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Eggplant Stacks

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.—Marjorie Palla, Moraga, California
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    2 servings

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

  • 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.
  • 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.
  •    Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts
1 each: 252 calories, 15g fat (4g saturated fat), 16mg cholesterol, 356mg sodium, 24g carbohydrate (12g sugars, 10g fiber), 9g protein.

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