"Julia Altshuler" > wrote in message
news:boGmb.23345$275.32637@attbi_s53...
> We got moussaka at a Greek restaurant tonight. It struck me as
> traditional and wonderful. I wondered why I never make it at home when
> I like it so much and realized that it is because it uses so many pots
> and pans. I need one for the tomato sauce, bechemel sauce, browned
> burger, softened eggplant, potatoes, egg & cream mixture on top,
> casserole dish for oven. Does anyone have tips on how to shorten this
> list and still come up with a good traditional moussaka?
>
> --Lia
>

There's a recipe for Shortcut Moussaka on epicurious.com but I'm not sure
how much of a shortcut it really is. You could use jarred tomato sauce
(with meat) and add some cinnamon to it--that would reduce one of your
steps. Then you only really need to do the bechamel, eggplant, and potatoes
(isn't the egg and cream mixture on top more bechamel?). If you can get
pre-made bechamel sauce, that would work, too.

Speaking of pre-made bechamel sauce, I've never seen it in North America.
When I lived in Japan, though, there was a lasagne package which consisted
of a small foil pan, lasagne noodles, a packet of bechamel sauce, and a
packet of tomato sauce. All you had to do was layer, squirt, and bake. It
was pretty decent considering it was the lasagne equivalent of Kraft Dinner.

rona

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