On 2013-03-30, Feranija > wrote:

>>> We call it zucchini moussaka, three layers like in a traditional
>>> aubergine moussaka.

> This recipe does not call for any tomato product in the meat. Dredging
> salted zucchini slices in a flour and eggs and frying it for a minute
> or two is must; without it the whole zucchini moussaka loses a lot of
> its flavor. Trust me on this, we tried untreated zucchinis in this, it
> just doesn't work.

Never heard it called a moussake. Is that Greek? I've made this dish
with a tomato sauce and eggplant (aubergine). It was called Eggplant
Elegante and the recipe was in a famous NYC hotel cookbook. Eggplant
was triple breaded, then deep fried, then the dish was assembled like a
lasagne and baked. Very time consuming, but a very tasty dish.

nb