I love eggplant! And it works best for any diet thanks to its really low calorie count. Traditionally Moussaka is a layered eggplant dish with veggies or minced meat. I stuck to makiing two layers of eggplant with just veggies. Also i did away with bread crumbs and other carbs that go into making the traditional Greek Moussaka. And it turned out just fine!
One big eggplant, thickly sliced into rounds.
Olive oil – 3 teaspoons
Parsley chopped – 1 bunch
1 onions chopped
4-5 garlic pods crushed
1 cup tomato puree
zucchini or any other veggies as you’d like.
Low fat cheddar cheese – 1 slice or 2 spoons shredded
Salt to taste
In a pan roast the eggplant slices with a little cooking spray, till its a little soft- not very soft. Just a wee bit to help make it faster.
Place it in an oven proof baking dish.
Pour oil in a pan and add garlic, zucchini/other veggies, Parsley and onions. Sauté for a few seconds and add the tomato puree. Bring it to a boil. Its optional to add a teaspoon or 2 of light cooking cream. Would taste yum if u do though! I even added a few slices of mushrooms :-). I know, I know, this is a completely faux Moussaka recipe!
Once this sauce comes to a boil, season with salt and some paprika and pour it over the eggplant. You can make two layers of eggplant and sauce. Top it with cheese.
Pre heat oven to 180 degrees c. Bake the Moussaka for about 20 minutes.
Your faux Moussaka is ready! Have this with a salad and finish with sugar free jelly!
(Try the same thing with minced meet of your choice instead of the veggies!)
Happy South Beach Dieting!