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    You are in: Home / Recipes / Skillet Moussaka Recipe
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    Skillet Moussaka

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    TattooedMamaof2's Note:

    EatingWell Sept/Oct 2011 - Serve on whole-wheat pasta or potatoes

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    Units: US | Metric


    1. 1
      Chop eggplant in half, then in slices. Using 1 T oil, lightly brush eggplant slices on both sides. Set aside.
    2. 2
      Heat 1-1/2 T oil in a large skillet over medium heat. Add half the garlic and cook, stirring for 30 seconds. Add meat, 1t oregano, salt, pepper, cinnamon and allspice. Cook, stirring and breaking up the meat, until no longer pink, 4-8 minutes.
    3. 3
      Using a slotted spoon, remove meat and garlic from the pan, draining well, and transfer to a medium bowl. Add tomato puree (or crushed tomatoes), water and 1/3 C yogurt to the meat mixture; stir to combine.
    4. 4
      Pour of any liquid in the pan and wipe the pan clean. Heat the remaining 1-1/2 T oil over medium heat. Add onion, remaining garlic, 1t oregano, and the eggplant; cook, stirring, until the eggplant has softened, 3-4 minutes.
    5. 5
      Reduce heat to medium-low and add the meat mixture. Cover and cook, stirring occasionally, until the onion and eggplant are soft, 12-15 minutes. Sprinkle cheese and mint (or parsley) on top and stir to combine.

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    Nutritional Facts for Skillet Moussaka

    Serving Size: 1 (325 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 417.2
    Calories from Fat 255
    Total Fat 28.3 g
    Saturated Fat 8.4 g
    Cholesterol 84.7 mg
    Sodium 619.5 mg
    Total Carbohydrate 13.4 g
    Dietary Fiber 4.9 g
    Sugars 5.1 g
    Protein 28.1 g

    The following items or measurements are not included:

    Greek yogurt

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