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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oven to 425 degrees F. | 2. Lightly coat eggplant slices with olive oil (I use a pastry brush, dipped and give each side one quick swipe) and arrange on a baking sheet. Bake until softened and golden turning once, 15 to 20 minutes. Reduce oven to 350 degrees F. | 3. In a large saucepan, heat oil over medium heat. Add onion and garlic; 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. | 4. While eggplant and lentils are cooking, in a medium bowl, whisk together half-and-half, egg beaters 1/8 cup of the cheese, and nutmeg. | 5. Lightly coat an 8- by 8-inch baking dish with cooking spray. Arrange one-third of the 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 sprinkle with remaining 2 tbsp cheese. Cover with aluminum foil. | 6. Bake moussaka, covered, 20 minutes, then remove foil and bake for 10 to 15 minutes longer, or until heated through and golden on top. Let stand for 15 minutes before cutting. Serve warm. (if you’re freezing this, cut the moussaka into portions prior to freezing) reheats beautifully. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1	1/4	trimmed cut	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
extra virgin olive oil	2	teaspoons		-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
lentil	1	can	drained	122.3688	25.5589	10.3436	0.6349
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
cinnamon	1/4	teaspoon	ground	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
half	1/2	cup	fat free	-	-	-	-
egg substitute	1/2	cup		-	-	-	-
parmesan cheese	1/8	cup	grated	37.0	4.0	4.0	0.5
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
nutmeg	1/8	teaspoon	grated	1.4438	0.1355	0.0161	0.0999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.