"notbob" > wrote in message
...
> 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

Mousakka is Greek. I've made Eggplant Rollatine with unbreaded eggplant.
Very good.