stems of eggplant and cut them lengthwise. Make each slice 1/4 inch thick.
2. Preheat oven to 425°
MAKING
3. In a large baking pan pour oil. Turn the eggplant slices in the oil so that the eggplant is well coated.
4. Arrange them in a single layer.
5. Bake for 30 minutes at 425. Turn eggplant at regular intervals so that they are all tender.
6. Arrange eggplant in a baking pan of size 9 by 13-inches.
7. Spoon the meat sauce over the eggplant.
8. Top the baking dish with additional meat sauce.
9. Pour generously on custard topping.
10. Sprinkle parmesan cheese.
11. Bake for 1 hour uncovered at 350°.
SERVING
12. Serve Athenian Moussaka immediately.
Chef
