Cheesy vegetarian moussaka
In season for eggplant I like this comforting, cheesy yet still healthy lasagna substitute. All the similarities are there; tomato sauce, herbs &garlic , cheese and layers.. of nicely cut veggies 🙂
Serve it with fresh baguette and voila, delicious, comforting dinner that everyone will love.
One big eggplant
1 red bell pepper
2 sticks of celery
one cup of finely cut carrots
4 garlic cloves
1/2 cup of feta cheese
1/2 cup of aged cheddar
2 cups of tomato sauce
one tea spoon of parsley flakes
Cut all of your veggies in to slices. Place them in layers. Eggplants, then potatoes, celery and so on. Like that
Then crush half of the feta cheese. Place more layers. You should end with a layer of eggplant. Crush the rest of feta cheese on top.
Mix the tomato sauce with crushed garlic, herbs, salt &pepper. Pour the sauce on top, make sure it got evenly around.
Let it bake for around 45 min, on 350 F . Add grated Cheddar on top when it’s baked, and just let it melt. Bonne appétit !