Baked Eggplant “Moussaka”
5
10 min
45 min
What You'll Need
- 1 eggplant, sliced into rounds, ¼” thick
- 1 onion, sliced into rounds
- ½ red bell pepper, sliced into rounds
- 4 oz. jar of pimiento, diced (optional)
- ½ cup cornmeal
- 2 tsp. salt
- ½ tsp. garlic powder
- 1 quart Imagine® Organic Creamy Tomato Soup
- 4 to 5 tbsp. Parmesan or mozzarella cheese, grated (optional)
- ½ tsp. onion powder
- ½ tsp. red pepper flakes
- 1 ½ tsp. dried basil
- 1 tsp. dried oregano
- ¼ tsp. pepper
How to Make
- Preheat oven to 400° F.
- Mix cornmeal with garlic powder and 1 teaspoon salt. Coat eggplant on both sides with mixture. Place on a cookie sheet and bake at 400° for about 7 minutes on each side.
- Meanwhile, in a medium bowl combine the Creamy Tomato Soup, onion powder, red pepper flakes, basil, oregano, 1 teaspoon salt and pepper.
- Lightly oil a 9" x 13" casserole or baking dish. Place half the cooked eggplant on the bottom of the dish. Layer half of the onion and pepper rings on top. Add half the pimientos. Pour the Creamy Tomato Soup over the vegetables until covered (optional: sprinkle with about 2 tablespoons of the grated cheese). Repeat with remaining ingredients and soup (and cheese if desired).
- Bake until bubbling and well-cooked, about 35 minutes.