Recipe of Perfect Eggplant casserole- Moussaka

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Ultimate Eggplant casserole- Moussaka. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Eggplant casserole- Moussaka, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant casserole- Moussaka delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggplant casserole- Moussaka is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Eggplant casserole- Moussaka estimated approx 1 hour.

To get started with this recipe, we must prepare a few components. You can cook Eggplant casserole- Moussaka using 9 ingredients and 12 steps. Here is how you cook it.

This recipe is from Greek Revival - Cooking for Life by Patricia Moore-Pastides, this recipe is not mine and I do not claim it to be

Ingredients and spices that need to be Get to make Eggplant casserole- Moussaka:

1. 4 small eggplants
2. 1 sea salt
3. 1/4 cup olive oil
4. 1 Black pepper
5. 2 medium yellow onions, chopped
6. 2 clove garlic, crushed and chopped
7. 1 1/2 cup crushed tomato (canned crushed tomatoes work well)
8. 1/2 cup dry white wine
9. 1/2 cup grated kefalotiri cheese (may substitute parmesan or romano)

Steps to make to make Eggplant casserole- Moussaka

1. Wash, trim and slice the eggplants lengthwise into 1/4 inch slices
2. Salt each slice and layer them all into a colander to drain. Put a heavy plate on top of the eggplant. The salt and weight will accelerate the draining of excess water from the eggplant. Let the slices drain at least 30 minutes. Dry them off with a kitchen towel
3. Brush both sides of each slice lightly with olive oil
4. Place the slices of eggplant under the broiler and brown them thoroughly. When one side is brown, turn them over and brown the other side
5. Preheat the oven to 350°F
6. In a large sauté pan over medium heat, heat 2 tablespoons of olive oil; add the chopped onions and garlic and sauté until the onions are translucent.
7. Add the crushed tomatoes and 1/4 cup of the white wine and cook for 15 minutes on low heat until the sauce is reduced. It should not be completely dry, but most of the liquid should have evaporated
8. Remove from heat and place half of the tomato sauce in the bottom of a medium size casserole dish (such as 9 inch square)
9. Layer half the eggplant on top of the sauce and sprinkle with 1/4 cup of cheese
10. Top with the remaining eggplant, sauce, and cheese. Pour the remaining 1/4 cup of white wine around the edges of the casserole.
11. Cover and bake for 30 minutes, then uncover and bake for an additional 5
12. For peak flavor, serve at room temperature. Serves 4-6 as a main dish

While this is in no way the end all be guide to cooking fast and simple lunches it is good food for thought. The expectation is that will get your creative juices flowing so you could prepare excellent lunches for the own family without needing to accomplish too much heavy cooking from the process.

So that's going to wrap it up for this exceptional food Recipe of Any-night-of-the-week Eggplant casserole- Moussaka. Thank you very much for your time. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!