Moussaka (version IV)

1 eggplant
2 medium zucchini
2 medium yellow squash
2 roasted red bell peppers
2 roasted yellow bell peppers
6 ounces shredded parmesan cheese
3 ounces feta cheese
1 large portobello mushroom
20 kalamata olives
flour
salt and pepper to taste

Slice eggplant zucchini, squash and flour and sauté in olive oil season to taste. Clean and roast peppers slice mushroom and sauté in butter place eggplant in buttered 9-inch cakeform sprinkle cheese over it place zucchini in cakeform, add parmesan, add red pepper add thinly sliced feta cheese add squash then sprinkle again with parmesan add half the olives (destoned) add yellow peppers sprinkle with parmesan layer with mushrooms add parmesan cover with the remaining eggplant. Sprinkle with parmesan and place the remaining olives on top.

Bake at app 400 F°.  20 minutes. Let stand and cut like a cake. Serve with basil tomato sauce or yellow pepper sauce.

Serves 8.



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