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Tonight I made Mousaka. This is the third time I made this dish and this one came out best by far. The first time I followed a recipe but tonight I improvised. I can’t be happier with how it came out!

Click below for the details:

First I used my eggplant-frying-substiute method - which is brushing eggplant slices with olive oil, sprinkling with salt and pepper and broiling for 5-10 minutes per side. I do the same thing when prepping eggplant for a parmigiana, rollatini, etc. Much healthier than frying and much less greasy.

which results in…

While that was cooking, I sauteed some garlic, onions and pepper with a little olive oil

Then added chopped sirloin (also good with ground lamb), diced canned tomatoes, tomato paste, and some spices

I then made some layers - starting with the meat, then eggplant, etc - with 3 layers of eggplant.

After that, I made a basic bechemel sauce and poured it over the top.

Baked at 375 for 45 minutes and voila!

Great dinner and leftovers for tomorrow!

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