Moussaka or Mosaqaa whichever you want to spell it is a traditional Arabic dish, yet it’s so diverse that different countries have different methods of putting it together. This recipe is the light vegetarian method, the way my mom does it.
5 Medium Sized potatoes cut round
5 Large tomatoes cut round
3 Medium Eggplant
3 Medium Sized Onions cut into thin strips
Bunch of Basil
Bunch of Rosemary
Salt/Pepper to Taste
1 Cup shredded Mozzarella
3 Cups Chicken Stock or 3 Cups béchamel sauce
In a TBSP of veg oil cook onions until lightly golden
Brush potatoes and Eggplant in oil and cook in the oven for 10 mins per side
In an oven proof dish layer eggplants, followed with shredded cheese, then some onions, followed by potatoes, and some more cheese, then finally tomato. Then top with rosemary and basil.
Bring chicken stock to boil or béchamel sauce and top off the mixture