Cheesy vegetarian moussaka

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In season for eggplant I like this comforting, cheesy yet still healthy lasagna substitute. All the similarities are there; tomato sauce, herbs &garlic , cheese and layers.. of nicely cut veggies 🙂
Serve it with fresh baguette and voila, delicious, comforting dinner that everyone will love.

One big eggplant
1 red bell pepper
2 zucchinis
5 potatoes
2 sticks of celery
one cup of finely cut carrots
4 garlic cloves
1/2 cup of feta cheese
1/2 cup of aged cheddar
2 cups of tomato sauce
salt&pepper
one tea spoon of parsley flakes

Cut all of your veggies in to slices. Place them in layers. Eggplants, then potatoes, celery and so on. Like that

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Then crush half of the feta cheese. Place more layers. You should end with a layer of eggplant. Crush the rest of feta cheese on top.
Mix the tomato sauce with crushed garlic, herbs, salt &pepper. Pour the sauce on top, make sure it got evenly around.

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Let it bake for around 45 min, on 350 F . Add grated Cheddar on top when it’s baked, and just let it melt. Bonne appétit !

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