One of my favorite dishes!
After buying a plump eggplant at the Swap Shop in Fort Lauderdale, I had a choice of three dishes to make with it: My chopped eggplant appetizer, eggplant parmigian, or moussaka. I chose the last one and made a substantial dish that will last us several nights. Full recipe below.
First I peeled and sliced the eggplant, then salted the slices. This bleeds out the bitterness.
Next I made the beef mixture then set it aside while I did the sauce.
Make sure you stir constantly during the sauce stage.
Once the ingredients are prepared, you can assemble the dish. Cover and Refrigerate to bake later if desired.
And here is the finished meal. Doesn’t it look good enough to eat? Add a salad and a glass of red wine, and you are all set.
1 large eggplant, peeled and sliced into thin rounds
2 Tbsp. olive oil
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