Cook the Issue 2010: Moussaka Gratineecomments (1) May 14th, 2010 in Gallery
After having enough of lamb, I froze the leftovers from the roast. This week, eggplants were on sale at my market and I thought of this recipe-- and I'm glad I did, it was excellent. Both my husband and I give it 2 thumbs up, but the kid was ambivalent-- she liked the hunks of meat, but not the stuff on top. I did not bother with individual ramekins, so I flung the whole thing in my gratin dish to excellent effect-- baking in the black pan allowed delicious crusty edges to develop. Chicago has a great Greektown and I often order moussaka in Greek restaurants, but this version is way better!
Recipe Used: Moussaka Gratinee
posted in: Gallery, Cook the issue 2010