Greek Moussaka
Yield
4 servingsPrep
25 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
basil
fresh, chopped |
|
| 1 | large |
eggplant
cubed |
*
|
| 4 | large |
tomatoes
chopped |
|
| 2 | medium |
zucchini
chopped |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
mushrooms
chopped |
*
|
| ½ | pound |
feta cheese
crumbled |
|
| 1 | cup |
olive oil
maybe more |
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| 1 | teaspoon |
oregano
crumbled |
|
| 1 | teaspoon |
sage
crumbled |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
bechamel (white) sauce
|
*
|
| ½ | each |
sweet red bell peppers
chopped |
|
| 2 | teaspoons |
allspice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
basil
fresh, chopped |
|
| 1 | large |
eggplant
cubed |
*
|
| 4 | large |
tomatoes
chopped |
|
| 2 | medium |
zucchini
chopped |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 226.8 | g |
feta cheese
crumbled |
|
| 237 | ml |
olive oil
maybe more |
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 5 | ml |
oregano
crumbled |
|
| 5 | ml |
sage
crumbled |
*
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
bechamel (white) sauce
|
*
|
| 0.5 | each |
sweet red bell peppers
chopped |
|
| 1E+1 | ml |
allspice
|
|
Directions
Sauté all the vegetables, except tomato, with garlic in olive oil for 10 minutes.
(Eggplant will keep soaking up oil, so add it as necessary to keep veggies from sticking.)
Add tomatoes and herbs and spices, cook 5 minutes more.
Add feta and Bechamel sauce; pour into baking dish and bake at 325℉ (160℃) for one hour, or until bubbly.
