Eggplant Moussaka

Name: Eggplant Moussaka
Ingredients: 1 large eggplant; 1/2 cup olive oil; 1 teaspoon chopped garlic; 4 tomatoes; 1 (10 ounce) can tomato sauce; 1/4 teaspoon pepper; 1/2 teaspoon rosemary; 1/4 teaspoon mace; 1/2 teaspoon basil; 1 teaspoon parsley; 1 tablespoon brown sugar; 8 ounces cottage cheese; 1 egg; 2 tablespoons parmesan cheese; 1/2 teaspoon rosemary

15 ingredients

5 steps

Ingredients

1 large eggplant
1/2 cup olive oil
1 teaspoon chopped garlic
4 tomatoes
1 (10 ounce) can tomato sauce
1/4 teaspoon pepper
1/2 teaspoon rosemary
1/4 teaspoon mace
1/2 teaspoon basil
1 teaspoon parsley
1 tablespoon brown sugar
8 ounces cottage cheese
1 egg
2 tablespoons parmesan cheese
1/2 teaspoon rosemary

Directions

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

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

Mix the filling--cottage cheese, egg, parmesan, and rosemary.
4

Layer the ingredients in a loaf pan--half the sauce, half the eggplant, filling, remaining eggplant & remaining sauce.
5

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