Moussaka with Eggplant (with Cheese)

 Ingredients: -2 eggplants -700g cow cheese -200g cow telemea cheese (I used goat cheese) -1 head of garlic -3-4 tablespoons of tomato paste (or pepper paste, but I didn't have it) -3 eggs -salt -oil for frying the eggplants.

Eggplants are the seasonal vegetables that delight us with their delicious texture and taste. This baked eggplant recipe with cheese and tomato sauce is not only simple but also extremely flavorful. We start by preparing the eggplants, washing them well under a stream of cold water to remove any impurities. After cleaning them, we slice them very thinly lengthwise. This step is essential because the thin slices will cook evenly and absorb the flavors better.

After slicing the eggplants, we sprinkle salt on each slice and let them sit for about 10 minutes. This process helps to remove water from the eggplants and makes them less bitter. After the time has passed, we use a paper towel to wipe each slice, removing the excess water and salt. In a pan, we heat oil and fry the eggplant slices on both sides until they become golden and slightly crispy. After frying, we place them on an absorbent napkin to remove the excess oil.

Meanwhile, we prepare the delicious filling. In a bowl, we mix the cottage cheese with grated telemea cheese, add the two eggs, and mix until we achieve a homogeneous composition. If desired, you can add salt to taste, but considering that telemea is already salty, it is good to taste before adding extra salt.

Now it's time to assemble the dish. In a baking tray, we place a first layer of fried eggplant slices. On top, we spread a generous layer of tomato paste, followed by crushed garlic, which will add flavor to the dish. Next is half of the prepared cheese, which we spread evenly. We continue with another layer of eggplants, followed by the remaining cheese, and finish with a final layer of eggplants.

To give it a special appearance, we brush everything with a well-beaten egg and sprinkle grated telemea on top. This will form a golden and appetizing crust during baking. We preheat the oven to 180 degrees Celsius and bake the dish for about 30 minutes or until it becomes beautifully gratinated.

In the end, we let it cool slightly before portioning. This baked eggplant dish is perfect for a family dinner or to impress guests. It is served warm, alongside a fresh green salad, and its aroma will turn any meal into a feast.

 Tags:  eggs garlic tomatoes pepper oil cheese telemea eggplant moussaka gluten-free recipes vegetarian recipes recipes for children