This recipe comes from our Zone partner in Greece.
In a one edition of the OmegaZone newsletter, our intrepid restaurant reviewer Sherlock Zone promised to find clues about how to bring this popular Greek recipe into the Zone. Cleopatra, who with her husband, Panagiotis Drakopoulos, is spreading the word about the Zone in Greece, has helped us out. Sherlock approves. Instructions: Cut off ends of eggplant. Slice 1/4 inch strips from top to bottom (not rounds). Lightly brush both sides of eggplant slices with 2 teaspoons of olive oil. Cook the eggplant on a grill pan over medium high heat on both sides until soft. Set aside. In a medium-size pan sauté onions in remaining olive oil (3 teaspoons) until translucent. Add ground meat and garlic and cook until meat is browned. Add in spices, salt and pepper and tomato sauce. Simmer for 10 minutes. Assemble moussaka in an 11x16-inch casserole dish. Begin with a thin layer of the meat mixture on the bottom of the dish. Then add a layer of eggplant. Repeat procedure ending with meat mixture on top. Pour milk over top and then sprinkle with cheese. Bake in oven at 350°F for 45 minutes or until well browned on top. Let set out for 20 minutes before serving. Have apples for dessert.
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