Moussaka

Health score
4%
Moussaka
70 min.
6
305kcal

Suggestions


Welcome to the delightful world of Moussaka, a Mediterranean treasure that will transport your taste buds straight to the sunny shores of Greece! This mouthwatering dish is not only a feast for the eyes but also a wholesome meal that brings together layers of flavor and texture. With a perfect balance of tender eggplant, hearty ground lamb, and a rich tomato-based sauce, every bite is a satisfying experience. What's more, this version of Moussaka is a lighter take, using reduced-fat ingredients while still preserving its traditional essence.

In just 70 minutes, you can create a dish that serves six people, making it ideal for family gatherings or dinner parties. The unique combination of ground cinnamon and freshly grated Parmesan cheese elevates this recipe, adding a hint of warmth and richness that is simply irresistible. As the Moussaka bakes to perfection, you'll be greeted with an inviting aroma that fills your kitchen, enticing everyone around to gather at the table.

Whether it's for a luxurious lunch or a comforting dinner, this Moussaka will surely impress even the most discerning palates. So, roll up your sleeves, embrace your inner chef, and let’s dive into this delicious journey of flavors and textures that will leave you wanting more!

Ingredients

  • 10.8 ounce cream of mushroom soup reduced-fat reduced-sodium canned
  • tablespoons breadcrumbs dry fine
  • 1.5 pound eggplant 
  • teaspoon ground cinnamon 
  • pound ground lamb lean (or ground round)
  • tablespoons parmesan cheese freshly grated
  • 0.5 teaspoon pepper 
  • 27.5 ounce pasta sauce fat-free with mushrooms
  • 0.3 cup water 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • paper towels
  • oven
  • baking pan

Directions

  1. Peel eggplants, and cut crosswise into 1/4-inch-thick slices.
  2. Place on a large baking sheet coated with cooking spray. Coat slices with cooking spray.
  3. Bake at 375 for 25 minutes or until eggplant is tender and lightly browned, turning once.
  4. Let cool slightly.
  5. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
  6. Add meat, and cook until browned, stirring until it crumbles.
  7. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
  8. Return meat to skillet; add spaghetti sauce, cinnamon, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until meat mixture is thickened, stirring occasionally.
  9. Coat an 11- x 7- x 1 1/2-inch baking dish with cooking spray; place half of eggplant slices in dish; top with half of meat mixture. Repeat layers with remaining eggplant slices and remaining meat mixture.
  10. Combine soup and water in a medium bowl, stirring until smooth; pour over meat mixture.
  11. Combine breadcrumbs and cheese in a small bowl.
  12. Sprinkle crumb mixture over soup mixture.
  13. Bake, uncovered, at 375 for 25 minutes or until browned and bubbly.

Nutrition Facts

Calories305kcal
Protein24%
Fat51.68%
Carbs24.32%

Properties

Glycemic Index
18.67
Glycemic Load
3.23
Inflammation Score
-6
Nutrition Score
11.500869592733%

Flavonoids

Delphinidin
97.17mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:304.72kcal
15.24%
Fat:18.12g
27.88%
Saturated Fat:8.51g
53.17%
Carbohydrates:19.19g
6.4%
Net Carbohydrates:13.37g
4.86%
Sugar:8.84g
9.83%
Cholesterol:59.18mg
19.73%
Sodium:1090.78mg
47.43%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.93g
37.87%
Manganese:0.67mg
33.3%
Fiber:5.82g
23.29%
Potassium:722.84mg
20.65%
Copper:0.36mg
17.87%
Iron:3.14mg
17.46%
Vitamin E:2.23mg
14.88%
Vitamin C:11.6mg
14.06%
Vitamin B3:2.71mg
13.55%
Vitamin B6:0.25mg
12.47%
Vitamin A:605.01IU
12.1%
Folate:43.91µg
10.98%
Magnesium:41.55mg
10.39%
Vitamin B2:0.18mg
10.38%
Phosphorus:93.57mg
9.36%
Vitamin B5:0.84mg
8.44%
Vitamin B1:0.12mg
7.9%
Vitamin K:8.23µg
7.84%
Zinc:1.16mg
7.71%
Calcium:62.54mg
6.25%
Selenium:2.56µg
3.66%
Vitamin B12:0.12µg
1.92%
Source:My Recipes