Moussaka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2-3 medium eggplants, peeled and cut into slices (about 2 lbs)Olive Oil Cooking Spray2 medium onions, coarsely chopped2 tbs Olive Oil4 cloves garlic, crushed1 1/3 lbs ground turkey1 1/2 tsp cinnamon1/2 tsp allspicePlenty of freshly ground pepperSalt to taste2 tbs tomato paste 1/2 cup flat leaf parsley, finely chopped8 tomatoes, sliced (about 1 1/2 lbs) canned whole tomatoes work when fresh tomatoes are out of season.
Optional - sprinkle eggplant with salt, let sit 1 hour, rinse and dry slices
Place eggplant slices on a broiler rack, spray with olive oil cooking spray, then broil on high heat until lightly browned on both sides. Don't worry about cooking through - that will happen later. While the eggplant is browning....
Fry onions in olive oil over medium-high heat until soft and golden. Add the garlic, stir briefly. Add ground meat, spices, salt and pepper. Cook together over medium-high heat breaking up the meat with the spatula until the it changes color and forms separate pieces. Add tomato paste, cook about 5 minutes over medium heat. Turn off the skillet and mix in the parsley.
Once all the eggplant is browned, turn the oven to bake at 350 F.
Assemble in a 9 x 13 glass casserole. Layer of eggplant slices, layer of tomato slices, meat mixture, layer of eggplant slices, layer of tomato slices. Bake at 350 for 30 - 40 minutes.
Serve with rice, preferably a Basmati or jasmine style rice (not included in the nutritional information)
Number of Servings: 12
Recipe submitted by SparkPeople user ARIANERA.
Place eggplant slices on a broiler rack, spray with olive oil cooking spray, then broil on high heat until lightly browned on both sides. Don't worry about cooking through - that will happen later. While the eggplant is browning....
Fry onions in olive oil over medium-high heat until soft and golden. Add the garlic, stir briefly. Add ground meat, spices, salt and pepper. Cook together over medium-high heat breaking up the meat with the spatula until the it changes color and forms separate pieces. Add tomato paste, cook about 5 minutes over medium heat. Turn off the skillet and mix in the parsley.
Once all the eggplant is browned, turn the oven to bake at 350 F.
Assemble in a 9 x 13 glass casserole. Layer of eggplant slices, layer of tomato slices, meat mixture, layer of eggplant slices, layer of tomato slices. Bake at 350 for 30 - 40 minutes.
Serve with rice, preferably a Basmati or jasmine style rice (not included in the nutritional information)
Number of Servings: 12
Recipe submitted by SparkPeople user ARIANERA.
Nutritional Info Amount Per Serving
- Calories: 159.7
- Total Fat: 7.4 g
- Cholesterol: 36.5 mg
- Sodium: 160.3 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.3 g
- Protein: 11.6 g
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