Bajaturtle--burgundy is a good all around wine to use in cooking. BUT TO EVERYONE OUT THERE WATCHING--do you think the eggplant could be substituted with Zuchini and taste about the same?
I often make parmigiana with zucchini instead of eggplant and it's OK even if the taste and the texture are, of course, a little different. So I can imagine a wonderful mousaka made with zucchini, I'm quite sure it would come up perfectly fine.
I hate eggplant and I have always made mousakka with boiled plantain. Anout six maybe seven years ago I made it for my family and they loved it. I love exchanging ingredients in recipes most times you hit on a real winner a few times a real bomb but its fun and a great way to stretch those culinary talents.
