I made up this gigantic “pie” the other day as a result of being too lazy to make a proper moussaka. It ended up being very distant from a moussaka. However it tastes so good, and is so simple to make, I thought I’d share.
What went into my pie:
- 5 fist size potatoes
- 2 eggplants (a little less than all the potatoes, about 1.2 Kg)
- 400 ml can of ready made tomato pasta sauce
- 300 g Halloumi or you can use mozzarella, or other stretchy cheese
- 1 cup grated parmesan
- salt and pepper to taste
And this is what I did:
- Wash, peel and slice the potatoes thickly (~1.5cm thick) and microwave for 2 minutes per plate until it’s half cooked. (You can steam if you prefer.)
- Slice the eggplants, roughly 1cm thick.
- Slice Halloumi or other cheese into 0.5cm thick.
- Use a pizza stone or a large baking tray (with or without sides) and layer the potatoes on.
- Put on another layer around the rim so you have a very rough “potato dam”. Use up all the potato slices to build your dam.
- Spoon a thin layer of tomato pasta sauce over the potatoes and layer eggplants on top.
- Spoon more pasta sauce onto the eggplants and top with slices of Halloumi or other cheese you are using.
- Continue layering eggplants, pasta sauce and cheese until all the eggplants are used. If there are any pasta sauce and cheese left, put them on the top.
- Sprinkle parmesan all over and grind over salt and pepper to your taste.
- If you are using a pizza stone or a tray without sides, put foil underneath and fold up the sides to catch any juice that will run from the dish during baking.
- Bake at 200 C for 40 minutes, checking after 30 minutes and pour away any juice that accumulated on the bottom. If the top is already brown enough after 30 minutes, put foil loosely on the top to prevent burning.
- Rest for 5-10 minutes before cutting and serving.
I hope you’ll enjoy this as much as we did! 🙂