VEGETABLE MOUSSAKA

Actually it's not really a complete vegetable moussaka, although it can be easily adapted to become one. I call it a vegetable moussaka, because I add in 2 other vegetable layers other than the standard Greek Moussaka of just potato layers with meat mixture layer.

This moussaka includes zucchini and eggplant. It is a popular casserole at my house, and it is also often asked for when we have our pot luck dinners. It is a a lovely comfort casserole but also can be special enough to be brought to some one's house.

This version of the popular Greek moussaka, is actually made by my hubby. As most of you know who follow this blog, Ron is not often at home ( working out of town for a minimum of 8 week stints), so the first request that he gets when he comes home is," Dad, will you make us some Moussaka?"

Sorry about the fuzzy picture, I'm still learning how to do close ups, would appreciate any help that anyone can offer! e-mail me.

This time home Ron made 2 Moussakas, and today seemed a good day to defrost one and have a quick meal , that I didn't have to prepare. So the beauty of this dish is also that it can be frozen for later use. A lovely squeeze of lemon and a Greek salad and supper is served!

VEGETABLE MOUSSAKA

2 lbs. lean ground lamb

1 c. olive oil

4 medium sized zucchini,cut lengthwise

1 large eggplant cut crosswise (about 1/2 in)

1 large onion, finely chopped

2 garlic cloves finely chopped

4 T. butter

3 tomatoes, peeled seeded and chopped (or use canned)

2 tsp. salt/pepper

1/3 c. dry bread crumbs

3 eggs, 1 beaten

1/4 cup chopped fresh parsley

1 1/2 c. bechamel sauce

1 c. ricotta or cottage cheese

2/3 c. grated kefalatiri or parmesan cheese

3 medium- sized potatoes sliced

In a skillet fry the zucchini and eggplant slices-a few at a time- in the oil until the slices are lightly browned. Drain tem on paper towels. ( you can also grill the vegetables on a grill

skillet or bbq. )

Saute the lamb, onion,and garlic in the butter. Add the tomatoes, salt and pepper. Cover and cook over low heat for 30 mins. Remove the lamb mixture from the heat and add to it 3 T.of breadcrumbs, the beaten egg and the parsley. Prepare the bechamel sauce and beat into it the remaining eggs and the cheese.

Butter a large baking dish and sprinkle it with the remaining bread crumbs. Put in the potato slices in one layer and cover them with half of the lamb mixture. Continue with a layer of the eggplant slices, the remaining lamb mixture and the zucchini slices. Top with the enriched bechamel sauce and dish in a preheated 375F. oven for about 45 min. ,or until golden brown.

(If leftover lamb is used for this dish, the cooking time should be reduced from 30 to 10 min. You may also, if you wish, increase the quantity of the zucchini and omit the eggplant and potato or vise-versa or of course just make the moussaka with potato layers you will need at least 12 potatoes if replacing the zucchini and eggplant).