A mild and baby-friendly version of moussaka, perfect for teething little ones. This recipe features tender eggplant layered with a flavorful tomato sauce and topped with a light cheese mixture, all made without blending or purees.
Easy/Medium to prepare
10 min prep
adjustable below
per serving
MilkIntroduce one at a time.
Prep the Eggplant: Preheat the oven to 375°F (190°C). Slice the eggplant into thin rounds (about 1/4 inch thick). Lightly brush both sides of each slice with olive oil. Arrange the eggplant slices in a single layer on a baking sheet and bake for about 10 minutes, turning halfway through, until tender and slightly golden.
Prepare the Tomato Sauce: While the eggplant is baking, heat a medium skillet over medium heat. Add the diced tomatoes and oregano. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Assemble the Moussaka: In a baking dish, spread a layer of baked eggplant slices on the bottom. Spoon a layer of the tomato sauce over the eggplant. Add another layer of eggplant slices and top with the remaining tomato sauce. Sprinkle shredded mozzarella cheese evenly over the top.
Bake and Serve: Bake the assembled moussaka in the preheated oven for 10 minutes, or until the cheese is melted and bubbly. Allow to cool slightly before serving to ensure it's safe for teething babies.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 3 servings per recipe
Amount per serving
Calories
42
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.