Assemble the moussaka- Spray a deep, 9X13 inch baking dish with cooking spray or brush lightly with olive oil.
Arrange cooked potato slices over bottom of pan, overlapping if necessary. Spread half the meat sauce over potatoes. Top meat sauce with 1/2 cup crumbled light feta cheese. Arrange zucchini slices over feta, followed by eggplant slices. Top eggplant with remaining meat sauce. Pour cheese sauce over all.
Bake, uncovered, for 40 minutes. Let stand 20 minutes before servng. Moussaka taste better served warm, not piping hot. A longer cooling time also helps it hold together better.
Originally Submitted
11/15/2009
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