Light Moussaka Recipe

Ingredients:

• 1 eggplant, sliced into 1/4 inch rounds
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1/2 cup crumbled feta cheese
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F.
2. Toss eggplant slices with olive oil and season with salt and pepper. Spread in a single layer on a baking sheet and bake for 15-20 minutes until tender.
3. Meanwhile, heat a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper and cook for 2 more minutes.
4. Add tomato paste, oregano, thyme, cinnamon, and nutmeg. Cook until spices are fragrant, about 1 minute.
5. Add diced tomatoes and bring to a simmer. Cook for 5-7 minutes until sauce has thickened slightly.
6. In a 9×13 inch baking dish, layer the eggplant slices, tomato sauce, and crumbled feta cheese. Repeat layers until all ingredients are used up.
7. In a small bowl, mix together breadcrumbs and Parmesan cheese. Sprinkle over the top of the moussaka.
8. Cover dish with foil and bake for 20-25 minutes. Remove foil and bake for an additional 10 minutes until topping is golden brown.
9. Serve hot and enjoy!

Verdict:

This light moussaka recipe is a healthier twist on the classic dish, without skimping on flavor. The combination of eggplant, tomato sauce, and feta cheese is delicious and satisfying. The addition of breadcrumbs and Parmesan cheese on top adds a nice crispy texture to the dish. Perfect for a weeknight meal or a dinner party!

Serving Suggestions:

• Serve with a side salad of greens dressed with olive oil and lemon juice.
• Pair with a light-bodied red wine, such as Pinot Noir or Beaujolais.
• Top with fresh herbs, such as parsley or basil, for an extra burst of flavor.