Fast Moussaka
Our moussaka features two shortcuts, neither of which sacrifices flavor: The eggplant is broiled rather than fried, and the topping is a mixture of cheese and milk instead of the usual béchamel sauce. Watch the eggplant carefully while it cooks; if it burns it will taste bitter. Let the moussaka sit briefly before cutting it, so the squares will hold together. Slideshow: More Amazing Lamb Recipes
January 2014