Greek moussaka

Yield: 4 servings

Measure Ingredient
2 tablespoons Fresh basil; chopped
1 each Large Eggplant; cubed
4 eaches Large Tomatoes; chopped
2 eaches Med. Zucchini; chopped
1 cup Onion; chopped
1 cup Mushrooms; chopped
½ pounds Feta Cheese; crumbled
1 cup Olive Oil, maybe more
2 teaspoons Cinnamon
½ teaspoon Ground Nutmeg
1 teaspoon Oregano; crumbled
1 teaspoon Sage; crumbled
2 eaches Cloves Garlic; minced
1 cup Bechamel Sauce
½ each Bell Pepper; chopped
2 teaspoons Allspice

Saute all the vegetables, except tomato, with garlic in olive oil for 10 minutes. (Eggplant will keep soaking up oil, so add it as necessary to keep veggies from sticking.) Add tomatoes and herbs & spices, cook 5 minutes more. Add feta and Bechamel sauce; pour into baking dish and bake at 325F for one hour, or until bubbly.

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