eggplant moussaka

Author: Howard Walfish Status: published Published: Jan 14,2009 license cc-by-nc-sa tags: food, vegetarian, eggplant, nyc, brooklyn, passover, kosher for passover, moussaka, 0   Share on Facebook Share on Twitter

in a roasting pan, bake thin slices of eggplant with olive oil and salt in a 350 degree oven for about half an hour, until mushy. while it cooks, make a tomato sauce (mine included onions, leeks, and mushrooms) or prepare a store-bought one. then prepare the crust by mixing matzah meal with eggs. wet your hands and mush the 'dough' out as flat as it will go. keep a knife handy to scrape it off of the board, it will be very sticky.

remove the pan from the oven and smother the eggplants in the tomato sauce. add some cheese, then place the crust over all of it. top with more cheese, some fresh herb, then return to the oven for another 20-30 minutes, until the top is crusty. let cool and enjoy.

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