Greek Eggplant Casserole

Name: Greek Eggplant Casserole
Cuisine: Greek
Ingredients: Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.; Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.; Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.; Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.; Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.; Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.; Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.; Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.; Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.; Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.; Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.; Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.; Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.; Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.; Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same skillet, add 2 tablespoons oil and golden brown 3 peeled and chopped onions. Add 1 tablespoon tomato paste, two large peeled and chopped tomatoes, 2 teaspoons salt, and 1 teaspoon fresh ground pepper. Return the eggplants to the skillet, and add ½ cup white wine, and cook until all the wine has evaporated. Add ¼ cup parsley, ¼ teaspoon cinnamon and gently mix. Adjust seasoning to taste. Arrange a layer of the eggplant mixture in a generously greased baking dish and top with the white sauce from step 3 above. Repeat for another layer. Sprinkle 4 tablespoons bread crumbs and 4 tablespoons olive oil on top. Bake in a 345°F oven for 40-45 minutes, until brown on top.

Moussaka

Preparation info

Difficulty
Easy

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Method

Heat 4 tablespoons oil in a deep skillet and fry both sides of 5 Chinese eggplants (round sliced). Remove from the skillet and set aside. In the same sk