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    • #585828
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      Eggplant Moussaka

      1 eggplant
      1 small onion, chopped
      1/2 lb extra-lean ground beef
      3/4 cup Tomato and Basil Pasta Sauce
      1/4 tsp ground cinnamon
      1/4 cup chopped Italian parsley, divided
      1/2 cup Light Creamy Alfredo Pasta Sauce
      1/2 cup Shredded Parmesan Cheese

      Heat oven to 375°.

      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 sauce.  Bring to boil, stirring frequently. Simmer on medium-low heat 10 min or until slightly thickened, stirring occasionally. Stir in cinnamon and 3 tbs parsley.

      Place eggplant shells, cut sides up, on rimmed baking sheet.  Fill with meat mixture. Top with Alfredo sauce and cheese.

      Bake 30 to 35 min or until eggplant mixture is heated through and cheese is lightly browned. Sprinkle with remaining parsley.  Serves 4

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