Quick Moussaka Recipe #249477
Not authentic, but way healthier and much quicker!
by KatMcCombs
40 min 30 min prep
SERVES 6
· 1 large eggplant, peeled and cubed
· 4 tablespoons olive oil
· 1/2 lb ground beef or ground turkey or soy crumbles
· 1 onion, diced
· 1 garlic clove, minced
· 1/2 teaspoon cinnamon
· 1 teaspoon oregano
· 1 tablespoon dried parsley or 1/3 cup fresh parsley
· 2 (14 1/2 ounce) cans diced tomatoes, undrained
· 1 tablespoon tomato paste
· 4 ounces feta, crumbled
· 1 cup fat-free ricotta cheese
· 1 egg
· salt
· pepper
Preheat oven to 450°F.
toss cubed eggplant with 3 tablespoons olive oil and bake for 20 minutes.
Meanwhile, in large skillet, saute onions and ground beef in 1 tablespoon olive oil until beef is browned and onions transparent.
Add garlic, cinnamon, oregano and salt and pepper and saute for about 30 seconds. Add tomatoes and parsley and simmer for about 10 minutes.
In small bowl, combine egg with cheeses.
Place roasted eggplant in bottom of 1.5 quart baking dish. Layer beef/tomato mixture on top.
Spread cheese mixture on top, covering entire dish to the edges.
Broil for 8-10 minutes or until browned in some areas.
2 comments:
I roasted this in a 9x13 pan and just used it to assemble it. It's kind of like an eggplant lasagna.
Made it last night. It was a hit. It's a nice all in one dish!
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