Originally featured in Foodstuffs Hot Off the Griddle, July 1997.
- 1 medium eggplant
- 1 1/2 Tbsp coarse salt
- 2 8-inch zucchini
- 1 cup ricotta or cottage cheese
- 1/2 cup parmesan cheese
- 3 eggs, lightly beaten
- 1/2 cup heavy cream (35%)
- 1/2 tsp dried oregano
- dash of salt and pepper
- 1/2 cup peeled, chopped tomatoes
- 2 large or 3 medium tomatoes, sliced
- Cut eggplant into 1/3 inch slices.
- Sprinkle with salt and layer in colander.
- Place a heavy weight on top and let stand for 2 hours to let the bitterness drain out.
- Rinse well under cold water and then dry, squeezing out excess water with paper towels.
- Brush slices with olive oil and bake in a preheated 350 degree oven, turning once, until golden (approx. 5 minutes). Hold.
- In a bowl, combine cheeses, eggs, cream & seasonings.
- Blend well.
- To assemble moussaka, lightly grease an 8 cup casserole dish and place chopped tomatoes in bottom.
- Arrange a layer each of eggplant, zucchini and sliced tomatoes.
- Repeat with three more layers.
- Pour egg mixture over vegetables, shaking casserole to distribute custard through layers.
- Bake in a preheated 325 degree oven for 1 hour or until set and golden.
- Remove from oven and let rest for 10 minutes.
Serve as a vegetable, appetizer garnished with black olives, or as a delicious vegetarian main dish.
Serves 3 or 4 as a main dish, 6 to 8 as a side dish or appetizer.