Harvested my first crop of Eggplant (3 small eggplants) in various phases of ripeness. Have to use them up so decided to cook a favourite Greek recipe, Moussaka and the results turned out very tasty, will try again!
Sliced 3 eggplants and 5 potatoes, mixing with olive oil on baking sheet, baked at 400 degrees for 20 min.
Prepared a meat sauce with garlic and swiss chard, diced tomatoes, tomato sauce, bay leaf, cinnamon stick and simmered for 20 minutes.
Made the Bechamel Sauce with 1% milk, roux, 1 egg yolk and grated parmesan cheese.
Layered in a greased casserole dish – sliced potato, then egg plant, then meat sauce and lastly bechamel sauce, topped with grated cheese, baked at 350 for 55 minutes.
Low fat, lean beef and cheese, healthy eggplant and swiss chard, good source of calcium with the bechamel sauce, only 1 egg yolk, yield: 6 servings. Could replace the ground beef with veggie round to make vegetarian,
Definitely will cook this again!
