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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 2 |
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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. 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:
1. 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.
2. 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.
3. Â Â Â Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 2 servings.
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