tomatos and eggplant fresh vegetables
I really love the tomato season and this time of the year gives you the best produce for any dish that involves tomato, eggplant and potatoes. I decided to try making a much lighter version of traditional Moussaka.  After I made some changes to the original recipe, I don’t think it should be called Moussaka anymore.  So let’s just call it tomato and eggplant casserole. My basic idea behind this recipe is that I wanted to use ground chicken instead of beef or lamb and wanted to replace the béchamel sauce.  But don’t you worry.  I’m not giving up on the cheese part completely.
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