Vegetarian

Mom's Eggplant Moussaka takes several minutes to prepare.

Mom's Eggplant Moussaka takes several minutes to cook.

Mom's Eggplant Moussaka makes 8 servings.

The ingredients for Mom's Eggplant Moussaka are:

4 eggplants, unpeeled, sliced 1/2 inch thick
28 oz can whole peeled tomatoes
1 to 1 1/2 tbsp tomato paste
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 tsp oregano
1 tsp cinnamon (or 1 stick)
salt and pepper (to taste)
olive oil (1 tbsp plus approx 1 more to spritz)
1 lemon, thinly sliced and seeded
1 cup parsley, chopped
7 oz feta, crumbled
1/2 cup panko bread crumbs

Here is how you make Mom's Eggplant Moussaka:

Sprinkle eggplant slices with a small amount of salt and let sit for a little bit to draw off some of the water. Pat dry, then spritz eggplant slices with olive oil (Misto spritzer works well) and roast in the oven at 425 F for approximately 10-15 minutes - until softened and browned. Flip halfway. Set aside once done.Heat 1 tbsp olive oil in a pan and saute onion for a few minutes, then add garlic and cook another few minutes until fragrant. Add can of tomatoes and juice. Break up tomatoes. Add tomato paste, lemon, cinnamon, and oregano, and salt and pepper to taste. Bring to a low boil then reduce heat and simmer for 10-15 minutes until it starts to thicken a little.Layer eggplant slices on the bottom of a 9x12 baking dish. Spread half of tomato sauce on top of the eggplant. Spread half of the feta on top of the sauce. Then add another layer of eggplant, sauce, adn feta. If extra eggplant layer on top. Sprinkle panko over the top. Spritz a little olive oil on the panko to help it brown nicely.Bake at 350 F for 45 minutes.Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user SPOONGIRLDEB.

The nutritional information for Mom's Eggplant Moussaka is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 213.2

• Total Fat: 9.6 g
• Cholesterol: 22.1 mg
• Sodium: 462.3 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 9.3 g
• Protein: 8.3 g