It’s a lighter version of mousaka! It’s delicious, perfect for an appetizer as well!

Serves: 6 Prep. time: 10′ Cooks in: 1:30′ Ready in: 1:40′

2 kg eggplants, cut in 1,5 cm rings
300 g strained yogurt
1 cup Graviera cheese from Amfilochia*, grated mixed with 1 cup Parmesan, grated
1 kg green + red bell peppers, sliced
1 large onion, finely chopped
3 garlic cloves, crushed
1 cup parsley, finely chopped
800 g tinned chopped tomatoes
1 tbsp sugar
2 ripe tomatoes, in round slices
3-4 eggs
extra-virgin olive oil
salt, pepper

Step 1
Preheat oven at 180οC/fan. Season eggplants with salt and brush with oil. Bake for 20-30 minutes in the oven on a baking pan lined with baking parchment, until tender and nicely colored.

Step 2
In the meantime in a large deep frying pan heat 3 tbsp oil and cool onion until translucent. Stir in garlic for 15 sec. and then peppers until wilted. Add tomatoes, sugar, season with salt and pepper and simmer for 15′-20′. Stir in parsley the last minute.

Step 3
Brush a large oven-proof baking dish with oil. Line base with 1/3 eggplants and pour half tomato sauce. Sprinkle with 1/3 of mixed cheese. Cover with another third eggplants, remaining sauce and another third of the cheese. Cover with remaining eggplants and fresh tomato slices.

Step 4
Beat eggs with yogurt and remaining cheese and pour over tomatoes. Bake at 190-200οC for 35 minutes or until nicely colored.

NOTE: Graviera cheese is the second most popular Greek cheese. It is a wheel-shaped cheese made from a blend of cow’s, goat’s and sheep’s milk. It is produced in several regions across the country, namely Crete, Lesvos, Naxos and Amfilochia – each graviera has its own characteristics according to the area where it is produced. It can be sliced, grated, used in baked dishes or salads.

Photo Anastasia Adamaki – Food styling Antonia Kati

Και η συνταγή στα ελληνικά: Μελιτζάνες στον φούρνο με γιαούρτι και τυριά