Mom's Moussaka
 
Prep time
Cook time
Total time
 
Recipe type: Main Course
Serves: 8
Ingredients
  • 1 medium eggplant, sliced thinly
  • 2 medium zucchinis (or half a squash), sliced thinly
  • 3 medium potatoes, sliced thinly
  • 2 Tbsp grapeseed oil (or coconut oil, if you are okay with the mild coconut flavour)
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 large (28-oz) can crushed or diced tomatoes
  • 1 small (6-oz) can tomato paste
  • 2 tsp dried oregano
  • 1 tsp each ground cinnamon, garam masala, black pepper
  • 1 Tbsp teaspoon sea salt
  • **See below for top layer creamy sauce recipe
Instructions
  1. Cut the eggplant in ¼-inch slices and spread them out on a plate or clean tea towel. Salt the slices and let them "sweat" for about 10 minutes. Rinse or pat the salt off using a clean tea towel (this decreases bitterness). Set aside.
  2. Cut potatoes and zucchini (or squash) into ¼-inch slices. Set aside.
  3. Sauté the onion and garlic in oil, until the onion is transparent and lightly browned. Add the crushed tomatoes, tomato paste, oregano, cinnamon, masala, salt, and pepper. Simmer 5 to 10 minutes.
  4. Spread a thin layer of tomato sauce over the bottom of a 13” x 9” baking dish. Layer the potato slices evenly on the bottom of the dish, and spoon about ⅓ of the tomato sauce over them. Layer the eggplant, another ⅓ of tomato sauce, zucchini (or squash) slices, and the final ⅓ of the tomato sauce (reserve just a small amount for the top).
  5. Cover baking dish with foil and bake for 90 minutes at 375F.
  6. Remove from the oven and remove the cover. Pour creamy sauce over the top and place the dish back in the oven to bake for another 20 minutes. Allow to cool so it’s easier to slice.
Notes
If you do choose to use squash, sweet potato or a similar veg substitute in place of the zucchini or potato, just know that the resulting dish will be sweeter. I tend to add a little extra salt and spice to cut the sweetness.
Recipe by The L'Oven Life at https://thelovenlife.com/moms-moussaka/