Baked Eggplant Moussaka
Ingredients
| 1 |
eggplant, sliced in 1/4” thick rounds |
1 |
| 1 |
onion, sliced in to rounds |
1 |
| 1/2 |
red pepper, sliced in to rounds |
1/2 |
| 4 oz |
jar of pimiento, diced (optional) |
250ml |
| 1/2 cup |
cornmeal |
250ml |
| 2 tsp |
salt |
10ml |
| 1/2 tsp |
garlic powder |
2.5ml |
| 1 1/2 cups |
Organic Creamy Tomato Soup |
750ml |
| 4-5 tbsp |
parmesan or mozzarella cheese, grated |
59-74ml |
| 1/2 tsp |
onion powder |
2ml |
| 1/2 tsp |
red pepper flakes |
2ml |
| 1 1/2 tsp |
dried basil |
8ml |
| 1/4 tsp |
pepper |
1ml |
Instructions
- Preheat oven to 400 F.
- Mix cornmeal with garlic powder and 1 teaspoon salt. Coat eggplant on both sides with mixture. Place on a cookie sheet and bake for about 7 minutes each side.
- Meanwhile, in a medium bowl combine Creamy Tomato Soup, onion powder, red pepper flakes, basil, oregano, 1 teaspoon salt and pepper.
- Layer half of the onions and pepper rings on top. Add half the pimientos.
- Pour the Creamy Tomato Soup over the vegetables until covered. (Optional: sprinkle with 2 tablespoons of cheese).
- Repeat with remaining ingredients and soup (add cheese if desired).
- Bake until bubbling and well-cooked. About 35 minutes.
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