0 Picture
Ingredients
- 1 large eggplant (1/1/4lb), ends trimmed, cut widthwise into 1/4 in thick rounds
- 2 tsp evoo
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 (15oz) can lentils, drained
- 1 (15oz) can diced tomatoes with juices
- 1/4 c chopped parsley
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- freshly ground pepper, to taste
- 1/2 c fat free half and half
- 2 large eggs
- 1/4 c grated parmesan cheese
- 1/8 tsp freshly grated nutmeg
Details
Servings 4
Preparation
Step 1
1)heat oven to 425.lightly coat eggplant slices with cooking spray and arrange on a baking sheet. bake until softened and golden, 20-25 minutes. reduce oven to 350.
2) meanwhile in a large saucepan, heat oil over medium heat. add onion, garlic and cook, stirring occasionally, until onion is translucent, about 5 minutes. add lentils, tomatoes, and their juices, parsley, oregano, cinnamon, salt and a pinch of pepper. bring to a simmer and cook until thickened, about 20 minutes.
3) while eggplant and lentils are cooking, in a medium bowl, whisk together half and half, eggs, 2 tbs of the cheese, and nutmeg.
4) lightly coat an 8x8 inch baking dish with cooking spray. arrange one third of eggplant slices in a single layer in the dish. spread half of the lentil mixture over the top. repeat with remaining eggplant and lentil mixture, ending with a layer of eggplant. pour half and half mixture over vegetables and spring with remaining 2 tbs of cheese. cover with foil.
5) bake moussaka, covered 20 minutes, then remove foil and bake for 10-15 minutes longer, or until heated through and golden on top.let stand for 15 minutes before cutting. serve warm.
Review this recipe