Vegetarian Moussaka

Preparación

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Slice the eggplants and potatoes into 1/4 inch thick slices. Salt the eggplant slices and set aside for 20 minutes to draw out bitterness.

3. 3

   Pat the eggplant slices dry with paper towels to remove excess moisture and salt.

4. 4

   Heat 2 tablespoons of olive oil in a large pan over medium heat. Fry the eggplant and potato slices until golden brown on both sides. Set aside on paper towels to drain excess oil.

5. 5

   Dice the onions, mince the garlic, and chop the tomatoes. In the same pan, add another 2 tablespoons of olive oil and sauté the onions and garlic until translucent.

6. 6

   Add the chopped tomatoes to the pan, season with salt and pepper, and cook until it turns into a thick tomato sauce.

7. 7

   Grate the cheese and set aside. Crumble the bread slices into breadcrumbs.

8. 8

   In a baking dish, layer the potato slices at the bottom, followed by a layer of eggplant slices, and then spread the tomato sauce over the eggplant.