Mussaka
(1 vote)
Instructions
1. Slice eggplants into 1 cm (1/2 inch) thick slices
2. Sprinkle the eggplants slices with salt to draw the moisture out
3. Deep fry in canola oil until golden brown in color.
4. Remove from pan, drain from oil over paper towels.
5. Saut the diced onions, I microwave it sometimes until golden brown color- I use a Pyrex baking dish
6. Add tomato paste, water, salt and pepper and mix with the onions. This will be your sauce
7. Layer the fried eggplants in the baking dish over the sauce
8. Top with diced or sliced tomato
9. Cover the baking pan with plastic wrap, I double the cover
10. Microwave the pan for at least 20 minutes
11. Broil the top for a desired baked color
