MY BIG FAT GREEK MOUSSAKA

My Big Fat Greek Moussaka image

Provided by Cindy McLaughlin @GrammiMac

Number Of Ingredients 11

1 pound(s) eggplant, peeled and cut into quarter inch slices
3 medium onions, chopped
3 clove(s) garlic, minced
2 teaspoon(s) olive oil
1 can(s) (16 oz) stewed tomatoes, chopped and undrained
8 ounce(s) tomato sauce, canned
4 teaspoon(s) parsley, chopped
CREAM TOPPING
1 pound(s) ricotta cheese
1/2 pound(s) cream cheese
3 large eggs

Steps:

Preheat oven to 400°F. Place eggplant slices on a 12"x16" baking pan and cover tightly with foil. Cook for 20 to 25 minutes.
In a large pan, sauté onion and garlic in olive oil until onion is soft. Add the remaining ingredients and cook sauce for 4-5 minutes.
Meanwhile, beat together ricotta, cream cheese and eggs until blended.
To assemble the casserole, spread sauce on the bottom of a 9"x13" casserole dish. Layer 1/2 of the eggplant slices and 1/2 the sauce. Repeat with remaining eggplant and sauce. Spread cream topping on top.
Lower oven temperature to 350°F. Bake for 30-35 minutes or until lightly browned.