ish.
Arrange 1/3 eggplant slices over crumbs.
Cover
ightly oil grate.
Brush eggplant, potatoes, and zucchini lightly with
ne side.
For the Moussaka Lamb Sauce.
Gently fry
aking dish.
Brush the eggplant slices with oil, and place
he skin on, slice the eggplant into 1/2-inch slices
Cut eggplant to 1/4 inch thickness,
Sprinkle eggplant with sea salt, and leave
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Lay eggplant rounds on a work surface.
Prepare Eggplant: Peel and cut eggplant into 1/2\" slices.
Brush eggplant slices with oil; brown quickly on both sides. Preheat oven to 375\u00b0.
Using a very large casserole dish, layer the moussaka as follows:
tomato sauce, Parmesan cheese, eggplant slices, filling, Parmesan, eggplant, Parmesan, sauce and Parmesan on top.
Bake, uncovered, 45 to 50 minutes or until dish is hot and bubbling.
Let stand 10 to 15 minutes before cutting into servings.
echamel Sauce (recipe below) and eggplant; cut ends from eggplant (1 large or
egrees F.
Lightly coat eggplant slices with olive oil (I
nsert. Then layer all the eggplant slices on top.
Grind
hours:
\"Sweat\" your eggplant slices in a single layer
br>Arrange one third of eggplant slices over crumbs.
Cover
Prepare Eggplant:
First, peel eggplant and cut into 6mm (
igh heat.
Brush the eggplant slices with oil and season
Peel and slice eggplant, and slice into pieces 1/
egrees.
2. Slice your eggplant, potatoes, squash and zucchini*.