Eggplant Moussaka

1. 1

   Cut eggplant to 1/4 inch thickness, brush both sides with olive oil, and bake on a sheet pan at 400 degrees, about seven minutes on each side. Eggplant should be sealed and partially cooked. Set aside.

2. 2

   For sauce, combine chopped tomatoes, tomato sauce (I usually use two jars of canned tomatoes, drained & pureed, instead of the fresh & sauce, but use what you have!), pepper, rosemary, mace, basil, parsley, and brown sugar. Cook till thickened, about a half hour.

3. 3

   Mix the filling--cottage cheese, egg, parmesan, and rosemary.

4. 4

   Layer the ingredients in a loaf pan--half the sauce, half the eggplant, filling, remaining eggplant & remaining sauce.

5. 5

   Bake at 350u00b0F for a half hour or so until the filling is set.

* Per serving · 4 servings · Values may vary.

No additional tips available.