Vegetable Moussaka
Delicious Vegetable Moussaka of pan fried eggplants and zucchinis layered with a tomato based sauce, topped with cheese and baked.
Keyword : moussaka, vegetable moussaka
Ingredients
- 1 lb Chinese eggplant (450g)
- ½ lb round eggplant (225g)
- 2 medium zucchinis
- 1½ tsp salt
- 3 slices bread
- 1 cup shredded cheddar cheese (115g)
Sauce
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 medium tomatoes (chopped)
- 2 tbsp tomato paste
- 1 tsp dried parsley
- ½ tsp cinnamon
- ¾ cup water
- 1 tsp salt
Instructions
- Sliced Chinese eggplants into 1/8-inch thick slices. Sprinkle with salt and let stand for 15 minutes. Do the same for round eggplants and zucchinis.
- Toast bread and crumble into coarse crumbs.
- Add 1 tsp olive oil to a non-stick pan. Fry half the Chinese eggplants for about 2 to 3 minutes. Remove and repeat with the other half of the Chinese eggplants. Do the same for round eggplants and zucchinis.
- Add 2 tablespoons olive oil to pan. Sauté onions and garlic until soft.
- Add tomatoes, tomato paste, parsley, and cinnamon. Stir for a minute.
- Add water and salt. Cook for several minutes until sauce thickens. Remove.
- Preheat oven to 350°F (180°C).
- Place half the breadcrumbs at the bottom of a rectangular or round deep oven proof casserole dish.
- Place a layer of both types of eggplants followed by a layer of zucchinis.
- Spoon half the tomato sauce over the vegetables. Sprinkle with ½ cup cheese.
- Place another layer of eggplants followed by another layer of zucchinis.
- Sprinkle the remaining bread crumbs followed by cheese.
- Bake for 1 hour. If cheese gets too brown, cover loosely with foil.
- Remove and serve immediately.
Nutrition
Calories: 283kcal
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