What makes the difference in this traditional Greek recipe are the grilled not fried vegetables including eggplant potatoes and zucchini. It is a lighter version of the famous Greek dish that is eaten in large quantities every summer in my country by both locals and tourists.
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Incredibly delicious Greek Moussaka
3 large eggplants cut into 1/4 inch slices
3 large potatoes thinly sliced
3 large zucchini cut lengthwise into 1/4 inch slices
