Recipe: More about Moussaka, and recipe

Oops... In my description, I was thinking of Pastitsio, another Greek dish that layers pasta, meat, and white sauce.

Moussaka layers fried eggplant and a creamy sauce. Here's a recipe I douns on the 'net using a different brand of bottled Alfredo sauce.

Susan, Hawaii

Moussaka
Serves 9

3 medium eggplants, peeled and sliced 1/2-inch thick
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups Buitoni Refrigerated Family Size Alfredo Sauce
1 cup low-fat ricotta cheese
3 eggs, beaten
1/2 teaspoon ground nutmeg
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 onion, peeled and finely chopped
1 pound mushrooms, finely chopped
1 can (14.5-oz.) crushed tomatoes
2 tablespoons tomato paste
2 teaspoons crushed dried oregano
1/4 teaspoon cayenne pepper

Preheat oven to 375 F.

Lay eggplant on a baking sheet and brush with 2 tablespoons of the oil; sprinkle with salt and pepper. Bake until soft and golden, about 30 minutes, turning once.

Meanwhile, combine Alfredo sauce, ricotta, eggs and nutmeg in a medium bowl; set aside.

In a small bowl, combine bread crumbs and Parmesan cheese; set aside.

Heat remaining 2 tablespoons oil in a large, nonstick skillet over medium-high heat. Add onion; saut until they begin to soften, about 3 minutes. Add mushrooms and saut until soft, about 7 minutes. Add tomatoes, tomato paste, oregano and cayenne. Simmer until thickened, about 15 minutes.

Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Sprinkle one-third of the bread crumb mixture on bottom; cover with half the eggplant and half the mushroom mixture. Repeat layers with one-third of the bread crumbs, remaining eggplant and remaining mushrooms.

Pour egg mixture over all and top with remaining bread crumb mixture. Bake for 45 minutes or until top is golden and bubbly. Let stand for 10 minutes before serving.