Preparation / Directions:
To prepare the eggplant, salt both sides of each piece and place in a
colander in a single layer for about 1 hour to drain. Rinse, pat dry, and
set aside.
Brown the beef in a medium-size skillet over medium heat. Drain off the fat
and liquid and remove the meat to a bowl or plate. Using the same skillet
(you needn't thoroughly clean it), cook the onion and garlic, stirring, over
medium heat until softened. To make the sauce, add the rest of the
ingredients, except the feta cheese and dill, and simmer until hot and
slightly thickened, 15 to 20 minutes.
Layer in the slow cooker in this order: sauce, eggplant, beef, sauce,
eggplant, beef, sauce. Sprinkle the feta cheese on top and the dill on top
of that. Cover, set on low, and cook for 7 to 9 hours or set on high and
cook for 2 to 3 hours.
A mess of moussaka, about three-quarters of a slow cooker full
Moussaka is usually a very beautiful layered Greek dish. This recipe lets
you enjoy all the flavor of moussaka without all of the wor
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