Eggplant moussaka

Submitted by enr on 29 Apr 2012
1.5 kg eggplant
500 g canned tomatoes
1 onion
6 cloves garlic
basil sprig
100 g cheese
3 boiled eggs
1/3 cup olive oil
2 tbsp bread crumbs for sprinkling
ground pepper optional
1 bunch dill
Eggplant moussaka
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Eggplant Peel, cut into thick slices (1 cm) in length and are placed in salt water for 20 minutes. Rinse salt water and dried confuse with little sunflower oil, bake on the BBQ or pan. Put olive oil in a saucepan and saute chopped onion and garlic, add pepper, salt, tomatoes and add fresh or dried basil optional, leaving me to boil until the sauce remains of sunflower oil. In a saucepan of Jena glass or pan on the bottom put a bit of tomato sauce on it redim order eggplant, tomato sauce, breadcrumbs, grated cheese and dill. Second row redim eggplant, tomato sauce, grated cheese, dill and sliced ​​boiled eggs. Third row eggplant, tomato sauce, bread crumbs and grated cheese. The dish is baked in the oven until the liquid evaporates and remains of sunflower oil.
1 user
29 Apr 2012


eggplant can be slightly fried.

flowers so tasty you present it that the recipe goes to Favorites to make!

I liked this moussaka. With pleasure will try, but I would add a little basil. Many go with tomatoes, eggplant and cheese.

Marina, I missed in tomato basil sauce there, where no basil! I added it to the recipe.

have prepared moussaka, and put chushchitsi and Cheese.