Originally Posted by In the Kitchen
I haven't made Moussaka for some time. However, I did follow a recipe and did it exactly as explained. When I was browning the eggplant in olive oil, the eggplant seemed to be burning and I added more oil. When it was done, there was so much oil in the dish. Should I have browned it in the oven rather than frying in frying pan? My son and I like this dish and want to have less oil next time.
Either way. Heat a few tbls of oil in the skillet first, & slice the ep about 1/4" thick. Or, preheat the oven to about 425, brush the EP slices with oil, & arrange in a single layer on a baking sheet. Bake until lightly browned and slightly softened, about 12 minutes, turning once during cooking.