Name: Moussaka
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Serves 2
Cuisine: Greek
Ingredients: ¼ cup [8 g] grated Kefalotyri or Parmesan cheese; 4 Tbsp [60 ml] olive oil, plus more as needed; 1 onion, chopped; One 6- in [15- cm] zucchini, halved lengthwise and thinly sliced; Toasted country-style bread slices for serving; Kosher salt and Freshly ground black pepper; 2 garlic cloves, minced; 1 Tbsp balsamic vinegar; 1 ripe tomato, peeled, quartered, seeded, and chopped; ¼ tsp ground cinnamon; 1 small eggplant, peeled and cut into slices a little less than ½ in [12 mm] thick

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 15

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Where I come from, moussaka is what you make in the late summer when all the neighbors’ gardens are prolific with eggplant, zucchini, and tomatoes. I like to serve this homey dish hot or at room temperature and pile it on top of toasted country-style bread. The Kefalotyri is a hard sheep’s-milk cheese from Greece. It can be difficult to find, but Parmesan is a great substitute.

Ingredients

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Ingredients

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