Light Moussaka recipe
Cheesy baked eggplant for a light and tasty moussaka. The ultimate makeover for the eggplant lovers in your home.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Mediterranean, Middle East
Servings: 8 Servings
Calories: 317.9kcal
- 2 Tablespoons olive oil.
- 1 medium onion diced.
- 1 pound ground beef. Note1
- ½ teaspoon ground black pepper.
- ½ teaspoon ground cinnamon.
- ½ teaspoon allspice.
- 1 Tablespoon tomato paste.
- Salt to taste.
- 2 or more eggplants.
- 2 cups (16oz) tomato sauce. Note2
- 2 cups of shredded mozzarella cheese- I used low fat mozzarella.
In a skillet over medium heat, add oil then saute onion for a couple of minutes.
Add the ground beef breaking it apart to brown.
Add spices, salt, tomato paste and half the tomato sauce.
Mix everything well and leave it to cook for 5 minutes.
While the meat is cooking, cut each eggplant lengthwise in half.
Scoop the flesh with a spoon, core the eggplant halves to the desired thickness preferably ½ inch thickness.
Sprinkle each eggplant half with salt and pepper.
Stuff the eggplants with the meat mixture and put in your oven dish.
Pour the remaining tomato sauce over your stuffed eggplants.
Put in a 350F preheated oven for 15 minutes or until almost done.
Take it out and sprinkle with the cheese, stick it again in the oven until the cheese is melted and golden brown.
Note1: You can use any ground meat you like or a combination.
Note2: You can also make this with store bought or homemade marinara sauce.
Serve with pita bread, rice or with a side of salad.
Nutrition values are calculated using about 1 teaspoon of pink salt.
Please check the nutrition disclaimer policy.
Calories: 317.9kcal | Carbohydrates: 19g | Protein: 19.3g | Fat: 18.8g | Saturated Fat: 6.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 9.1g | Cholesterol: 53.2mg | Sodium: 845.7mg | Potassium: 501mg | Fiber: 3.8g | Sugar: 6.3g