Layered Eggplant Moussaka with Savory Cottage Cheese
Indulge in a delightful Layered Eggplant Moussaka, featuring tender slices of eggplant, perfectly baked and lovingly stuffed with a creamy cottage cheese mixture. This dish is enveloped in a rich tomato sauce infused with aromatic herbs like rosemary and basil, making it irresistible even to those who aren't usually fans of eggplant. For a heartier version, add Italian sausage to the sauce for added flavor and texture. Perfect for family gatherings or a cozy dinner, this recipe requires a bit of effort but results in a comforting and savory dish that will leave everyone asking for seconds.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Large eggplant
1 (Sliced into 1/4 inch rounds)
Olive oil
1/2 cup (For brushing the eggplant)
Chopped garlic
1 teaspoon (Fresh or minced)
Tomatoes
4 (Chopped)
Tomato sauce
1 (10-ounce) can (Or use homemade if available)
Black pepper
1/4 teaspoon (Ground)
Rosemary
1 teaspoon (Chopped, divided usage)
Mace
1/4 teaspoon (Ground)
Basil
1/2 teaspoon (Dried or fresh)
Parsley
1 teaspoon (Chopped, fresh or dried)
Brown sugar
1 tablespoon (For sweetness)
Cottage cheese
8 ounces (Regular or low-fat, depending on preference)
Large egg
1 (Beaten)
Parmesan cheese
2 tablespoons (Grated)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Slice the eggplant into 1/4-inch thick rounds. Brush both sides with olive oil and place the slices on a baking sheet.
3
Bake the eggplant slices in the preheated oven for about 7 minutes on each side, until they are slightly golden and have begun to soften. Remove from oven and set aside.
4
While the eggplant is baking, prepare the sauce. In a saucepan, combine the chopped fresh tomatoes, canned tomato sauce, black pepper, 1/2 teaspoon of rosemary, mace, basil, parsley, and brown sugar. Stir well and cook over medium heat for about 30 minutes, stirring occasionally, until the sauce thickens.
5
In a separate mixing bowl, prepare the filling by combining the cottage cheese, egg, grated parmesan, and the remaining 1/2 teaspoon of rosemary. Mix until well blended.
6
Now it’s time to layer your moussaka. In a loaf pan (or a similar baking dish), start with a base layer of half of the sauce. Next, add half of the baked eggplant slices. Spread the cottage cheese mixture evenly over the eggplant layer. Top with the remaining eggplant and finish with the remaining sauce.
7
Cover the dish with aluminum foil and bake in the oven at 350°F (175°C) for about 30 minutes. Remove the foil for the last 10 minutes of baking to allow the top to brown slightly.
8
Once done, let it sit for a few minutes before slicing. Serve warm and enjoy the delicious layers of flavor!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Layered Eggplant Moussaka with Savory Cottage Cheese?
This dish is a comforting casserole featuring tender slices of baked eggplant layered with a creamy cottage cheese mixture and a herb-infused tomato sauce.
Is this eggplant moussaka recipe vegetarian?
Yes, as written with cottage cheese and herbs, it is a vegetarian dish, though meat can be added if desired.
What ingredients are needed for the tomato sauce?
The sauce requires chopped tomatoes, canned tomato sauce, garlic, black pepper, rosemary, mace, basil, parsley, and brown sugar.
How do I prepare the eggplant for layering?
Slice the eggplant into 1/4-inch rounds, brush with olive oil, and bake at 400 degrees Fahrenheit for 7 minutes on each side until soft.
What is in the savory cheese filling?
The filling is a mixture of cottage cheese, one beaten egg, grated parmesan cheese, and half a teaspoon of rosemary.
Can I add meat to this moussaka?
Yes, adding Italian sausage to the tomato sauce is recommended for a heartier version of the dish.
What temperature should the oven be for the final bake?
The assembled moussaka should be baked at 350 degrees Fahrenheit (175 degrees Celsius).
How long does the sauce need to cook?
The tomato sauce should be simmered over medium heat for about 30 minutes until it thickens.
What is the correct layering order for the moussaka?
Start with half the sauce, then half the eggplant, the entire cottage cheese mixture, the remaining eggplant, and finish with the rest of the sauce.
Do I need to cover the dish while it is in the oven?
Yes, cover the dish with aluminum foil for the first 30 minutes of baking, then remove it for the final 10 minutes.
Why is brown sugar used in the sauce?
Brown sugar is added to the tomato sauce to provide a touch of sweetness and balance the acidity of the tomatoes.
Can I use low-fat cottage cheese?
Yes, you can use either regular or low-fat cottage cheese depending on your dietary preference.
How thick should the eggplant slices be?
The eggplant should be sliced into rounds that are approximately 1/4-inch thick.
What type of baking dish is recommended?
A loaf pan or a similar small, deep baking dish is ideal for achieving the proper layers.
What herbs are featured in this recipe?
This recipe uses rosemary, basil, and parsley to create a savory, aromatic flavor profile.
Is mace required for the recipe?
Mace is included in the sauce for its unique warm flavor, though it can be omitted if you do not have it.
How do I get the top of the moussaka to brown?
Removing the aluminum foil for the last 10 minutes of baking allows the top layer of sauce and eggplant to brown slightly.
Should the egg be beaten before adding it to the cheese?
Yes, the egg should be beaten before being mixed with the cottage cheese and parmesan.
Can I use fresh herbs instead of dried?
Yes, the recipe allows for either fresh or dried parsley and basil.
How long should the moussaka sit before serving?
Let the dish sit for a few minutes after removing it from the oven to allow the layers to set for cleaner slicing.
What role does the egg play in the recipe?
The egg acts as a binder for the cottage cheese and parmesan, helping that layer hold its shape during baking.
Is the garlic fresh or minced?
You can use either one teaspoon of fresh chopped garlic or pre-minced garlic.
How much olive oil is used for the eggplant?
About 1/2 cup of olive oil is used to brush both sides of the eggplant rounds before they are baked.
Can I use homemade tomato sauce instead of canned?
Yes, a 10-ounce can is specified, but you can easily substitute an equal amount of homemade sauce.
What makes this dish healthy?
The recipe uses baked rather than fried eggplant, plenty of fresh tomatoes, and cottage cheese, making it a lighter alternative to traditional moussaka.
What type of cuisine is this recipe?
This is a Mediterranean-inspired dish, specifically categorized under Italian cuisine and eggplant recipes.
How many tomatoes are needed for the sauce?
The recipe calls for 4 chopped tomatoes to be added to the sauce base.
Is the rosemary divided in this recipe?
Yes, 1/2 teaspoon goes into the tomato sauce, and the other 1/2 teaspoon goes into the cottage cheese mixture.
Is this a good dish for family gatherings?
Yes, it is described as a comforting and savory dish that is perfect for families or cozy dinners.
Can I use grated parmesan from a shaker or fresh?
The recipe calls for 2 tablespoons of grated parmesan; fresh-grated will typically offer the best flavor.