Middle Eastern Eggplant Moussaka

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the eggplants into 1/4 inch thick rounds. Sprinkle them with salt and let them sit for 15 minutes to draw out moisture.

3. 3

   Rinse the eggplant slices and pat them dry with a paper towel.

4. 4

   Heat 1/4 cup of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Add more oil if necessary. Set aside on a paper towel-lined plate to drain excess oil.

5. 5

   In the same skillet, add the remaining olive oil and sauté the chopped onion until translucent.

6. 6

   Add the minced garlic, cumin, and coriander to the onions and sauté for another minute until fragrant.

7. 7

   Stir in the chickpeas and tomato sauce. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.

8. 8

   In a baking dish, layer half of the eggplant slices, followed by the chickpea and tomato sauce mixture, and then the remaining eggplant slices.

9. 9

   Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

10. 10

    Remove the foil and bake for an additional 10 minutes, or until the top is slightly browned.

11. 11

    Garnish with chopped fresh parsley before serving.

12. 12

    Serve warm and enjoy your Middle Eastern Eggplant Moussaka!