Musa'akaa
Layered Fried Eggplant in Tomato Sauce
Musa'akaa is a homey Palestinian casserole of fried eggplant layered with a plain, savory tomato sauce and baked until the edges crisp and the sauce thickens. The frying draws out a deep, silky sweetness from the eggplant that tends to win over even those who think they dislike it. It is served hot or at room temperature with rice, a vegetarian mainstay found across the Levant.
Method
Trim off the eggplant stems and slice the eggplants into discs about 1/2 inch thick.
Sprinkle the slices with salt and set aside to drain for 15-20 minutes, then pat dry.
Heat about 1/2 inch of oil in a deep skillet over medium-high heat. Fry the eggplant in batches until golden brown and crisp, about 3-4 minutes per side.
Transfer the fried eggplant to paper towels to drain excess oil.
Preheat the oven to 350°F (175°C).
Dice the onion and sauté in a saucepan with a little oil over medium heat until translucent, about 5 minutes.
Stir in the tomato sauce and season with salt and pepper. Simmer for about 5 minutes.
Thinly slice the fresh tomato.
In a baking dish, layer the fried eggplant, spooning sauce over each layer. Arrange the tomato slices over the top.
Cover with foil and bake for about 45 minutes, until the edges are crisp and the sauce has thickened.
Uncover and broil for the final 5 minutes to brown the top.
Serve hot or at room temperature with rice on the side.
Cook’s notes
- Salting and draining the eggplant first pulls out moisture so it fries up crisp instead of greasy.
- For a thicker sauce, grate a peeled potato into it before you layer and bake.
- Like many stewed dishes, it tastes even better the next day once the flavors settle.
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