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Moussaka

Reviewed: Apr. 7, 2013
Awesome takes extra time and some changes. I pretty much followed this recipe with some changes via post by WSBlend. I used 2 pounds of meat and added a thin layer of potatoes on the bottom. Used 3 cloves of garlic, 1 small onion doubled the tomatoe sauce and wine. Instead of frying the eggplant I lined eggplant slices on cookie sheets lightly oiled and baked 20 mins in oven at 450 covered top with foil. Same with the 2 sliced russet potatoes but for 10 mins. I used the 2 eggs in meat yolks first and whites beaten and folded in. This recipe takes much longer to prepare but very much worth the effort. this was my first time making this I served it to company who had never had it before with rave reviews and they left with the recipe. Next time I will make it with half lamb and half beef and I may try it with fresh spinach in the meat mixture. But it is excellent as is. I highly recommend adding the potatoes! Yummy! Oh I also added 1 cup of sauce on top of the first layer of meat and the remaining sauce on top.
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