I spent a good number of hours in the kitchen today (but that is my normal, not an exception) making my own "Italian" version of moussaka.
Made some breaded eggplant layered in a backing dish with a ground beef and tomato sauce (chopped onion, celery and carrots, garlic, diced garden tomatoes and canned tomatoes, basil and parsley).
Put a light layer of mozzarella cheese between the two layers of eggplant and then topped the casserole with parmegiano-bechamel sauce and bread crumbs.
Baked it at 350 for about 45 minutes. Served with a hot Italian sausage and a loaf of homemade bread.
Leon and I ate half the casserole...had to stop, but could have eaten more.
The photos don't do it justice.
4 comments:
Looks delicious!
I absolutely love moussaka and know I would love your Italian version.
Looks dee-lish! Comfort food!
Mousaka . . . um, I thought that was a Greek flaky thing, no?
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