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INGREDIENTS (8 servings):
For eggplants:
7 medium eggplants
2 tablespoons plus 1/2 cup olive
oil
2 teaspoons salt
For filling:
2 tablespoons olive oil
1 medium onion, chopped
1 pound lean ground beef
1 jar tomato sauce (26 ounces)
1/2 teaspoon salt (or to taste)
1/3 teaspoon ground white or
black pepper
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 cup grated Mozzarella cheese
1 cup grated Cheddar cheese
DIRECTIONS:
Trim eggplant stems off. Slice
eggplants in half, horizontally.
Brush two baking dishes with
olive oil.
Place eggplants onto baking
sheets, skin down.
Sprinkle eggplants with salt.
Leave for 1 hour, uncovered.
You will notice that eggplants
release drops of juices.
Preheat oven to 375 degrees F.
Pat eggplants dry with paper
towel - this allows to remove
bitter juices from eggplants.
Brush eggplants with olive oil.
Bake eggplants in preheated
oven 40 minutes to 1 hour or
until soft (test with fork) and
deep golden brown.
Heat 2 tablespoons oil in large
skillet over medium heat.
Add onions.
CLICK HERE for instructions.
Cook over medium heat until
soft and slightly golden. Stir
occasionally.
Add meat.
Add tomato sauce.
Add salt.
Add pepper.
Add basil.
Add garlic powder.
Mix well to break all meat lumps.
Cook 10 minutes over medium
heat or until meat is no longer
pink. Mix occasionally.
Preheat oven to 375 degrees F.
Spray large baking tray with
cooking spray. Layer half
eggplants in single layer, skin
down.
Spread half meat evenly mixture
over eggplants.
Spread Mozzarella cheese
evenly over meat.
Layer remaining half of
eggplants in single layer over
cheese.
Spread remaining meat mixture
evenly over eggplants.
Spread Cheddar cheese evenly
over meat.
Place baking dish onto baking
sheet to prevent from dripping
juices and burning.
Bake in preheated oven at 375
degrees F 30 to 35 minutes, or
until cheese on top is golden.
Serve hot.
For eggplants:
7 medium eggplants
2 tablespoons plus 1/2 cup olive
oil
2 teaspoons salt
For filling:
2 tablespoons olive oil
1 medium onion, chopped
1 pound lean ground beef
1 jar tomato sauce (26 ounces)
1/2 teaspoon salt (or to taste)
1/3 teaspoon ground white or
black pepper
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 cup grated Mozzarella cheese
1 cup grated Cheddar cheese
DIRECTIONS:
Trim eggplant stems off. Slice
eggplants in half, horizontally.
Brush two baking dishes with
olive oil.
Place eggplants onto baking
sheets, skin down.
Sprinkle eggplants with salt.
Leave for 1 hour, uncovered.
You will notice that eggplants
release drops of juices.
Preheat oven to 375 degrees F.
Pat eggplants dry with paper
towel - this allows to remove
bitter juices from eggplants.
Brush eggplants with olive oil.
Bake eggplants in preheated
oven 40 minutes to 1 hour or
until soft (test with fork) and
deep golden brown.
Heat 2 tablespoons oil in large
skillet over medium heat.
Add onions.
CLICK HERE for instructions.
Cook over medium heat until
soft and slightly golden. Stir
occasionally.
Add meat.
Add tomato sauce.
Add salt.
Add pepper.
Add basil.
Add garlic powder.
Mix well to break all meat lumps.
Cook 10 minutes over medium
heat or until meat is no longer
pink. Mix occasionally.
Preheat oven to 375 degrees F.
Spray large baking tray with
cooking spray. Layer half
eggplants in single layer, skin
down.
Spread half meat evenly mixture
over eggplants.
Spread Mozzarella cheese
evenly over meat.
Layer remaining half of
eggplants in single layer over
cheese.
Spread remaining meat mixture
evenly over eggplants.
Spread Cheddar cheese evenly
over meat.
Place baking dish onto baking
sheet to prevent from dripping
juices and burning.
Bake in preheated oven at 375
degrees F 30 to 35 minutes, or
until cheese on top is golden.
Serve hot.
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
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This low-carb yet flavorful dish will excite
your guests' taste buds!
your guests' taste buds!
Light Moussaka
Adapted from
The Complete Greek
Cookbook The Best
From 3000 Years OF
Greek Cooking
The Complete Greek
Cookbook The Best
From 3000 Years OF
Greek Cooking