Moussaka (version VI)

1 large eggplant, peeled
2 cups cooked rice
3 cups spaghetti sauce (jar or homemade)
1/2 cup chopped fresh parsley
1/4 teaspoon cinnamon
salt and pepper to taste
1 15 ounce carton ricotta cheese
1 12 ounce can evaporated milk
1 cup grated parmesan cheese, divided
1/8 teaspoon nutmeg or more to taste
seasoned bread crumbs

Cut eggplant into thin slices. Salt both sides of each eggplant slice and let sit for about 30 minutes in a colander. Rinse salt and pat dry.

In a large bowl, stir together rice, spaghetti sauce, parsley, cinnamon, salt, and pepper.

In a blender or food processor, blend ricotta cheese, evaporated milk, 1/2 cup Parmesan cheese, and nutmeg.

Preheat oven to 375 degrees F.

Grease a 3-qt. baking dish and sprinkle the bottom lightly with bread crumbs. Alternate layers of eggplant and rice mixture, sprinkling each layer lightly with remaining Parmesan cheese and bread crumbs. Pour ricotta mixture over the top of casserole and bake 45-55 minutes or until top is golden.



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