Moussaka with eggplant


Eggplant — 800 g
Onions — 4 pcs.
Tomatoes — 5 pcs.
Sweet pepper — 2 pcs.
Parsley — ½ bundle
Flour — 3 tbsp. l.
Salt, black pepper — to taste


1. Cut the eggplant strips in length or width.
2. Season with salt. Leave it for some time to remove the bitterness, and then rinse.
3. Roll the eggplant in flour and then fry in oil on both sides.
4. Use a baking dish. Place the layers of fried eggplant, chopped onion rings, peppers and tomatoes.
5. Season with salt and pepper to taste.
6. Add a little water and sprinkle top with flour.
7. Bake in preheated oven until done.

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