Julia Altshuler > wrote in 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
>
>

Take out! Seriously, many wonderful dishes only succeed after using a
multitude of implements. I don't think I'd try to cut corners, since it
still takes a considerable amount of time.

Wayne