On Sun, 26 Oct 2003 02:33:43 GMT,
Julia Altshuler > wrote:
> 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?


Rona mentioned Epicurious having a shortcut moussaka recipe,
here it is: http://tinyurl.com/sdx3

I've tried it (although it's been a while) and it's pretty
good. Maybe not quite as good as the moussaka I've had at the local
Greek festival, but close. There's tons of comments attached to
the recipe, so you can see a lot of feedback and what various users
tried. It doesn't contain potatoes, but potatoes in moussaka is a new
one on me. That means nothing, however, since I'm no expert in Greek
cuisine. Good luck!

Ariane