This is my version of moussaka, their are so many out there. I love this filling dish and its a great way to get those vegetables we so need. If your a vegetarian, just leave the meat out. Its really nice that way as well. Just cut the cooking time in half.
7 potatoes, peeled and sliced thick
2 eggplants, thick sliced
3 garlic cloves, diced
2 yellow bell pepper, thinly sliced
2 pounds ground beef or lamb
5 tomatoes, thick sliced
1 large onion, diced
1 (15 ounce) can whole tomatoes, drained
1/2 cup cilantro, chopped
2 tablespoons mixed spice
Salt and pepper to taste
1 cup breadcrumbs
1/2 cup Parmesan cheese
1 tablespoon garlic powder
5 tablespoons butter
Sunflower oil for frying
1. In a large sauté pan on medium heat, add enough oil for frying vegetables. Meanwhile, soak eggplant slices in a bowl of salt water. Place potatoes and cook for about 1 minute on each side, you do not want to cook completely. Place potatoes on paper towel to drain. Add eggplants and cook for about 2 minutes on each side, until lightly browned. Drain on paper towel. Add sliced peppers and sauté for 1 minute, drain on paper towel. Clean pan!
2. In the same sauté pan on medium heat add meat and onions, cook until no longer pink. Drain grease. Return meat back to pan, add can of tomatoes, mixed spice, garlic, cilantro and salt and pepper. Cook on low for 5 minutes. In a medium bowl mix breadcrumbs, cheese and garlic powder together, set aside.
3. Pre-heat oven to 350 F. In a 13x9x12 pan, add eggplants in an even layer on bottom. Add potatoes for next layer, add beef mixture for next layer, and continue doing until all eggplants, potatoes and beef are finished. Add peppers atop then tomatoes should be the top layer. Sprinkle breadcrumb mixture across the top. Take butter and gently place pieces across top of moussaka. Cover with foil and bake approximately one hour to one hour and a half, until potatoes are tender.
Yields: 6 servings
Here is what it should look like before being dug into.