A lightened up version of a classic, this cold moussaka is layered with eggplant, potatoes and tomatoes, and served with tangy kalamata feta sauce. Fast and delicious vegetarian dinner.
Preheat oven to 425℉. Line a baking sheet with parchment paper, and drizzle it with 2 tablespoons of olive oil. Spread oil evenly. Cover with a single layer of eggplant slices, and bake for 15 min. on one side. Add 2 tbsp more oil to the sheet
Turn slices over and cook an additional 12 minutes on the other side. Repeat until all eggplant is baked and golden-brown in parts. Lower oven temperature to 375℉.
On a large baking sheet, layer eggplant slices, potato slices and tomato slices. Sprinkle with salt, 1 tsp of dried oregano, and 2 tbsp of OPA by Litehouse Kalamata Feta Dressing. Repeat until you run out of vegetables.
On the last layer, pour ¼ cup of OPA by Litehouse Kalamata Feta dressing and 3 tablespoons olive oil. Sprinkle with rehydrated oregano, salt and pepper.