Moussaka with eggplant and potato

Name: moussaka with eggplant and potato
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 eggplant; 470 g sugo tomato sauce in pot; 175 g stir fry tofu finely seasoned scale, organic; 8 el traditional olive oil; 200 ml cream culinary; 150 g grated mature 30 cheese; 450 g chilled potato slices

Vegetarian Greek casserole with potato, eggplant, tofu and tomato sauce.

Ingredients

Kitchen Stuff

1 baking dish (about 2 liters)

Directions

Preheat the oven to 175 ° C.
Cut the aubergines into slices of ½ inch thick and sprinkle with salt. Heat the tomato sauce and the tofu in a pan.
Heat the oil in a frying pan and fry half of the eggplant slices on both sides until light brown. Drain on kitchen paper.
Repeat with the other slices of eggplant. Mix the cream Culinary with the cheese.
Grease the oven dish. Fill the oven dish with half of the eggplant slices, half of the tomato sauce and the potato slices.
Divide the rest of the tomato sauce over it. Place the rest of the eggplant slices on top and pour the cream over it. Sprinkle with the cheese.
Fry the moussaka in the middle of the oven for about 30 minutes until done.