Chef Meg's Eggplant Napoleon or Moussaka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 teaspoon olive oil1 onion, diced (about 11/2 cups)8 ounces mushrooms, sliced3 small zucchini, chopped (15 ounces)14.5 ounces tomatoes, petite diced- no salt added14.5 ounces crushed tomatoes1 teaspoon oregano, dried1/2 teaspoon thyme, dried1/2 teaspoon black pepper1/4 teaspoon red pepper flakes2 eggplants (15 ounces)2 egg whites, beaten1/2 cup Panko bread crumbs1/4 cup Parmesan cheese, shredded2 tablespoons low moisture Mozzarella cheese, shredded
Preheat oven to 375 degrees.
Warm are large saute pan over moderate heat. Once warmed add oil. When oil is warm add onions and sweat over moderate heat for 2 mintues. Add mushrooms and zucchini to the pans, stir to combine. Sweat mixture an additonal 2 minutes. Add spices and tomatoes to mixture, stir to combine. Simmer mixture for 8 minutes.
While tomato sauce is simmering prepare eggplant. Slice the eggplant into 3/4 inch rounds. Place egg whites into a flat bottomed dish and bread crumbs into a second dish or plate. Dip each slice of eggplant into the egg whites and then coat in the bread crumbs. Preheat a non-stick skillet to moderate low heat, remove from heat just to spray with non-stick pan coating. Saute each slice 30 seconds per side, just to brown the bread crumbs.
In a oven proof baking dish, layer 2 eggplant slices with 1/4 cup of tomato sauce. Top each set of slices with 1/4 cup sauce. Sprinkle each serving with cheeses. Bake in oven 10 mintues. Serve with additonal 1/4 cup sauce.
Makes 4 servings, each serving contains 3/4 cup of sauce
Number of Servings: 4
Recipe submitted by SparkPeople user CHEF_MEG.
Warm are large saute pan over moderate heat. Once warmed add oil. When oil is warm add onions and sweat over moderate heat for 2 mintues. Add mushrooms and zucchini to the pans, stir to combine. Sweat mixture an additonal 2 minutes. Add spices and tomatoes to mixture, stir to combine. Simmer mixture for 8 minutes.
While tomato sauce is simmering prepare eggplant. Slice the eggplant into 3/4 inch rounds. Place egg whites into a flat bottomed dish and bread crumbs into a second dish or plate. Dip each slice of eggplant into the egg whites and then coat in the bread crumbs. Preheat a non-stick skillet to moderate low heat, remove from heat just to spray with non-stick pan coating. Saute each slice 30 seconds per side, just to brown the bread crumbs.
In a oven proof baking dish, layer 2 eggplant slices with 1/4 cup of tomato sauce. Top each set of slices with 1/4 cup sauce. Sprinkle each serving with cheeses. Bake in oven 10 mintues. Serve with additonal 1/4 cup sauce.
Makes 4 servings, each serving contains 3/4 cup of sauce
Number of Servings: 4
Recipe submitted by SparkPeople user CHEF_MEG.
Nutritional Info Amount Per Serving
- Calories: 232.4
- Total Fat: 6.7 g
- Cholesterol: 9.0 mg
- Sodium: 639.0 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 6.6 g
- Protein: 11.2 g
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