Chef Meg's Eggplant Napoleon or Moussaka
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chef Meg's Eggplant Napoleon or Moussaka calories by ingredient
Introduction
This traditional Greek dish was one of my mothers favorites to order out. I think she always felt it was too much effort to make at home. I never order the heavy dish becuase it add to many calories to my day. Well, I solved both of the issues with this quick and healthy taste of a classic.To soak in salt water or not. I say not! If you purchase small fresh eggplants there is no need to add this extra step.
This traditional Greek dish was one of my mothers favorites to order out. I think she always felt it was too much effort to make at home. I never order the heavy dish becuase it add to many calories to my day. Well, I solved both of the issues with this quick and healthy taste of a classic.
To soak in salt water or not. I say not! If you purchase small fresh eggplants there is no need to add this extra step.
Number of Servings: 4
Ingredients
-
2 teaspoon olive oil
1 onion, diced (about 11/2 cups)
8 ounces mushrooms, sliced
3 small zucchini, chopped (15 ounces)
14.5 ounces tomatoes, petite diced- no salt added
14.5 ounces crushed tomatoes
1 teaspoon oregano, dried
1/2 teaspoon thyme, dried
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 eggplants (15 ounces)
2 egg whites, beaten
1/2 cup Panko bread crumbs
1/4 cup Parmesan cheese, shredded
2 tablespoons low moisture Mozzarella cheese, shredded
Directions
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.