Moussaka with Zucchini, Eggplant and Potatoes

IvanIvan
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Moussaka with Zucchini, Eggplant and Potatoes
28/11/2013
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Preparation45 min.
Cook60 min.
Тotal105 min.
Servings8
"A rich, meatless moussaka with eggplants that you will not be able to resist."

Ingredients

measures

How to cook

Clean the vegetables. Cut the eggplants, zucchini, potatoes into round slices; and the onion, garlic and carrots - into tiny cubes. Salt the eggplants and leave them tilted at an angle for 20-30 minutes, then wash and dry them.

You can use fresh eggplants for the moussaka or even roll them in flour and fry to a light tan. It's best to bake them in a ceramic grill pan with a little oil. Separately, heat a little oil and fry the onion, carrots and garlic.

Add the tomatoes that have been cut into very small pieces. Once everything is tender, season with spices. Take a rectangular tray and grease it. Start arranging a row of eggplants, a row of potatoes, a row of zucchini, while also distributing some of the fried vegetables with tomatoes and some spices as desired in between them.

Add hot water, but not too much and put the dish to bake in a moderate oven, until the water evaporates. Finally, beat the products for the topping and pour it evenly over the moussaka.

Put it back in the oven to bake until the topping solidifies. Cut the moussaka once it cools down a bit and top it with a little chopped parsley.

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