Annie’s Eggplant Moussaka

Every year, as I plan my garden, I decide to grow eggplant. It is such a pretty plant and the eggplant itself is interesting. However, I found eggplant to be a bit bland for my taste, steamed or fried. It needed to be a part of a cassrole.

I decided to make my own Eggplant Moussaka. It was heavenly. So much so, that I wanted to write it down before I forgot my new recipe.

Annie’s Eggplant Moussaka

• Brown 1 pound of ground beef.
• Chop and onion. Add.
• Add ½ cup tomato sauce.
• Add 1 cup water.
• Add 2 tsp. parsley.
• 1 tsp. nutmeg. (Trust me. It adds a little zip.)
• 1 tsp. sea salt. (Or regular table salt, if you prefer.)
• ½ tsp. pepper.
• Stir well and let simmer while you deal with the eggplant.
• Chop the ends off of two to three eggplant, peel and slice them.
• Sauté the eggplant slices in a bit of olive oil.
• While the eggplant sautés, ready your mashed potatoes. If you do not feel like making real mashed potatoes, go ahead and use instant. I’m not going to tell.
• Once the meat mixture, the eggplant and potatoes are ready, grab a casserole dish, spraying the bottom as you go.
• Begin layering the casserole with a layer of eggplant, followed by the meat mixture, and finally potatoes. Repeat this process until you have used all of your ingredients, ending with potatoes on the top.
• At this point, you may want to sprinkle cheese over the top. It adds a bit of flavor and color for those festive occasions, like Tuesday nights.
• Bake in a 350-degree oven for 25 minutes.
• Serve.

I enjoy mine with raw onion. I find that it enhances the Moussaka quite well. I hope you all enjoy this yummy recipe as much as I do. It is a terrific way to use eggplant!

~Annie

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