Prep 30 mins
Cook 40 mins
Delicious and easy dish. Good for people who like lasagne but trying to cut back on carbs. If you have a George Foreman grill (or similar) grill eggplant slices for a few minutes or until tender. You can also buy already sliced and grilled eggplant to make it easier. I use a grill for the eggplant and lite sour cream with great results.
- 2 large eggplants, sliced or 20 slices of chargrilled eggplants
- olive oil flavored cooking spray
- 1 yellow onion, diced
- 2 garlic cloves
- 500 g lean ground beef
- 1 (400 g) can chopped tomatoes
- salt and pepper
- 3⁄4 teaspoon ground nutmeg
- 3⁄4 cup flat leaf parsley, chopped
- 1⁄2 cup fresh parmesan cheese, grated
- 300 ml sour cream
- 1 egg, beaten
- Preheat oven to 190 degrees Celsius.
- If using fresh eggplants – spray baking dish and eggplant slices with Olive Oil spray and arrange the slices in the dish.
- Bake eggplant slices for about 20 minutes or until tender.
- Meanwhile spray saucepan with oil and heat, add onion and garlic and sauté.
- Add mince meat to onion mixture and brown.
- Add tomatoes and ¼ tsp nutmeg to meat, simmer for approximately.
- 15-20 minutes.
- Combine parmesan cheese, ¼ cup of the parsley and ¼ tsp nutmeg in one bowl.
- Combine sour cream, remaining parsley, remaining nutmeg and beaten egg in another bowl.
- Layer half eggplant slices over base of a baking dish (such as lasagne dish).
- Pour meat sauce over eggplant.
- Sprinkle Parmesan mixture over meat.
- Layer remaining eggplant over meat and parmesan.
- Top with sour cream mixture.
- Bake in heated oven for 40 minutes or until golden brown.
This was great, can't wait to make it again, I used lamb instead of beef, delicious!
I Love Mousakka, thanks for this recipe.I always soak my eggplant slices in slightly salted water for about 15 minutes, no matter what recipe I am using and it takes any bitterness or toughness out so that isn't a problem.Thanks again for this, it was gorgeous and simple.
This recipe required a few changes in order to work for us. 1 can of tomatoes did not provide much flavor or substance to the meat mixture. I added some tomato sauce, basil, red wine, salt and pepper prior to simmering. I used real olive oil, rather than the spray when preparing the eggplant, and peeled it prior to slicing (I think that the skin is tough.). I mixed a bit of shredded mozzarella cheese with the sour cream and omitted the egg. The end result was a very tasty dish. However, if I would have not added extra liquid and seasonings to the meat mixture, the dish most likely would have been dry and lacking in flavor. I would make again with my adjustments.