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Moussaka with mozzarella

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Ingredients for 4 servings:

  • 400 g potatoes
  • Fat, for the shape
  • 700 g tomatoes
  • 300 g eggplant(s)
  • 2 eggs
  • 300 ml milk
  • salt and pepper
  • 2 tbsp rosemary, finely chopped
  • 250g mozzarella

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and wash the potatoes, slice them thinly, and cook in salted water until al dente. Remove from the pan and arrange them in a greased casserole dish. Wash, trim, and slice the tomatoes. Trim and slice the eggplants. Layer them alternately on top of the potatoes. Beat the eggs and milk, season with spices, and spread over the vegetables. Slice the mozzarella and arrange it on top of the casserole. Bake in a preheated oven at 180-200°C (350-400°F) for 20-30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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