Quick lunch - eggplant moussaka
Eggplant moussaka -or Mediterranean Moussaka. Whatever. This moussaka is very easy to prepare and does not have many ingredients. Eggplant, mozzarella, eggs, capers and tomatoes.
This moussaka can be eaten hot or cold. I like it better when it's cold. If you don't like capers, you can eliminate them. When serving, you can decorate the moussaka with basil or mint leaves. I recommend serving it with tomato salad.
ingredients:
- 800 g of eggplant
- 150 g of grated mozzarella
- 2 eggs
- 1 dl of tomato juice
- to taste: salt, pepper, oregano, crushed basil
- as needed: cherry tomatoes, capers, oil and breadcrumbs
<strong>Preparation: </strong>
- Heat the oven to 200 degrees.
- Coat a baking sheet with a diameter of about 27 cm with oil and sprinkle with breadcrumbs.
- Cut the eggplant into slices or rings (about 1 cm thick) and salt.
- Arrange it in a baking tray and spray with oil.
- Bake for about 15 minutes.
- Beat eggs and tomato juice.
- Add grated mozzarella and season to taste.
- Pour over moussaka, add cherry tomatoes and capers.
- Bake for another 15 minutes.
If you don't like capers, you can eliminate them. When serving, you can decorate the moussaka with basil or mint leaves. I recommend serving it with tomato salad.
Christina Gaspar
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