Greek Moussaka

Name: Greek Moussaka
Ingredients: 2 cups breadcrumbs tossed with 2 tablespoons extra virgin olive oil; 1 1/2 cups finely grated kefalotyri cheese or Parmigiano Reggiano; 2 large baking potatoes, peeled, thinly sliced, brushed w/ olive oil, roasted until slightly soft; 4 large eggplant, peeled in stripes, thinly sliced, brushed with olive oil, roasted until cooked through and pliable; 1 recipe meat sauce; 1 recipe bechamel sauce

www.cookingclpass.joanneweir.com

Roasted potatoes and eggplant layered with savory meat sauce and creamy bechamel, topped with cheese—baked to golden perfection in a casserole dish. Perfect for a comforting meal.

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Ingredients

2 cups breadcrumbs tossed with 2 tablespoons extra virgin olive oil
1 1/2 cups finely grated kefalotyri cheese or Parmigiano Reggiano
2 large baking potatoes, peeled, thinly sliced, brushed w/ olive oil, roasted until slightly soft
4 large eggplant, peeled in stripes, thinly sliced, brushed with olive oil, roasted until cooked through and pliable
1 recipe meat sauce
1 recipe bechamel sauce