While watching an episode of Degrassi The Next Generation I overheard the meal they were enjoying was vegetarian Moussaka. It was cheesy and gooey looking. My ears, eyes and tummy perked up. Vegetarian Moussaka? The kind of Moussaka my mom had made although simple did have some veg in it but also meat and certainly not cheese. My mom's recipe called for eggplant, ground meat in tomato sauce, and a cherry tomato on top for decoration. Her version is tasty but I never considered there could be other types of Moussaka. Hah! While on my quest for veggie Moussaka I found a recipe in May/June issue of Donna Hay magazine for a meat and veg Moussaka. I got to working to making it and the recipe is fantastic! There a few steps to the dish but worth it. Especially since the days are cooling off. I still will be on a lookout for a vegetarian Moussaka.
Donna Hay's Moussaka
3 large potatoes
large canister of ricotta
Half a teaspoon of oregano, basil and rosemary
1 medium Onion chopped
2 to 3 cloves of chopped garlic
1 medium to large eggplant
2 cups of tomato sauce
1 tablespoon of tomato paste
2 cups of mozzarella cheese
A handful of grated Parmesan cheese
Wash and slice eggplant. Lightly coat with olive oil. Season with salt and pepper. Bake in 350 oven for ten to fifteen minutes. While the eggplant is baking, heat a pan and coat with olive oil. Cook the onion and garlic about five minutes. Put in dish. Add the ground meat to the pan and cook till no longer pink. Drain any extra water. Add the onion and garlic back in. Add the tomato sauce, paste and spices. Simmer on low for ten minutes. While the meat mixture is cooking slice the potatoes and place on the bottom of a large baking pan. In a separate bowl mix the eggs and ricotta together. Add half the meat mixture on top of the potatoes, add ricotta. Put the baked eggplant on top of the ricotta. Add the rest of the meat mixture, the rest of the ricotta top off with the mozzarella and Parmesan. Bake for 45 minutes.