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Moussaka

 Moussaka
A nice surprise in this moussaka recipe is the touch of cinnamon, just enough to give it a fresh taste. This dish would serve nicely as a vegetarian entree.
2 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 4 teaspoons canola oil, divided
  • 2 medium tomatoes, peeled and chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon pepper
  • 1 small eggplant, cut into 1/4-inch slices
  • 1/3 cup shredded Swiss cheese

Directions

  • In a small skillet, saute onion and garlic in 1 teaspoon oil until
  • tender. Stir in the tomatoes, lemon juice, basil, salt, cinnamon and
  • pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15
  • minutes.
  • Meanwhile, brush eggplant slices with remaining oil. Broil 4 in. from
  • the heat for 1-2 minutes on each side or until lightly browned.
  • Spread 2 tablespoons sauce mixture into a greased 3-cup baking dish.
  • Top with half of the eggplant slices. Spread with 1/2 cup sauce
  • mixture. Repeat layers.
  • Cover and bake at 350° for 20 minutes. Uncover; sprinkle with
  • cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 2

2 of 2

Moussaka (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 piece equals 252 calories, 15 g fat (4 g saturated fat), 16 mg cholesterol, 356 mg sodium, 24 g carbohydrate, 10 g fiber, 9 g protein.