Ingredients

• Eggplant1 piece
• Tomatoes1 cup
• Mozzarella cheese1/2 cup
• Olive oil1 tbsp
• Spices, oregano1/4 tsp

Steps

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. 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.