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Deconstructed Eggplant Moussaka

01:20:00 4 servings, 1/4 recipe each
Recipe By
1
0 0 Reviews
Prep Time
45
min.
Total Time
1
hr.
20
min.
Servings

4 servings, 1/4 recipe each

Our Deconstructed Eggplant Moussaka recipe is full of flavour and deliciously different. Using pantry staples, this baked eggplant casserole is easy to make following our five simple prep steps.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Cut eggplant lengthwise in half. Scoop out eggplant flesh, leaving 1/2-inch-thick shells; coarsely chop flesh.
  • Cook chopped eggplant and onions in nonstick skillet on medium-high heat 5 min., stirring frequently. Add meat; cook until evenly browned, stirring occasionally. Stir in tomato and basil pasta sauce; bring to boil, stirring frequently. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally. Stir in cinnamon and 3 Tbsp. parsley.
  • Place eggplant shells, cut sides up, on rimmed baking sheet; fill with meat mixture. Top with Alfredo pasta sauce and cheese.
  • Bake 30 to 35 min. or until eggplant mixture is heated through and cheese is lightly browned. Sprinkle with remaining parsley.

Substitute

Prepare using extra-lean ground chicken.

Substitute

Substitute dried oregano leaves for the cinnamon.

Servings

  • 4 servings, 1/4 recipe each

Healthy Living

Nutritional Information

Serving Size 4 servings, 1/4 recipe each
AMOUNT PER SERVING
Calories 170
% Daily Value
Total fat 6g
Saturated fat 2.5g
Cholesterol 45mg
Sodium 320mg
Carbohydrate 15g
Dietary fibre 5g
Sugars 8g
Protein 14g
   
Vitamin A 10 %DV
Vitamin C 40 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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